Braised Beef With Garlic Mashed Potatoes Recipes

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BRAISED BEEF WITH GRAVY-LIKE SAUCE AND VEGETABLES



Braised Beef with Gravy-Like Sauce and Vegetables image

Provided by Victor

Categories     Dinner

Time 4h

Number Of Ingredients 17

2 1/2 lbs beef ((e.g. chuck, shanks or brisket, cut into 2-inch pieces))
2 Tbsp olive oil
4 Tbsp butter
3 cups button mushrooms ((rinsed, whole))
4 carrots ((medium, peeled and cut into large pieces))
2 leeks ((white and light green parts only, sliced 1/4" thick))
1 vidalia onion ((large, peeled and chopped))
4 shallots ((peeled and cut in halves))
2 garlic cloves ((minced))
2 garlic heads ((optional))
1/3 cup all purpose flour
4 cups beef broth ((or beef stock, heated))
2 Tbsp red wine vinegar
Kosher salt ((to taste))
1/2 tsp black pepper ((plus more to taste))
1/4 tsp nutmeg
Chopped fresh herbs ((for garnish))

Steps:

  • Start preheating the oven to 350F.
  • If you like garlic and want to add a couple of full heads, it's a creamy deliciousness once cooked, do as follows. Remove as much loose skin as you can. Cut off about a quarter to one third from one end. Garlic heads will go in the braising pan later, while some of the cut off pieces can be used in this recipe in place of the two required garlic cloves and the rest can be saved for other uses.
  • Heat the olive oil with two tablespoons of butter in a braising pan over medium-high heat. Add the beef and brown on all sides. Remove the meat from the braising pan and set aside.
  • Add the onions, mushrooms, shallots, carrots and leeks. Saute until the vegetables are slightly softened, about 4-5 minutes. Add the minced garlic and continue sauteing for another minute.
  • Add the remaining two tablespoons of butter and let it melt, while constantly stirring. Turn the heat down to low. Have the broth ready. Add the flour and stir briskly until it is fully incorporated. Pour in the broth, turn the heat up to medium high and let the liquid mixture come up to a boil. Reduce heat to medium and simmer, constantly stirring, until the mixture starts to thicken. It shouldn't take long, less than a minute. Remove from heat.
  • Add the pepper and nutmeg, stir, then salt to taste. Stir in the red wine vinegar. The sauce may taste a little too tart right after you add the vinegar, but it will be perfect by the time it's done cooking.
  • Nestle beef pieces and garlic heads, if using, in the sauce, spreading them out evenly. If using, place the garlic bulbs cut side up. Garlic smell can be quite strong, so add those bulbs only if you love garlic and have a good ventilation in the kitchen. If you place it cut side down, the sauce will get infused with garlic too much.
  • Cover and braise in the oven at 350F for 3-4 hours. I think the beef only gets better if cooked a little longer.
  • Serve with freshly made mashed potatoes, garnish with chopped fresh herbs, and enjoy.

Nutrition Facts : Calories 511 kcal, Carbohydrate 13 g, Protein 28 g, Fat 38 g, SaturatedFat 15 g, Cholesterol 115 mg, Sodium 625 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving

BRAISED SHORT RIBS WITH ROASTED GARLIC HORSERADISH MASHED



Braised Short Ribs with Roasted Garlic Horseradish Mashed image

Beef short ribs are braised for hours with wine and vegetables in the oven until tender and flavorful, then served with horseradish mashed potatoes for a hearty meal perfect for cooler weather.

Provided by Idahoan

Categories     Trusted Brands: Recipes and Tips     Idahoan®

Time 3h25m

Yield 6

Number Of Ingredients 14

6 each bone-in beef short ribs
1 pinch kosher salt
1 teaspoon extra virgin olive oil
1 large Spanish onion, cut into 1/2-inch pieces
2 each celery ribs, cut into 1/2-inch pieces
2 medium (blank)s carrots, peeled, cut in half lengthwise, then cut into 1/2-inch pieces
2 garlic clove (blank)s garlic cloves, smashed
1 ½ cups tomato paste
2 cups hearty red wine, or more to taste
2 cups water
1 bunch fresh thyme, tied with kitchen string
2 leaf (blank)s bay leaves
1 (4 ounce) package Idahoan® Roasted Garlic Flavored Mashed Potatoes, prepared
2 teaspoons prepared horseradish sauce

Steps:

