Braised Beef With Garlic Mashed Potatoes Recipes

RED WINE BRAISED BEEF SHANKS WITH ROASTED GARLIC MASHED POTATOES

Steps:

• If the shanks have a white membrane around the outside, slit that membrane from top to bottom all around the meat to prevent curling during cooking.
• Season the beef shanks with salt and pepper.
• Dredge the beef shanks in the seasoned flour, coating each side completely.
• When the oil is hot, sear the beef shanks for 2 to 3 minutes on each side, or until brown on all sides.
• Remove the shanks and set aside.
• Add the onions to the pan and saute for 2 minutes.
• Season with salt and pepper.
• Add the celery, carrots and parsnips, and continue to saute for 1 minute.
• Season with salt and pepper.
• Stir in the garlic and herbs.
• Cook for 1 minute.
• Deglaze the pan with the red wine, scraping the bottom and sides to loosen the browned particles.
• Add the stock and mushrooms.
• Bring the liquid up to a boil and reduce to a simmer.
• Add the beef shanks and continue to cook for about 2-4 hours, basting the shanks often, or until the sauce is stew-like and the meat starts to fall off the bone.
• You can leave it to simmer on the stove, or put the whole pot into a 300 degree oven.
• Season with salt and pepper if needed.
• If sauce is not thick enough, add cornstarch mixed with sauce from stew.
• About half an hour before you are ready to serve, make the potatoes.
• Boil and drain the potatoes.
• Add seasonings and butter, then about 1/3 c half and half.
• Mash to desired consistency, adding more cream as necessary.
• To serve, mound garlic mashed potatoes in the center of the plate.
• Lay a beef shank beside the potatoes and spoon some of the gravy over the top.
• Sprinkle with parsley and serve.

SLOW BRAISED BEEF POT ROAST WITH POTATOES

Steps:

• Gather the ingredients.
• Trim the roast and remove any visible excess fat. Pat dry with paper towels.
• Rub the pot roast all over with the Cajun seasoning and then sprinkle lightly with pepper.
• Put the pot roast in a resealable food storage bag or bowl. Seal the bag or cover the bowl and refrigerate the roast for at least 1 hour.
• Heat the olive oil in a large pot or Dutch oven over medium heat; add the onions and cook for about 15 to 20 minutes, or until they are tender and golden brown. Stir the onions frequently to keep them from scorching.
• Add the whole or sliced mushrooms and chopped bell peppers to the onions and cook for about 3 minutes longer.
• Remove the vegetables to a plate and turn the heat up to medium-high.
• Add the seasoned pot roast and sear it on all sides. Add the cooked vegetables back to the pan along with the wine and broth; bring to a boil. Reduce heat to medium and cook, uncovered, for 10 to 15 minutes, or until the liquids have reduced by about one-quarter to one-third.
• Cover the pan and reduce the heat to low. Simmer for about 2 1/2 to 3 1/2 hours, or until the pot roast is very tender.
• Add the potatoes and carrots, if using, and continue cooking for about 30 to 45 minutes longer, or until the vegetables are tender.
• Serve the pot roast sliced or shredded.
• Enjoy!

BRAISED SHORT RIBS ON GARLIC MASHED POTATOES WITH GREEN BEANS AND POACHED TOMATOES

Steps:

