Red Wine Braised Beef In Slow Cooked Fondant Potatoes

Name: Red Wine Braised Beef In Slow Cooked Fondant Potatoes
Yield: 10
Ingredients: 4.0pc Russet Potatoes, moulded; 700.0ml Water; 100.0ml Knorr Concentrated Chicken Stock 1kg; 100.0ml Olive Oil; 5.0pc Rosemary sprigs; 5.0pc Garlic Cloves; 5.0pc Thyme; 2.0g Peppercorns; 8.0pc Bay Leaf; 0.0 Salt And Pepper To Taste; 30.0g Butter; 50.0g Carrots, brunoised; 50.0g Shallots, brunoised; 50.0g Celery, brunoised; 50.0g Leek, brunoised; 100.0g Button Mushroom, diced; 10.0g Garlic, chopped; 2.0pc Bay Leaf; 50.0ml Olive Oil; 200.0ml Red Wine; 300.0g Potato Braising Liquid; 200.0g Minced Angus Topside Beef; 30.0g Dijon Mustard; 20.0g Charred Sour Onions; 10.0g Edibles Flowers; 20.0g Chive Stick, 2 cm length

Red Wine Braised Beef In Slow Cooked Fondant Potatoes – - Recipe

Treat your diners to tapas that look as good as they taste. This recipe brings together buttery fondant potatoes and succulent braised beef, cooked in red wine for more flavour, then garnished with edible flowers for a touch of elegance.

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Fondant Potatoes

Russet Potatoes, moulded 4.0 pc
Water 700.0 ml
Knorr Concentrated Chicken Stock 1kg 100.0 ml
Knorr Concentrated Chicken Stock 1kg
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Lim Siang Huat

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Olive Oil 100.0 ml
Rosemary sprigs 5.0 pc
Garlic Cloves 5.0 pc
Thyme 5.0 pc
Peppercorns 2.0 g
Bay Leaf 8.0 pc
Salt And Pepper To Taste
Butter 30.0 g

Red Wine Braised Beef

Carrots, brunoised 50.0 g
Shallots, brunoised 50.0 g
Celery, brunoised 50.0 g
Leek, brunoised 50.0 g
Button Mushroom, diced 100.0 g
Garlic, chopped 10.0 g
Bay Leaf 2.0 pc
Olive Oil 50.0 ml
Red Wine 200.0 ml
Potato Braising Liquid 300.0 g
Minced Angus Topside Beef 200.0 g
Dijon Mustard 30.0 g
Charred Sour Onions 20.0 g
Edibles Flowers 10.0 g
Chive Stick, 2 cm length 20.0 g

Western

Beef

Main course

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Preparation

Fondant Potatoes
- In a medium pot, roast rosemary, garlic, thyme, peppercorns and bay leaf with olive oil until fragrant.
- Add water, Knorr Concentrated Chicken Stock and season heavily to taste.
- Add moulded fondant potatoes and cook until fork tender.
- Strain and reserve for use.
- In a medium pan, heat olive oil and butter and sear fondants on all sides for colour and flavour.
- Season to taste.
Red Wine Braised Beef
- In a pot, roast garlic until fragrant.
- Sweat carrots, leeks, shallots, celery and mushrooms.
- Add bay leaf and thyme and continue roasting.
- When all ingredients have dried, add minced beef and roast until brown.
- Deglaze with red wine and potato braising liquid and cook until ragout thickens.
- Add mustard and butter, then season to taste.
- Assemble and serve.

Western

Beef

Main course

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Red Wine Braised Beef In Slow Cooked Fondant Potatoes

Ingredients