  • Braised Short Ribs: Season each short rib generously with salt. Coat a pot large enough to accommodate all the meat and vegetables with olive oil and bring to a high heat.
  • Add the short ribs to the pan and brown very well, about 2 to 3 minutes per side. Do not overcrowd pan. Cook in batches, if necessary.
  • Preheat the oven to 375 degrees F.
  • While the short ribs are browning, puree all the vegetables and garlic in the food processor until it forms a coarse paste.
  • When the short ribs are very brown on all sides, remove them from the pan.
  • Drain the fat, coat the bottom of same pan with fresh oil and add the pureed vegetables.
  • Season the vegetables generously with salt and brown until they are very dark and a crud has formed on the bottom of the pan, approximately 5 to 7 minutes.
  • Scrape the crud and let it reform.
  • Scrape the crud again and add the tomato paste.
  • Brown the tomato paste for 4 to 5 minutes.
  • Add the wine and scrape the bottom of the pan.
  • Lower the heat if things start to burn. Reduce the mixture by half.
  • Return the short ribs to the pan and add 2 cups water or until the water has just about covered the meat.
  • Add the thyme bundle and bay leaves.
  • Cover the pan and place in the preheated oven for 3 hours.
  • Check periodically during the cooking process and add more water, if needed.
  • Turn the ribs over halfway through the cooking time.
  • Remove lid during the last 20 minutes of cooking to let things get nice and brown and to let the sauce reduce. Serve with the braising liquid.
  • Roasted Garlic Horseradish Mashed: Blend the potatoes and horseradish together and serve with the short ribs.

Nutrition Facts : Calories 825.2 calories, Carbohydrate 36.9 g, Cholesterol 116.2 mg, Fat 55 g, Fiber 6.5 g, Protein 32.4 g, SaturatedFat 23.3 g, Sodium 1143.8 mg, Sugar 12.2 g

BRAISED SHORT RIBS ON GARLIC MASHED POTATOES WITH GREEN BEANS AND POACHED TOMATOES



Braised Short Ribs on Garlic Mashed Potatoes with Green Beans and Poached Tomatoes image

Provided by Chuck Hughes

Categories     main-dish

Time 4h10m

Yield 4 to 6 servings

Number Of Ingredients 39

3 large onions, coarsely chopped
3 to 4 stalks celery, coarsely chopped
4 large carrots, peeled, trimmed and cut into 2-inch chunks
2 beets, peeled, trimmed and cut into 1-inch cubes
3 heads garlic, cut in half
2 sprigs fresh rosemary
2 sprigs fresh thyme
1 star anise
1 cinnamon stick
6 beef short ribs
Coarse salt
1 cup all-purpose flour
Canola oil
2 (750 ml) bottles red table wine
2 tablespoons cocoa powder
1 cup brown sugar
1 to 2 tablespoons butter, a nub
Handful peppercorns
Garlic Mashed Potatoes, recipe follows
Oil-Poached Cherry Tomatoes on the Vine, recipe follows
Green Beans, recipe follows
1 head garlic
1 tablespoon good, fruity olive oil
Salt and freshly ground black pepper
A sprig or 2 of fresh herbs (rosemary or thyme)
6 large Yukon Gold potatoes, scrubbed but not peeled, and quartered.
1 stick butter
1 cup cream
1 to 2 cups good olive oil (enough to just cover tomatoes in pan)
Pinch coarse or kosher salt
2 sprigs fresh herbs
1/2 head garlic, sliced in half
4 vine stems of cherry tomatoes
5 handfuls small green beans (petit haricots verts)
Water
Salt
1 large shallot
2 tablespoons butter
Freshly ground black pepper

Steps:

