Braised Beef and Carrots on Potato Pancakes
Potato pancakes loaded with tender braised beef, caramelized onions and carrots. Smothered with savory beef sauce.
Ingredients
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 g
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Garlic, minced 18 g
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Red Wine 500 ml
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Rosemary sprigs, fresh 4 each
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Thyme sprigs, fresh 4 each
Prepare the Potato Pancakes
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Chives, minced 48 g
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Garlic, minced 12 g
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Salt and pepper to taste
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Mashed potatoes, prepared 2 kg
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Eggs, beaten 6 each
Finish the Dish and Serve
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Potato Pancakes, prepared 30 each
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Clarified butter, as needed
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Braised Beef, prepared
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Caramelized Onions 245 g
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Caramelized carrots, prepared 400 g
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Parsley, chopped for garnish
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.