Fingerling Potato Poutine With Chile Braised Beef Recipes

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FINGERLING POTATO POUTINE WITH CHILE BRAISED BEEF



Fingerling Potato Poutine with Chile Braised Beef image

Provided by Food Network

Time 4h20m

Yield 6 servings

Number Of Ingredients 36

Oil, for frying
3 pounds fingerling potatoes, blanched and halved lengthwise
Salt and pepper
1 pound Chile Braised Beef, recipe follows (see Cook's Note)
1 pound shredded Mahón cheese (see Cook's Note)
1 bunch fresh parsley, minced
6 slices smoked bacon, baked until crispy and crumbled
20 to 30 whole cloves garlic, simmered in blended oil until soft
3 cups Beef Gravy, recipe follows
2 tablespoons blended oil
3 pounds beef chuck roast
Salt and pepper
6 cloves garlic
2 celery stalks, chopped
1 large carrot, chopped
1 yellow onion, chopped
1/2 cup tomato scraps or 1 tablespoon tomato paste
1/4 cup red wine
2 cups chicken stock
1 tablespoon dried oregano leaves
1 tablespoon dried thyme leaves
1 teaspoon crushed red pepper flakes
2 dried bay leaves
9 tablespoons blended oil
1/2 yellow onion, sliced
1/2 tablespoons dried oregano leaves
1/2 tablespoon dried thyme leaves
Salt and pepper
1 tablespoon tomato paste
1/2 teaspoon crushed red pepper flakes
1 tablespoon red wine
6 cups chicken stock
2 tablespoons beef base
1 1/2 tablespoons balsamic vinegar
1 tablespoon tamari
1/2 cup all-purpose flour

Steps:

  • Preheat the oven to 400 degrees F.
  • Heat oil in a fryer or heavy-bottomed Dutch oven to 356 degrees F. Fry the potatoes in batches until golden and crispy, about 3 minutes. Drain well, transfer to a bowl and season with salt and pepper.
  • Spread the potatoes in 8-ounce portions on 2 sheet trays (3 portions will fit on each tray). Top each portion with 2 to 3 ounces of the Chile Braised Beef and 2 to 3 ounces of the shredded cheese.
  • Bake until the cheese is melted and lightly caramelized, about 5 minutes. Using a spatula, transfer the potatoes to a serving dish. Garnish each portion with parsley, bacon and 4 or 5 cloves of the simmered garlic. Serve with the gravy on the side.
  • Preheat the oven to 325 degrees F.
  • Heat a large roasting pan over high heat, then add the oil. Season all sides of the beef liberally with salt and pepper. Sear the roast well on all sides. Transfer to a plate. Add the garlic, celery, carrots and onions to the pan.
  • Season with salt and pepper while stirring. When vegetables color slightly, add the tomatoes and stir for 1 to 2 minutes. Deglaze the pan with the wine and reduce. Pour in the chicken stock and bring to a simmer.
  • Add the oregano, thyme, red pepper flakes and bay leaves. Turn off the heat and place the roast in the liquid. Cover tightly with plastic wrap and foil. Place the pan in the oven and braise until it is fall-apart tender, 4 to 4 1/2 hours. (Check it at 4 hours.) Your kitchen will smell fantastic.
  • Transfer the roast to a large bowl, then strain the braising liquid into a 4-quart saucepan. Bring to a boil over high heat and reduce until it becomes thick and syrupy, about 30 minutes. Keep a close eye on the reduction near the end to prevent it from burning.
  • Meanwhile, shred the beef, removing any fat and connective tissue. Add the finished reduction to the shredded beef and mix well.
  • Heat a 2-quart saucepan over medium-high heat, then add 1 tablespoon of the oil. Add the onions, oregano and thyme and season with salt and pepper. Reduce the heat to medium and stir until the onions are light brown. Add the tomato paste and cook, stirring, for 2 to 3 minutes.
  • Add the red pepper flakes and deglaze with the wine. Pour in the chicken stock, increase the heat to high and bring to a simmer. Whisk in the beef base, balsamic vinegar and tamari, then simmer for 10 minutes. Strain out the solids, return the liquid to the pot and bring back to simmer.
  • Meanwhile, in a small bowl, whisk together the remaining 1/2 cup oil into the flour to make a roux.
  • Add the roux to the simmering liquid while whisking vigorously. Simmer over medium-low heat for 10 to 20 minutes, skimming off any surface foam that develops. Taste for seasoning, adding salt and pepper as desired.