  • Preheat the oven to 350 degrees F.
  • In a large bowl, combine the onion, celery, carrots, beets and garlic. Add the rosemary, thyme, star anise, and cinnamon stick, and set aside.
  • Cut the ribs between the bones, and trim all the excess outer fat. Season the ribs well with coarse salt. Dredge in flour until well coated.
  • In a large Dutch oven or wide soup pot on high heat, pour in enough oil to coat the bottom of the pan. Add the ribs to the hot oil, and sear the ribs so they are browned well on all sides, about 3 minutes per side. Remove the ribs, and set aside.
  • In the same pan, transfer all the vegetables from the bowl, and stir to caramelize, and pick up all the brown bits. Add the meat back into the pot. Pour the wine over top. Ensure all is covered with the liquid and if not, top up with water.
  • Add the cocoa powder, brown sugar and peppercorns, and bring to a boil, cover with a lid or foil, and place in the oven until the meat is fork tender, about 3 hours. Remove the ribs to a platter, and strain out the solids to use for something else.
  • Boil the cooking liquid in a wide shallow pan until it is reduced by half. It will be richer, more flavorful and thicker. Add a nub of butter at the end for sheen and flavor.
  • Serve the short ribs on a mound of Garlic Mashed Potatoes, topped with Green Beans and Poached Vine tomatoes, recipes follow.
  • Slice the top off a garlic head and drizzle with olive oil. Sprinkle with salt, pepper and the fresh herbs. Wrap in a tin foil packet, and roast in the oven for about 1 hour.
  • Fill a large saucepan with water; add a few good pinches of coarse salt and the potatoes. Bring to a boil, reduce the heat and simmer until just fork tender. Do not overcook or the potatoes will be soggy. Drain off the water, leaving the potatoes in the pot.
  • Add the butter and cream to the potatoes, and mash well.
  • Remove the garlic from the oven. Squeeze the garlic cloves into the potatoes, and stir in. The consistency you want is rough, with some lumps. Season the potatoes with salt, and pepper, if desired.
  • In a large saute pan, add about 2 inches of olive oil. Bring to about 325 degrees F - just below frying temperature. Season with salt, herbs and toss in the garlic. Carefully place the tomatoes in the oil, and poach until they swell up and almost burst, about 3 to 4 minutes. Remove the tomatoes and use to garnish the beef short ribs.
  • Trim only the stem ends off the beans. Blanche the beans in a pot of salted boiling water for about 20 seconds. Drain, and immerse in an ice water bath to stop the cooking. Drain the beans on a towel. The beans should be original green in color and crunchy to the bite.
  • Slice the shallot into fine julienne. In a large saute pan, on high heat, add the butter and shallot. Stir until softened. Add the beans, and toss to warm through. Season with salt, and black pepper, if desired.
  • Serve the beans in a little mound on top of the beef short rib. Top with a poached stem of tomatoes.

BALTHAZAR'S BRAISED BEEF RIBS



Balthazar's Braised Beef Ribs image

"This is our Saturday-night plat du jour and, because its preparation involves the basics of French cooking, it's also the first dish we teach young cooks: There's the browning of the meat, the softening of the mirepoix, the reduction of wine, and the long braise in stock. It's a forgiving dish that calls for patience rather than precision. It's also the ideal meal to make ahead of time, as it benefits greatly from a night's rest. Serve with Garlic Mashed Potatoes and Pan-Roasted Root Vegetables." From The Balthazar Cookbook by Keith McNally, Riad Nasr and Lee Hanson. As with all tough cuts of meat, short ribs are best when braised. A long and gentle simmer breaks down the abundant fat and connective tissue, rendering the ribs tender and velvety in texture. Veal stock adds its own inherent silky richness. Ask the butcher to cut the ribs across the rack, as opposed to along the bone, so there are 3 short bones in every piece.

Provided by Chef Kate

Categories     Stew

Time 5h

Yield 4-6 serving(s)

Number Of Ingredients 17

6 short rib of beef (5 to 7 pounds)
2 sprigs rosemary
6 sprigs thyme
1 bay leaf
1 stalk celery, halved
3 teaspoons kosher salt
2 teaspoons fresh coarse ground black pepper
3 tablespoons vegetable oil
3 medium carrots, peeled and cut into 1-inch pieces
1 medium onion, roughly chopped
4 shallots, peeled and sliced 1/4 inch thick
5 garlic cloves, peeled and halved
3 tablespoons tomato paste
3 tablespoons all-purpose flour
1/2 cup ruby port
4 cups full-bodied wine, such as cabernet sauvignon
6 cups veal stock (veal stock is really best but you can substitute good homemade beef stock)

Steps:

