Name: Braised Beef with Celery Root Mashed Potatoes
Yield: Serves 8–10
Cuisine: Spain
Ingredients: Olive oil and vegetable oil or lard; A few cloves; ½ cup tomato puree; 1 cup dry red wine; Salt and pepper; 2 bay leaves; 2 large onions, halved; 8 cups Dark Chicken Stock; 7 to 8 pounds flanken or 2 large chuck steaks; Celery Root Mashed Potatoes; 2 tablespoons butter; 1 large thyme sprig; 2 tablespoons all-purpose flour; 1 teaspoon paprika

Preparation info

Serves
8–10

Difficulty
Medium

Appears in

A Platter of Figs and Other Recipes

By David Tanis

Published 2008

About

The goal with a dish like this is tender, succulent meat and a concentrated, well-tempered sauce. Every braise benefits from a night in the refrigerator, so try to make this a day ahead. The only accompaniment I suggest is a potato puree flavored with celery root, which lends a curious perfumed counterpoint.