Red Wine Braised Beef with creamy rosemary potatoes and parsley radish gremolata
Wintertime is great for rich stews and braises. This simple recipe will teach you a short cut to rich tender meat at home using the power of your pressure cooker.
Traditionally, braised meats are slowly cooked at low temperatures for hours, but you can achieve very similar results in just an hour with a pressure cooker. For this recipe we use a cut called "chuck" from the shoulder of beef. You can find this cut from Xanadu Razorback or the Aussie Butcher at Bee Marche.
Gremolata is an Italian condiment traditionally served alongside braised dishes. It has nice, acidic bite that perfectly cuts the richness of a dish.
Tip: For extra smooth potatoes, get your self a ricer (available at Tescoma). It is a press with small holes that makes pureeing vegetables like potatoes super easy.
Where to find it: Fresh rosemary and parsley are now regularly available at Mercury Market.
For Braised Beef:
4 250g portions of beef chuck, cut into rectangles
100ml extra virgin olive oil
1 yellow onion, peeled and chopped
6 celery stalks, chopped
1 large carrot, peeled and chopped
4 garlic cloves, peeled and crushed
50ml tomato paste
375ml red wine
Water, Salt, Black pepper
For the Potatoes:
6 large potatoes (about 2 kg), scrubbed
350 ml milk
250g unsalted butter, softened
30ml extra virgin olive oil
25ml chopped fresh Rosemary
Salt, Black pepper
For the Gremolata:
2 red radishes, thinly sliced
100g parsley, leaves picked and chopped
50ml extra virgin olive oil
1 lemon, zest only
Directions
For the Rosemary Potatoes:
Place the unpeeled potatoes in a large pot and cover with water. Bring to a simmer over medium heat. Simmer the potatoes till they are soft, around 20 min. Check the potatoes to make sure they are very tender.
Drain the potatoes; while they are still hot, peel them with a paring knife. Keep the peeled potatoes in a bowl covered with a dishcloth to keep them warm.
Press the potatoes using a potato ricer (or mash with a masher). Return the pureed potatoes to a pot. Stir in the soft butter and milk. Season with salt and pepper, and fold in the rosemary and olive oil.
For the Beef:
Heat the olive oil in the bottom of your pressure cooker on medium-high heat. Season the chuck liberally with salt and pepper. Once the oil is hot, place the pieces of meat in the pressure cooker and brown on all sides for about 15 minutes. Remove the beef from the pressure cooker and set aside.
Add the onions, carrots, celery, and garlic to the pressure cooker and season with salt and pepper. Cook over medium heat, stirring occasionally, until the vegetables are golden brown. Add the tomato paste to the pot and turn the heat up to high. Toast the tomato paste for about 5 minutes until it turns deep red but does not burn. Add the red wine to the pot, and using a wooden spoon, scrape the bottom of the pan to remove any of the browned meat and vegetables. Simmer the wine to create a reduction for about 5 minuets. Return the browned meat and any juices that have come out of the meat to the pot. Fill the pot with water, just enough to barely cover the meat.
Place the pressure cooker lid on and secure it. Bring the pressure cooker to full pressure. Once you have reached full pressure, turn the pot down to medium and set a timer for 1 hour. After 1 hour, remove the pressure cooker from heat and let the pressure release naturally for about 30 minutes.
Carefully remove the lid and gently take out the pieces of braised beef, they will be very tender, so be careful not to break them.
Strain the remaining liquid in the pot thru a fine mesh strainer. Return the strained liquid to the pot and simmer until it has reduced to thick sauce. Season to taste with salt and pepper. Return the beef to the pot and spoon the sauce over the beef. Set aside and complete the dish.
For the Gremolata:
In a small bowl, combine the parsley, radish, lemon zest and olive oil. Mix together with a spoon and set aside.
To assemble the dish:
Take four large plates and spoon the potatoes into the center of the plate.
Gently remove the beef from the sauce and place on top of the potatoes. Place a spoonful of sauce over each piece of meat.
About the Author
Cliffe Arrand is the Executive Chef at Rosewood restaurants; he is an Italian American from Boston, Massachusetts. He loves to eat and travel, and here he will share it all with you.