  • Preheat the oven to 325°F
  • Bind each rib with cotton kitchen twine. Place the rosemary, thyme, and bay leaf between the two celery halves and bind with kitchen twine.
  • Season the short ribs with 2 teaspoons of the salt and the pepper.
  • Heat the oil in a large Dutch oven over a high flame until it smokes.
  • In two batches, brown the short ribs well on both sides, about 3 minutes per side, pouring off all but 3 tablespoons of oil between batches.
  • Remove the ribs and set aside when done.
  • Lower the flame to medium, and add the carrots, onion, shallots, and garlic to the pot and saute for 5 minutes, until the onion is soft and light brown.
  • Stir in the tomato paste and cook for 2 minutes.
  • Add the flour and stir well to combine. Add the port, red wine, and the celery-herb bundle.
  • Raise the flame to high and cook until the liquid is reduced by a third, about 20 minutes.
  • Return the ribs to the pot (they will stack into two layers).
  • Add the stock and the remaining 1 teaspoon of salt; if the stock doesn't cover the ribs by at least 1 inch, add water up to that level.
  • Bring to a gentle simmer, cover, transfer to the preheated oven, and cook for 3 hours. Visit the pot occasionally and stir the ribs, bringing the ones on the bottom up to the top -- they're done when the meat is fork tender and falling off the bone.
  • Transfer the ribs to a large platter and remove the strings.
  • Skim any fat from the surface of the sauce, and then strain through a sieve into a medium saucepan.
  • Discard the solids.
  • Over medium heat, bring the sauce to a strong simmer and reduce the liquid until slightly less then half (4 cups) remains, about 1 hour.
  • Return the ribs to the pot, simmer for 10 minutes to reheat, and serve.

RED WINE BRAISED BEEF SHANKS WITH ROASTED GARLIC MASHED POTATOES



Red Wine Braised Beef Shanks With Roasted Garlic Mashed Potatoes image

My husband went shopping at the halal (like kosher) meat market and brought back beef shanks, which I'd never worked with. After searching around for what I could do with them, I ended up augmenting a recipe that seemed to have been a synopsis of a recipe demonstrated on Emeril's show. I made some changes and boy howdy! Husband says I can make this every night! I could just eat the potatoes and gravy and be quite happy. For dessert, I served baked apples with a raisin/nut/spice stuffing. The recipe is written for stove/oven braising, but I will be trying this next time on the low setting of my crockpot. I'm sure it will work quite nicely, perhaps even better. This is a really homey dish, but has dinner party taste and can be prepared in the morning and left to cook all day while you get ready.

Provided by kitchengrrl

Categories     Meat

Time 4h30m

Yield 4-6 serving(s)

Number Of Ingredients 26

4 (6 ounce) beef shanks, about
enough olive oil, to form a 1/8 inch layer in pan
1 cup flour, seasoned with
salt
black pepper
1 tablespoon hot paprika
1 teaspoon oregano
1 -2 chopped red onion
2 stalks diced celery
2 diced carrots
2 diced parsnips
2 tablespoons chopped garlic
3 bay leaves
2 tablespoons fresh thyme
2 tablespoons fresh rosemary
2 pints baby portabella mushrooms, trimmed and quartered
1 cup red wine (Cabernet Sauvignon recommended)
2 quarts beef stock or 2 quarts other dark stock
3 -4 tablespoons cornstarch (if necessary)
1/4 cup chopped Italian parsley
12 yukon gold potatoes, chopped with skins on
1 head garlic, roasted and chopped
1/4 cup butter, diced
salt and black pepper
1 -2 tablespoon rubbed sage, to taste
1/3-1/2 cup half-and-half

Steps:

  • If the shanks have a white membrane around the outside, slit that membrane from top to bottom all around the meat to prevent curling during cooking.
  • Season the beef shanks with salt and pepper.
  • Dredge the beef shanks in the seasoned flour, coating each side completely.
  • When the oil is hot, sear the beef shanks for 2 to 3 minutes on each side, or until brown on all sides.
  • Remove the shanks and set aside.
  • Add the onions to the pan and saute for 2 minutes.
  • Season with salt and pepper.
  • Add the celery, carrots and parsnips, and continue to saute for 1 minute.
  • Season with salt and pepper.
  • Stir in the garlic and herbs.
  • Cook for 1 minute.
  • Deglaze the pan with the red wine, scraping the bottom and sides to loosen the browned particles.
  • Add the stock and mushrooms.
  • Bring the liquid up to a boil and reduce to a simmer.
  • Add the beef shanks and continue to cook for about 2-4 hours, basting the shanks often, or until the sauce is stew-like and the meat starts to fall off the bone.
  • You can leave it to simmer on the stove, or put the whole pot into a 300 degree oven.
  • Season with salt and pepper if needed.
  • If sauce is not thick enough, add cornstarch mixed with sauce from stew.
  • About half an hour before you are ready to serve, make the potatoes.
  • Boil and drain the potatoes.
  • Add seasonings and butter, then about 1/3 c half and half.
  • Mash to desired consistency, adding more cream as necessary.
  • To serve, mound garlic mashed potatoes in the center of the plate.
  • Lay a beef shank beside the potatoes and spoon some of the gravy over the top.
  • Sprinkle with parsley and serve.

