|Preparation||Cooking||Start to finish|
|5 hours 47 min.||20 min.||6 hours 7 min.|
|1||Cook 400 g beef slowly in red wine.||4 hours 45 min.|
|2||Prepare 400 g potato purée.||50 min.|
|3||Take 4 tablespoons of the cooking juices and pour this over the meat. Mix well and reheat on low heat.||7 min.|
|4||Reduce the remaining cooking juices by half in a small pan. Check seasoning.
Add ½ teaspoon cornflour while whisking to thicken the sauce.
|5||Heat the serving plates.
Place two tablespoons of mashed potato in the centre of the plate. Arrange the meat on top and coat with sauce.
For 4 people : 8.54 €
Per person : 2.14 €
|Red wine: You can check-out other recipes which use it, like for example: Oxtail Parmentier, Coq au vin, Mulled wine Belle-Plagne style, Roscoff loaf, Rabbit civet, ... [All]|
|Potato purée: You can get more informations, or check-out other recipes which use it, for example: Sausage with duchess potatoes and a Mont d'Or fondue , Aligot, Two-stage beef chuck , Salmon and Spinach Gratin, Dauphinoise potatoes with Serano ham, ... [All]|
|Beef : You can check-out other recipes which use it, like for example: Tournedos Rossini, Beef braised in reduced red wine, Home-made doner kebab, Beef Wellington, Carbonnade, ... [All]|
|Bayleaf: You can get more informations, or check-out other recipes which use it, for example: Roast beef "like they do it in Santa Fe", Courgettes (zuchinis) , Fish in white wine, Potatoes with bacon and herbs, Fried eggs with tomatoes, ... [All]|
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