Facebook.com/Chefcliffearrand
Follow me on instagram.com/Chefarrand
Follow me on Twitter @Chefarrand
Red Wine Braised Beef with creamy rosemary potatoes and parsley radish gremolata
Wintertime is great for rich stews and braises. This simple recipe will teach you a short cut to rich tender meat at home using the power of your pressure cooker.
Traditionally, braised meats are slowly cooked at low temperatures for hours, but you can achieve very similar results in just an hour with a pressure cooker. For this recipe we use a cut called "chuck" from the shoulder of beef. You can find this cut from Xanadu Razorback or the Aussie Butcher at Bee Marche.
Gremolata is an Italian condiment traditionally served alongside braised dishes. It has nice, acidic bite that perfectly cuts the richness of a dish.
Tip: For extra smooth potatoes, get your self a ricer (available at Tescoma). It is a press with small holes that makes pureeing vegetables like potatoes super easy.
Where to find it: Fresh rosemary and parsley are now regularly available at Mercury Market.
For Braised Beef:
4 250g portions of beef chuck, cut into rectangles
100ml extra virgin olive oil
1 yellow onion, peeled and chopped
6 celery stalks, chopped
1 large carrot, peeled and chopped
4 garlic cloves, peeled and crushed
50ml tomato paste
375ml red wine
Water, Salt, Black pepper
For the Potatoes:
6 large potatoes (about 2 kg), scrubbed
350 ml milk
250g unsalted butter, softened
30ml extra virgin olive oil
25ml chopped fresh Rosemary
Salt, Black pepper
For the Gremolata:
2 red radishes, thinly sliced
100g parsley, leaves picked and chopped
50ml extra virgin olive oil
1 lemon, zest only
Directions
For the Rosemary Potatoes:
Place the unpeeled potatoes in a large pot and cover with water. Bring to a simmer over medium heat. Simmer the potatoes till they are soft, around 20 min. Check the potatoes to make sure they are very tender.
Drain the potatoes; while they are still hot, peel them with a paring knife. Keep the peeled potatoes in a bowl covered with a dishcloth to keep them warm.
Press the potatoes using a potato ricer (or mash with a masher). Return the pureed potatoes to a pot. Stir in the soft butter and milk. Season with salt and pepper, and fold in the rosemary and olive oil.
For the Beef:
Heat the olive oil in the bottom of your pressure cooker on medium-high heat. Season the chuck liberally with salt and pepper. Once the oil is hot, place the pieces of meat in the pressure cooker and brown on all sides for about 15 minutes. Remove the beef from the pressure cooker and set aside.
Add the onions, carrots, celery, and garlic to the pressure cooker and season with salt and pepper. Cook over medium heat, stirring occasionally, until the vegetables are golden brown. Add the tomato paste to the pot and turn the heat up to high. Toast the tomato paste for about 5 minutes until it turns deep red but does not burn. Add the red wine to the pot, and using a wooden spoon, scrape the bottom of the pan to remove any of the browned meat and vegetables. Simmer the wine to create a reduction for about 5 minuets. Return the browned meat and any juices that have come out of the meat to the pot. Fill the pot with water, just enough to barely cover the meat.
Place the pressure cooker lid on and secure it. Bring the pressure cooker to full pressure. Once you have reached full pressure, turn the pot down to medium and set a timer for 1 hour. After 1 hour, remove the pressure cooker from heat and let the pressure release naturally for about 30 minutes.
Carefully remove the lid and gently take out the pieces of braised beef, they will be very tender, so be careful not to break them.
Strain the remaining liquid in the pot thru a fine mesh strainer. Return the strained liquid to the pot and simmer until it has reduced to thick sauce. Season to taste with salt and pepper. Return the beef to the pot and spoon the sauce over the beef. Set aside and complete the dish.
For the Gremolata:
In a small bowl, combine the parsley, radish, lemon zest and olive oil. Mix together with a spoon and set aside.
To assemble the dish:
Take four large plates and spoon the potatoes into the center of the plate.
Gently remove the beef from the sauce and place on top of the potatoes. Place a spoonful of sauce over each piece of meat.
About the Author
Cliffe Arrand is the Executive Chef at Rosewood restaurants; he is an Italian American from Boston, Massachusetts. He loves to eat and travel, and here he will share it all with you.
Facebook.com/Chefcliffearrand
Follow me on instagram.com/Chefarrand
Follow me on Twitter @Chefarrand