• Preheat the oven to 350 degrees F.
• In a large bowl, combine the onion, celery, carrots, beets and garlic. Add the rosemary, thyme, star anise, and cinnamon stick, and set aside.
• Cut the ribs between the bones, and trim all the excess outer fat. Season the ribs well with coarse salt. Dredge in flour until well coated.
• In a large Dutch oven or wide soup pot on high heat, pour in enough oil to coat the bottom of the pan. Add the ribs to the hot oil, and sear the ribs so they are browned well on all sides, about 3 minutes per side. Remove the ribs, and set aside.
• In the same pan, transfer all the vegetables from the bowl, and stir to caramelize, and pick up all the brown bits. Add the meat back into the pot. Pour the wine over top. Ensure all is covered with the liquid and if not, top up with water.
• Add the cocoa powder, brown sugar and peppercorns, and bring to a boil, cover with a lid or foil, and place in the oven until the meat is fork tender, about 3 hours. Remove the ribs to a platter, and strain out the solids to use for something else.
• Boil the cooking liquid in a wide shallow pan until it is reduced by half. It will be richer, more flavorful and thicker. Add a nub of butter at the end for sheen and flavor.
• Serve the short ribs on a mound of Garlic Mashed Potatoes, topped with Green Beans and Poached Vine tomatoes, recipes follow.
• Slice the top off a garlic head and drizzle with olive oil. Sprinkle with salt, pepper and the fresh herbs. Wrap in a tin foil packet, and roast in the oven for about 1 hour.
• Fill a large saucepan with water; add a few good pinches of coarse salt and the potatoes. Bring to a boil, reduce the heat and simmer until just fork tender. Do not overcook or the potatoes will be soggy. Drain off the water, leaving the potatoes in the pot.
• Add the butter and cream to the potatoes, and mash well.
• Remove the garlic from the oven. Squeeze the garlic cloves into the potatoes, and stir in. The consistency you want is rough, with some lumps. Season the potatoes with salt, and pepper, if desired.
• In a large saute pan, add about 2 inches of olive oil. Bring to about 325 degrees F - just below frying temperature. Season with salt, herbs and toss in the garlic. Carefully place the tomatoes in the oil, and poach until they swell up and almost burst, about 3 to 4 minutes. Remove the tomatoes and use to garnish the beef short ribs.
• Trim only the stem ends off the beans. Blanche the beans in a pot of salted boiling water for about 20 seconds. Drain, and immerse in an ice water bath to stop the cooking. Drain the beans on a towel. The beans should be original green in color and crunchy to the bite.
• Slice the shallot into fine julienne. In a large saute pan, on high heat, add the butter and shallot. Stir until softened. Add the beans, and toss to warm through. Season with salt, and black pepper, if desired.
• Serve the beans in a little mound on top of the beef short rib. Top with a poached stem of tomatoes.

RED WINE-BRAISED BEEF SHANKS WITH MUSHROOMS AND BASIL-MASHED POTATOES

Steps:

• In a large Dutch oven, heat vegetable oil over high heat until very hot.
• Season shanks on both sides with the Essence, transfer to Dutch oven and cook until browned on both sides, about 3 to 4 minutes per side. Transfer shanks to a plate and set aside. Add onion, celery, carrots and mushrooms to the Dutch oven and cook, stirring occasionally, until vegetables are soft and beginning to caramelize, about 7 minutes.
• Add garlic, bay leaves, thyme, and rosemary and cook for 2 minutes. Add red wine and stir well with a wooden spoon, scraping bottom of pan to loosen any bits. Add tomato paste, crushed tomatoes, beef stock, basil, parsley, crushed red pepper, salt, and black pepper and stir well to combine.
• Return shanks to the Dutch oven and bring sauce to a boil. Cover Dutch oven, lower heat to a simmer and cook for 5 hours, stirring occasionally, or until shanks are tender. Taste the sauce and adjust seasoning if necessary. Serve immediately, with sauce ladled over Basil-Mashed Potatoes. Serve with Sauteed Fennel and Leeks.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
• In a saucepan combine potatoes with enough water to cover by 1 inch and add 1 1/2 teaspoons salt. Bring to a boil, reduce heat to a simmer, and cook until potatoes are fork-tender, about 15 to 20 minutes.
• Drain potatoes in a colander. Add butter and milk to the saucepan and heat until butter is melted. Return potatoes to the saucepan, add sour cream, and mash with a potato masher until desired smoothness is achieved. Season with more salt (if necessary) and black pepper. Stir in chopped basil and serve immediately.
• 4 servings
• Heat a medium sized saute pan over medium high heat. Add olive oil. Add fennel and saute for 3 minutes, until translucent. Add leeks and season with salt and pepper. Saute until fennel and leeks are tender, another 4 minutes. Add lemon zest and butter and toss. Adjust seasoning and serve.

OVEN-BRAISED BEEF WITH TOMATO SAUCE AND GARLIC

Steps:

• Preheat oven to 300°.
• Coarsely chop tomatoes with juice in a food processor. Put roast in an ovenproof 4- to 5-quart heavy pot or a casserole dish with a lid. Pour tomatoes over roast and scatter garlic around it. Season with salt and pepper. Braise in middle of oven, covered, until very tender, 3 to 4 hours.
• Cut roast into 1/4-inch-thick slices and serve with sauce and garlic.

