Make celeriac and potato dauphinoise for an extra special Sunday lunch.
Preheat the oven to 200C/400F/Gas 6.
Heat a frying pan until hot. Season the meat with salt and freshly ground black pepper, and fry the meat for 2-3 minutes, or until all sides are browned.
Place the onions into a flameproof roasting dish and put the beef on top. Roast the dish in the oven for 1½ -1¾ hours.
Remove the meat from the roasting dish, cover with aluminium foil and allow to rest for 15-30 minutes.
Meanwhile heat the baking dish containing the meat juices until simmering point.
Add the red wine and beef stock and simmer for a further 2-3 minutes, or until thickened. Strain the gravy into a clean saucepan and season to taste with salt and freshly ground black pepper.
For the Yorkshire puddings, increase the oven temperature to 220C/450F/Gas 7.
Place the flour into a bowl and season with salt and freshly black pepper. Add the eggs and whisk until smooth.
Pour in the milk and whisk until smooth, and then chill in the fridge for at least 1 hour, but preferably overnight.
Divide the dripping, or lard, between two 12-hole muffin tins. Place the tin in the oven for 10 minutes, or until smoking hot. Carefully pour the batter into the tins and cook for 20 minutes.
Open the oven door to allow any steam to escape, then turn the temperature down to 190C/Gas 5. Cook for a further 15 minutes, or until golden-brown and crispy.
For the dauphinoise, reduce the oven temperature to 175C/350F/Gas 3.
Rub an ovenproof dish with the garlic, and then rub a teaspoon of the butter around the dish.
Arrange the potatoes and celeriac in the dish in layers, overlapping until the dish is just full. Season with salt, freshly ground black pepper and nutmeg between each layer. The layers should come to just below the top of the dish.
Whisk the cream and milk in a bowl and pour oven the potatoes. Dot with the remaining butter and then cover tightly with aluminium foil.
Place in the oven and cook for 1 hour, and then remove the foil and return the dish to the oven for a further 30 minutes, or until golden-brown on top.
Remove from the oven and stamp out a disc shape of dauphinoise using a pastry cutter and place onto a white plate.
Add the broccoli to a saucepan of salted boiling water and cook for 3-4 minutes, or until tender. Drain the broccoli, mix with a little butter and season to taste with salt and freshly ground black peper.
To serve, layer the beef beside the dauphinoise, spoon the broccoli and Yorkshire puddings alongside and ladle over the gravy.
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Micky Flanagan and chefs Francesco Mazzei and David Everitt-Matthias are in the studio.
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