Braised beef shoulder with celeriac & quinoa

Preheat the oven to 160 °C. Heat the vegetable oil in a casserole and sear the beef shoulder joint on all sides for 5–10 minutes. Remove the meat, then brown the shallots, mushrooms, carrots and garlic thoroughly for another 5–10 minutes. Stir in the tomato purée and cook for a further 1–2 minutes. Deglaze with the red wine and red port wine, reduce slightly, then top up with the beef stock. Return the beef to the casserole, cover and braise for about 4 hours, turning every 30 minutes.

Meanwhile, cook the celeriac for the purée in plenty of salted boiling water for about 20 minutes until very soft. Drain well, then blend with the butter to a smooth, white purée.

For the salad, cut the celeriac into long strands using a julienne peeler. Whisk the white balsamic vinegar, Dijon mustard, olive oil and runny honey into a vinaigrette, then season with salt and pepper. Toss with the celeriac strands and leave to marinate for at least 1 hour. Form into small nests, set aside until serving, then garnish with the shiso cress and roasted sunflower seeds.

Sweat the shallots for the quinoa in butter over a medium heat for 1–2 minutes. Add the mixed quinoa and continue sweating for another 1–2 minutes. Pour in the vegetable stock and cook gently until tender. Season with lemon juice, salt and pepper, then fold in the chives.

Remove the beef from the sauce and portion it. Pass the sauce through a fine sieve and season with the Kikkoman Gluten free Soy Sauce. Mix the cornflour with a little water, stir into the sauce and bring to the boil to thicken.

To serve, reheat the beef portions in the sauce and warm the quinoa and celeriac purée separately. Arrange the beef on plates, top with the salad nests and serve with the quinoa and celeriac purée.