BRAISED BEEF SHORT RIBS

Steps:

• In a bowl, combine the 1/2 cup flour, salt and ground black pepper. Roll the ribs in the seasoned flour.
• In a large pot or Dutch oven, heat the oil and brown the ribs well on all sides. Pour in 1 cup boiling water, tomatoes, and garlic. Reduce heat to low, cover, and simmer for 1 1/2 hours, adding more water if necessary.
• Place the potatoes, onions, and carrots in the pot. Continue to simmer for another 30 minutes to 1 hour, or until all vegetables are tender. Remove the meat and vegetables to a serving platter.
• In a separate small bowl, dissolve 1 1/2 tablespoons flour and 2 tablespoons water for every one cup liquid remaining in the pot. Add this to the pot and stir well until thickened. Pour over meat and vegetables.

ZINFANDEL-BRAISED BEEF SHORT RIBS WITH ROSEMARY-PARSNIP MASHED POTATOES

Steps:

• For ribs:
• Preheat oven to 325°F. Melt 1 tablespoon butter in heavy large oven-proof pot over medium-high heat. Sprinkle ribs with coarse salt and pepper. Add to pot in single layer and sauté until brown on all sides, about 10 minutes. Transfer ribs to large bowl. Add 1 tablespoon butter to pot. Add onions; sauté until brown, about 6 minutes. Add parsnips; sauté until beginning to color, about 6 minutes. Mix in garlic, then rosemary. Add wine and broth; bring to boil, scraping up browned bits.
• Return ribs and any accumulated juices to pot, arranging in single layer. Bring to simmer; cover and place in oven. Braise until ribs are very tender, about 2 1/2 hours.
• Using tongs, transfer ribs to clean bowl. Spoon fat from pan juices. Boil juices until just beginning to thicken, about 10 minutes. Mix 1 tablespoon butter and flour in small bowl to smooth paste. Whisk into juices in pot; simmer until thickened enough to coat spoon, about 5 minutes longer. Season gravy with coarse salt and pepper. Return ribs to pot; spoon gravy over. DO AHEAD: Can be made 2 days ahead. Chill uncovered until cold, then cover and keep chilled. Rewarm over low heat before serving.
• For potatoes:
• Cook potatoes and parsnips in large pot of boiling salted water until tender, about 15 minutes.
• Meanwhile, bring milk, butter, and rosemary to simmer in small saucepan.
• Drain potato mixture and return to pot. Stir briefly over medium heat to evaporate excess moisture. Add milk mixture and mash well. Season to taste with salt and pepper.
• Transfer short ribs and gravy to large shallow serving bowl. Serve short ribs with mashed potatoes.

BALTHAZAR'S BRAISED BEEF RIBS

Steps:

• Preheat the oven to 325°F
• Bind each rib with cotton kitchen twine. Place the rosemary, thyme, and bay leaf between the two celery halves and bind with kitchen twine.
• Season the short ribs with 2 teaspoons of the salt and the pepper.
• Heat the oil in a large Dutch oven over a high flame until it smokes.
• In two batches, brown the short ribs well on both sides, about 3 minutes per side, pouring off all but 3 tablespoons of oil between batches.
• Remove the ribs and set aside when done.
• Lower the flame to medium, and add the carrots, onion, shallots, and garlic to the pot and saute for 5 minutes, until the onion is soft and light brown.
• Stir in the tomato paste and cook for 2 minutes.
• Add the flour and stir well to combine. Add the port, red wine, and the celery-herb bundle.
• Raise the flame to high and cook until the liquid is reduced by a third, about 20 minutes.
• Return the ribs to the pot (they will stack into two layers).
• Add the stock and the remaining 1 teaspoon of salt; if the stock doesn't cover the ribs by at least 1 inch, add water up to that level.
• Bring to a gentle simmer, cover, transfer to the preheated oven, and cook for 3 hours. Visit the pot occasionally and stir the ribs, bringing the ones on the bottom up to the top -- they're done when the meat is fork tender and falling off the bone.
• Transfer the ribs to a large platter and remove the strings.
• Skim any fat from the surface of the sauce, and then strain through a sieve into a medium saucepan.
• Discard the solids.
• Over medium heat, bring the sauce to a strong simmer and reduce the liquid until slightly less then half (4 cups) remains, about 1 hour.
• Return the ribs to the pot, simmer for 10 minutes to reheat, and serve.

