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Braised Beef and Carrots on Potato Pancakes

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

Braised Beef and Carrots on Potato Pancakes – recipe

Ingredients

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Prepare the Braised Beef

Prepare the Potato Pancakes

  • Chives, minced 48 g
  • Garlic, minced 12 g
  • Salt and pepper to taste
  • Mashed potatoes, prepared 2 kg
  • Eggs, beaten 6 each

Finish the Dish and Serve

  • Potato Pancakes, prepared 30 each
  • Clarified butter, as needed
  • Caramelized onions 245 g
  • Caramelized carrots, prepared 400 g
  • Parsley, chopped for garnish
  • Braised beef, prepared

Preparation

  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.