🍲 My Recipes

Edit Recipe

Season Meal Type Nationality

Meal Prep Friendly Healthy

1. Salt beef overnight
2. Peel and cut in half, maintaining core, of the onions
3. Finely chop some of the carrots and celery
4. Peel and chop parsnip
5. Chop leek if half. Save the green, finely chop the whites, wash thoroughly and dry.
6. Cut garlic in half
7. Tie rosemary, thyme, 2 bay leaves, small amount of parsley in the leek green
8. Slowly pour gelatin into broth, allowing it to absorb slowly and mix slightly
9. Sear beef
10. Sautee veg until a little browning
11. Add tomato paste, let cook out, then add quarter cup flour
12. Splash of cognac, cook out
13. Add wine, cook out
14. Add beef stock, 1 tbsp fish sauce and 2-3 tbsp balsam vinegar
15. Add marrow bones if using
16. Add beef and wine to ensure everything is almost fully submerged
17. Add onions, garlic, and herbs to the pot
18. Cover and add to 275F oven for 3-4 hours, then let rest for an hour in the liquid
19. Take out beef, onions, and the bones, store in the fridge
20. Strain the braising liquid to remove everything in it, then place in fridge uncovered
- Next day
22. Poke holes, add olive oil and roast potatoes at 400F for 45-1 hour
23. Cut carrots, parsnips, and celery root fancy, brush the tops of the onions (placing face down), and add onions and veg to preheated pan to roast 20-30 mins, flipping half way through
24. Scrape off most of the fat from the stock, keeping the fat for later. Transfer liquid to dutchy
25. Add 2tbsp flour and 2tbsp braising liquid fat, mashing together until smooth paste. Add half to simmering braised liquid, cooking for 5 minutes until thickened, not gravy just slightly thicc. Spoon off any foam on the broth.
26. Get beef, cut in dices, then cut dices in half
27. Once veg are roasted, add to simmering broth, and beef to the center, then place the dutchy into the turned off oven.
28. Cut potatoes into quarters, add salt and pepper, pour cream and butter, and mix
29. Garnish with parsley