BEEF & MUSHROOM BRAISED STEW

Steps:

• Preheat oven to 325°. Sprinkle beef with salt and pepper. In an ovenproof Dutch oven, heat oil over medium heat; brown beef in batches. Remove from pan., Add mushrooms and onions to pan; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in broth, wine, brandy, tomato paste and herbs. Return beef to pan. Bring to a boil., Bake, covered, 1 hour. In a small bowl, mix flour and water until smooth; gradually stir into stew. Bake, covered, 30 minutes longer or until stew is thickened and beef is tender. Skim fat. Serve stew with mashed potatoes. Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.

ROASTED GARLIC MASHED POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Drizzle garlic with olive oil, then wrap in aluminum foil. Bake in preheated oven for 1 hour.
• Bring a large pot of salted water to a boil. Add potatoes, and cook until tender, about 15 minutes. Drain, cool and chop. Stir in butter, milk, salt and pepper.
• Remove the garlic from the oven, and cut in half. Squeeze the softened cloves into the potatoes. Blend potatoes with an electric mixer until desired consistency is achieved.

GROUND BEEF STEW OVER GARLIC MASHED POTATOES

Steps:

• In 12-inch nonstick skillet, cook beef and onion over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain.
• Stir in mixed vegetables, tomatoes, gravy, marjoram and pepper. Heat to boiling. Reduce heat to low; simmer uncovered 8 to 10 minutes, stirring occasionally, until vegetables are tender.
• In 2-quart saucepan, heat water, butter and garlic salt to boiling. Remove from heat. Stir in milk, dry potatoes and parsley just until moistened. Let stand about 30 seconds or until liquid is absorbed. Fluff potatoes with fork. Serve beef mixture over potatoes.

SIMPLE BRAISED POTATOES

Steps:

• Scrub the potatoes, then cut potatoes into 1-inch chunks.
• Heat 3 tablespoons butter in a deep skillet or broad pot over medium-high heat. Add potatoes, onions, garlic, a sprig of thyme or rosemary, and salt and pepper. Cook, stirring, until potatoes begin to turn golden, 10 minutes.
• Add good stock to barely cover the potatoes (about 2 cups). Bring to a boil, reduce heat and simmer, stirring occasionally, until potatoes are tender and liquid is reduced, about 30 minutes.
• Season to taste with salt and pepper, then serve garnished with thyme or rosemary.

BRAISED BEEF & ROASTED GARLIC PIE

Steps:

• Heat oven to 140C/fan 120C/gas 1. Cut the base of the garlic bulb so that the cloves are just showing, then wrap lightly in foil. Bake for 1 hr until completely tender, then leave until cool enough to handle and squeeze the flesh into a bowl - you should have about 2 tbsp. Cover and set aside.
• Heat 1 tbsp oil in a shallow casserole or heavy-based pan with a lid. Cook the beef in batches over a medium heat for 3-4 mins until evenly browned, then tip on to a plate. Using the rest of the oil, repeat until all of the beef has browned. Add the onion and thyme to the pan then cook for about 5 mins until softened. Stir in the mustard and cook for 1 min. Pour the red wine into the pan and cook for a few mins until well reduced and syrupy.
• Return the beef to the pan, add the carrot, then pour in the stock. Bring to the boil, stirring, then reduce the heat and simmer gently with the lid on for 1½ hrs or until the beef is tender and the sauce has slightly reduced and thickened. Spoon into a 2 litre/3½ pint pie dish and leave to cool completely.
• Increase oven temperature to 180C/fan 160C/gas 4. Simmer the potatoes in a pan of boiling salted water, for 15-20 mins or until tender. Drain, then mash with the reserved garlic, butter, milk and parsley. Season to taste, then carefully spread over the beef to cover completely and fl uff up with a fork. Bake for 25- 30 mins until heated through and lightly golden. Serve the pie straight away.
• To prepare ahead, assemble the pie and freeze for up to a month, or refrigerate for up to 2 days.