Beef, Celeriac and Horseradish Pâté

Preheat the oven to 130°C

Place the beef in a casserole and mix all the other ingredients together except for the brandy and butter, then pour over the beef

Cover tightly and cook for 2 hours

Remove the beef and drain.

Strain the liquid and reduced to about 45 mL

Slice and roughly chop the meat and put it in with the reduce liquid into a food processor and blend until fairly smooth

Add the brandy and the 3rd of the butter

Turn into a pate dish and leave to cool

Melt the remaining butter, skim any foam off the top and pour over the top of the beef, leaving any residue at the bottom of the pan.

Cover pate and refrigerate overnight