Braised Beef and Carrots on Potato Pancakes
Potato pancakes loaded with tender braised beef, caramelized onions and carrots. Smothered with savory beef sauce.
Main Course
Gluten free
Ingredients per serving
Prepare the Braised Beef
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Beef chuck 1.4 kg
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Salt and pepper to taste
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Oil, as needed
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Onions, diced 460.0 g
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Garlic, minced 18.0 g
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Red wine 500.0 ml
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Rosemary sprigs, fresh 4.0 each
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Thyme sprigs, fresh 4.0 each
Prepare the Potato Pancakes
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Chives, minced 48.0 g
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Garlic, minced 12.0 g
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Mashed potatoes, prepared 2.0 kg
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Eggs, beaten 6.0 each
Finish the Dish and Serve
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Potato Pancakes, prepared 30.0 each
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Clarified butter, as needed
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Caramelized onions 245.0 g
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Caramelized carrots, prepared 400.0 g
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Parsley, chopped for garnish
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Braised beef, prepared
Preparation
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Prepare the Braised Beef
- Cut beef into 5 cm cubes and season with salt and pepper. Sear in oil; remove beef and sauté onion. Add garlic and sauté. Deglaze with red wine. Add reserved beef and prepared demi-glace.
- Braise covered in 175°C oven with rosemary and thyme sprigs for 2.5 hours or until tender.
- Remove herb stems and beef. Shred beef and return to braising liquid; reserve warm.
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Prepare the Potato Pancakes
- Combine all ingredients, mix and season to taste with salt and pepper.
- Use #20 scoop to portion about 30 pancakes. Press to flatten and reserve chilled.
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Finish the Dish and Serve
- Pan fry (3 ea.) potato pancakes in half clarified butter and oil until golden brown and cooked through.
- Top potato pancakes with shredded braised beef, caramelized onions, carrots and reduced braising liquid. Garnish with parsley.
