Ingredients per serving


Prepare the Braised Beef

Prepare the Potato Pancakes

  • Chives, minced 48.0 g
  • Garlic, minced 12.0 g
  • Mashed potatoes, prepared 2.0 kg
  • Eggs, beaten 6.0 each

Finish the Dish and Serve

  • Potato Pancakes, prepared 30.0 each
  • Clarified butter, as needed
  • Caramelized onions 245.0 g
  • Caramelized carrots, prepared 400.0 g
  • Parsley, chopped for garnish
  • Braised beef, prepared

Potato pancakes loaded with tender braised beef, caramelized onions and carrots. Smothered with savory beef sauce.



  1. 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.
  2. 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.
  3. 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.
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