Slow Cooked Beef with Red Wine Sauce, Mashed Potatoes & Carrots
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Destination: France. If you need an ultra rich and luxurious side for your next dinner party, look no further than Paris mash. Made with equal parts potato and butter, it comes from the kitchen of legendary French chef Joël Robuchon, and his protégé Guillaume Brahimi is credited with bringing it to Australia. Our version is a little lighter, but just as comforting under slow cooked beef and red wine sauce.
Serves 2 · 20 mins + prep
In your box
- Slow cooked beef brisket
- 1 ATLAS red wine sauce tub
- 2 dutch cream potatoes
- 1 brown onion
- 4 carrots
- 1 parsley bunch*
*Parsley may be split across other dishes - please read each recipe carefully.
From your pantry
Olive oil, salt, pepper, butter (optional), milk (optional)
Method
1. Prepare the ingredients. Read the recipe in full before you begin. Wash the carrots and cut lengthways into quarters. Peel and dice the potatoes, slice the onion and pick 1 teaspoon per person of parsley leaves. Roughly chop the beef if it's in very large chunks.
2. Boil the potatoes. Add the potatoes to a saucepan of salted water and bring to the boil for 4-6 minutes or until tender. Once cooked, strain and return to the pan with the lid on to keep warm.
3. Sauté the carrots. Meanwhile, add a splash of oil to a frying pan over medium heat. Sauté the carrots for 3-5 minutes or until al dente or cooked to your liking. Season with salt and pepper and set aside, reserving the pan.
4. Warm the beef. Return the reserved pan to medium heat. Add another splash of oil and the onion and sweat for 1-2 minutes or until beginning to soften. Add the beef and red wine sauce, stirring to combine. Bring to a simmer and gently cook for 5-6 minutes or until heated through.
5. Mash the potatoes. Meanwhile, mash the potatoes using a potato masher, fork or stick blender. Add a dollop of butter and a dash of milk and season with salt and pepper. If the potatoes have cooled, gently warm them again over low heat, stirring regularly so they don't stick.
To serve
Divide the mashed potato and red wine braised beef between serving plates. Serve with the carrots and a sprinkling of fresh parsley.
Chef's tips
- If you prefer your carrots more cooked, blanch them briefly with the potatoes before adding them to the frying pan.
- Wanna wing it? Stir cheese or chopped chives through your mash. For a lower carb option try sweet potato mash, or if you're feeling indulgent, have a go at Paris mash.
- You'll want a saucepan, a frying pan and a potato masher, fork or stick blender for this one.
Allergens: garlic, onion.
Our recipes are tested for 2 people. You may need to adjust cooking times if cooking for more or fewer.