Nutrition Facts : Calories 787.7, Fat 16.5, SaturatedFat 9.6, Cholesterol 38, Sodium 1967.8, Carbohydrate 131.8, Fiber 12.7, Sugar 9.6, Protein 21.4

BRAISED BEEF WITH GARLIC MASHED POTATOES



Braised Beef with Garlic Mashed Potatoes image

My favorite way of cooking a tough cut of beef.

Provided by Bren

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 2h5m

Yield 4

Number Of Ingredients 14

1 ¼ pounds blade steak, cut into 4 portions
salt and pepper to taste
⅓ cup all-purpose flour
2 tablespoons olive oil
2 medium onions, halved and sliced
2 cloves garlic, minced
½ teaspoon ground thyme
2 cups low-sodium beef stock
¼ cup dry red wine
2 ½ pounds baking potatoes, peeled and halved
5 cloves garlic, sliced, or more to taste
¾ cup warm milk
2 tablespoons melted butter
salt and pepper to taste

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C).
  • Season blade steaks with salt and pepper. Coat steaks with flour, shaking off any excess. Reserve excess flour.
  • Heat oil in a skillet over medium-high heat. Add steaks and brown on both sides, about 3 to 4 minutes per side. Transfer steaks to a covered casserole dish.
  • Add onions and minced garlic to the skillet; cook and stir until the onion has softened, 3 to 4 minutes. Add thyme and 3 tablespoons of the reserved flour; stir until well combined. Slowly pour beef stock and wine into the skillet, stirring constantly. Bring to a simmer. Season to taste with salt and pepper. Pour the stock mixture over the steaks.
  • Cook, covered, in the preheated oven until steaks are very tender, about 90 minutes.
  • While the steaks are cooking, place potatoes and garlic slices into a large pot and cover with salted water. Bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
  • Add warm milk, melted butter, salt, and pepper to the potato-garlic mixture; beat with an electric mixer until smooth.
  • Serve steaks on a bed of mashed potatoes and spoon pan juices over top.

Nutrition Facts : Calories 668.1 calories, Carbohydrate 68.7 g, Cholesterol 83.4 mg, Fat 30.3 g, Fiber 7.9 g, Protein 27.8 g, SaturatedFat 11.8 g, Sodium 241.8 mg, Sugar 8.3 g

BALSAMIC-BROWN SUGAR SHORT RIBS WITH GARLIC MASHED POTATOES RECIPE



Balsamic-Brown Sugar Short Ribs With Garlic Mashed Potatoes Recipe image

Short ribs braise in a red wine, balsamic vinegar and brown sugar sauce before they're served atop garlic mashed potatoes.

Provided by Jennifer Olvera

Categories     Entree     Dinner     Mains

Time 4h

Yield 4

Number Of Ingredients 19

For the Short Ribs:
1 tablespoon olive oil
Kosher salt and freshly ground black pepper
4 (6 to 8-ounce) pieces boneless short ribs
1 medium onion, chopped (about 1 cup)
2 large cloves garlic, smashed
1/2 cup red wine
2 cups low-sodium beef broth
2 tablespoons Worcestershire sauce
1 tablespoon balsamic vinegar
2 tablespoons brown sugar
2 bay leaves
1 (1- by 3-inch) strip of orange zest, white pith removed
For the Potatoes:
2 pounds red-skin potatoes
4 cloves garlic
3 tablespoons butter
1/4 cup milk
1/2 cup sour cream

Steps:

  • Adjust oven rack to lower-middle position and preheat oven to 325°F. Coat a large Dutch oven with olive oil and bring to high heat. Season meat with salt and pepper. Working in batches to avoid overcrowding, add short ribs and cook without moving until well browned on first side, about 4 minutes. Flip short ribs and add onions and garlic. Continue cooking, stirring occasionally, until short ribs are browned on second side and onions and garlic are softened but not completely browned, 2 to 3 minutes longer.
  • Add red wine to pan. Bring to a boil and let it simmer for a minute before adding beef broth, Worcestershire, vinegar, brown sugar, bay leaves, and orange zest. Return to a boil, cover, and transfer to the oven to cook until meat is fork-tender and sauce is rich and full of depth, 2 1/2 to 3 hours total, flipping meat once during cooking.
  • While the meat is cooking, bring potatoes and garlic to a boil in a large pot over medium-high heat. Cook until tender when pierced with a fork, 20 to 25 minutes. Drain, return to pot and add butter, milk and sour cream. Season with salt and pepper, and mash with a potato masher or a fork.
  • When short ribs are done cooking, discard bay leaves and orange zest. Season salt to taste with salt and pepper. To plate, place a mound of mashed potatoes on each of four individual plates. Top with a short rib, and spoon with sauce. Serve immediately.

