Braised Beef with Celery Root Mashed Potatoes

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

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.

Ingredients

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

Europe
Spain
Dinner
Mediterranean
Winter

Method

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