Braised Beef and Oka Cheese Shepherd’s Pie
Batch CookingBeefCheeseComfort FoodEat LocalMain DishesRecipes with MilkTo FreezeVegetablesVegetables and gratineesWineWinter Cottage Entertaining
Ингредиенты
- 1 boneless beef blade roast, about 2 1/2 lb (1.2 kg)
- 2 tbsp (30 ml) olive oil
- 1 onion, chopped
- 2 cloves garlic, chopped
- 1 cup (250 ml) red wine
- 2 cups (500 ml) chicken broth
- Salt and pepper
- 2 lb (900 g) potatoes, peeled and cubed (about 5 cups)
- 1/4 cup (60 ml) butter, cubed
- 1/3 cup (75 ml) milk
- 1 clove garlic, finely chopped
- 7 oz (200 g) Oka cheese, sliced
- 1 cup (250 ml) red cherry tomatoes, halved
- 1 tbsp (15 ml) olive oil
- 1 tsp (5 ml) maple syrup
- 1 tsp (5 ml) harissa
- 2 tbsp (30 ml) Chopped parsley
Инструкция
- In a large pot over medium-high heat, brown the beef on all sides in the oil. Season with salt and pepper. Transfer to a plate.
- In the same pot over medium heat, brown the onion and garlic. Deglaze with the wine. Add the broth and return the meat to the pot. Bring to a boil. Cover and cook over medium-low heat for about 2 hours. Remove the cover and cook for about 30 minutes or until the meat is fork tender and the sauce has reduced by half.
- With the rack in the middle position, preheat the oven to 350 °F (180 °C).
- Drain the meat and place on a work surface. Pour the cooking juices into a 11 x 8-inch (28 x 23 cm) baking dish. Shred the meat while removing most of the fat. Spread the meat into the baking dish and toss with the cooking juices. Set aside.