Nutrition Facts : Calories 974 kcal, Carbohydrate 60 g, Cholesterol 211 mg, Fiber 5 g, Protein 52 g, SaturatedFat 26 g, Sodium 1983 mg, Sugar 13 g, Fat 57 g, ServingSize Serves 4, UnsaturatedFat 0 g

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  • Season each short rib generously with salt. Coat a pot large enough to accommodate all the meat and vegetables with olive oil and bring to a high heat.
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  • Drain the fat, coat the bottom of same pan with fresh oil and add the pureed vegetables.
  • Season the vegetables generously with salt and brown until they are very dark and a crud has formed on the bottom of the pan, approximately 5 to 7 minutes.


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Calories 636 per serving


TUSCAN BRAISED BEEF STEW WITH MASHED POTATOES | COMFORTING ...
This braised beef recipe was derived from my ... Tuscan Braised Beef Stew with Mashed Potatoes. 2 tablespoons of olive oil 2 teaspoons of sea salt 1 teaspoon of pepper 1/4 yellow onion, quartered 2 pounds of Beef Stew Meat 2 cups of red wine 4 cups of beef broth 1 cup of whole green olives, halved 6 cloves of garlic, rough mince 2 sprigs of rosemary 1 cup of …
From blog.jennysteffens.com
Estimated Reading Time 2 mins


HOLIDAY BRAISED BEEF WITH CITRUS GREMOLATA AND MASCARPONE ...
2021-12-09 Say hello to your next holiday dinner party recipe for cold wintery weather—tender braised beef topped with a fresh citrus gremolata, a bold and bright Italian condiment that will liven up your meals. Served with thiis updated version of the classic mashed potato is made with mascarpone cheese, chicken stock and milk, to make them even creamier! Bring the bright …
From more.ctv.ca
Servings 4-6
Total Time 3 hrs 5 mins
Category Side Dish


BRAISED BEEF SHORT RIBS WITH GARLIC MASHED POTATOES
2020-09-28 Beef chuck roast in a rich wine broth with mushrooms, onions, garlic, red bell pepper, and tomatoes, braised low and slow until falling-apart tender and served over garlic mascarpone mashed potatoes. This is one of those comforting dishes that will warm you from the inside out even on the coldest nights. Season short ribs on all sides with salt and pepper.
From delish.cbscalendaryo.com


BRAISED BEEF WITH GARLIC MASHED POTATOES - TFRECIPES.COM
red wine braised beef shanks with roasted garlic mashed potatoes My husband went shopping at the halal (like kosher) meat market and brought back beef shanks, which I'd never worked with. After searching around for what I could do with them, I ended up augmenting a recipe that seemed to have been a synopsis of a recipe demonstrated on Emeril's show.
From tfrecipes.com


TUSCAN BRAISED BEEF WITH GARLIC MASCARPONE MASHED POTATOES ...
Dec 2, 2019 - Tender braised beef in a rich wine sauce with mushrooms, onions, garlic, red bell pepper, and tomatoes served over creamy garlic mascarpone mashed potatoes.
From pinterest.com


RED WINE BRAISED LAMB SHANKS RECIPE | NEW ZEALAND GRASS ...
In the last half hour of the braising, start preparing the mashed potatoes. For the Potatoes: 8. Cut potatoes into large chunks and add to a large pot filled 3/4 way with salted water. Boil for 15-20 minutes, or until fork tender. 9. While the potatoes are boiling, prepare browned butter. In a heavy bottom saucepan, melt butter on medium heat ...
From beefandlambnz.com


TUSCAN BRAISED BEEF WITH GARLIC MASCARPONE MASHED POTATOES ...
Mar 23, 2019 - Tender braised beef in a rich wine sauce with mushrooms, onions, garlic, red bell pepper, and tomatoes served over creamy garlic mascarpone mashed potatoes.
From pinterest.com


RECIPE: APPETIZING BRAISED BEEF SHORT RIBS WITH GARLIC ...
2020-01-21 Uncover the finest chef-style braised beef short ribs with garlic mashed potatoes recipes with home flavors in simple terms here. Natural and easy to organize total with cooking steps and articles on suggestions for healthy living. Additionally find quite a number the finest recipe menus simply here.
From recipesbasic.blogspot.com


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