STEAK AU POIVRE WITH ROASTED FINGERLING POTATOES



Steak au Poivre with Roasted Fingerling Potatoes image

A peppery crust and a quick, easy pan sauce turn a midweek dinner into bistro night. This recipe makes enough steak for dinner tonight as well as for Steak Sandwich Wraps tomorrow or later in the week.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 45m

Number Of Ingredients 10

3/4 pound fingerling or other small potatoes, halved lengthwise
2 tablespoons extra-virgin olive oil
Coarse salt
3/4 cup crushed black peppercorns
3 boneless New York strip steaks (1 inch thick; 2 pounds total), excess fat trimmed
1 tablespoon unsalted butter
1/4 cup dry white wine, such as Sauvignon Blanc
3/4 cup heavy cream
1/2 teaspoon Dijon mustard
Chopped fresh parsley, for serving

Steps:

  • Preheat oven to 425 degrees. Place potatoes on a rimmed baking sheet and toss with 1 tablespoon oil; season with salt. Roast until golden brown and crisp, about 35 minutes, flipping halfway through.
  • Meanwhile, spread peppercorns on a large plate. Season steaks with salt, then press into pepper, coating both sides. In a large skillet, heat 1 tablespoon oil and butter over high. In 2 batches, cook steaks until medium rare, about 8 minutes, flipping once. Let rest on a cutting board, 5 to 10 minutes.
  • Discard fat from skillet, lightly wipe with a paper towel to remove any loose pepper, and heat over medium. Add wine and cook, stirring and scraping up browned bits with a wooden spoon, until wine is reduced by half, about 2 minutes. Add cream and cook until sauce coats back of spoon, about 4 minutes. Stir in mustard and season with salt.
  • Refrigerate 1 steak to use in the Steak Sandwich Wrap. Slice remaining steaks against the grain, divide among four plates, and top with sauce. Serve with potatoes and parsley.

Nutrition Facts : Calories 553 g, Fat 34 g, Fiber 5 g, Protein 33 g, SaturatedFat 16 g

INSTANT POT BRAISED SHORT RIBS WITH FINGERLINGS POTATOES



Instant Pot Braised Short Ribs With Fingerlings Potatoes image

Make and share this Instant Pot Braised Short Ribs With Fingerlings Potatoes recipe from Food.com.

Provided by norasingley

Categories     Meat

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 15

4 lbs meaty bone-in short ribs (about 6 pieces in 3-inch pieces)
kosher salt & freshly ground black pepper
2 tablespoons olive oil, plus more as necessary
2 tablespoons all-purpose flour
1 1/2 cups dry red wine
2 medium carrots, peeled and cut crosswise in half
2 stalks celery, cut into thirds
2 leeks, whites and light green parts only, cut crosswise in 3-inch pieces
1 head garlic, cut in half crosswise
1 bay leaf
3/4 teaspoon red pepper flakes
1 cup low sodium beef broth
3/4 teaspoon red pepper flakes
1 1/2 lbs fingerling potatoes, scrubbed
chopped mixed herbs, for serving, such as parsley, dill, chives, thyme, and or cilantro

Steps:

  • Preheat Instant Pot to saute setting.
  • Dry short ribs and season generously with salt. Add olive oil to pot and swirl to coat. When smoking, add short ribs, in batches, and saute until deeply golden brown, about 5 minutes per side.
  • Remove ribs to a plate as they finish and replenish or drain oil as necessary to maintain approximately 2 tablespoons per batch. Return all ribs to pot, sprinkle with flour and toss to coat.
  • Add wine and reduce by half, about 8 minutes, scraping bottom of pot to deglaze. (This can also be done in a skillet over high heat. Saute timing will be reduced. Transfer ribs and pan sauce to Instant Pot before proceeding.).
  • Arrange ribs in as even a layer as possible and disperse carrots, celery, leeks, garlic, bay leaf, and red pepper flakes throughout. Add broth, bring to a simmer, and top with fingerling potatoes. Season all vegetables generously with salt and pepper.
  • Top with lid and place on high pressure. Cook 45 minutes and then allow pressure to release naturally for 30 minutes. Uncover and remove ribs and vegetables with a slotted spoon. Tent with foil to keep warm.
  • Transfer cooking liquid to a fat separator or measuring cup and skim fat. If desired, return sauce to Instant Pot and reduce to desired consistency. Season sauce with salt and pepper.
  • Serve ribs with potatoes, vegetables, and sauce, garnished with herbs.

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