Braised Beef with Celery Root Mashed Potatoes

Preparation info
  • Serves


    • Difficulty


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By David Tanis

Published 2008

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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.


  • 7 to 8 pounds flanken or 2 large chuck steaks
  • Salt and pepper


Season the beef generously with salt and pepper. Refrigerate for several hours, or overnight.

Preheat the oven to 325°F. Let the meat come to room temperature and dry it well.

For a good beef braise, it is essential to brown the meat well. Choose a cast-iron Dutch oven