Braised Beef and Carrots on Potato Pancakes
Potato pancakes loaded with tender braised beef, caramelized onions and carrots. Smothered with savory beef sauce.
Main Course
Gluten-free
Ingredients per serving
Prepare the Braised Beef
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Beef chuck 3.0 lbs
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Salt and Pepper, to taste
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Onions, diced 4.0 cups
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Garlic, minced 2.0 Tbsp
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Red wine 2.0 cups
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Knorr® Professional Demi Glace Sauce Mix 4 x 26 oz 1.0 qt, prepared
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Thyme sprigs, fresh 4.0 each
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Rosemary sprigs, fresh 4.0 each
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Olive oil, as needed
Prepare the Potato Pancakes
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Chives, minced 1.0 cup
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Garlic, minced 4.0 tsp
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Mashed potatoes, prepared 6.0 cups
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Eggs, beaten 6.0 each
Finish the Dish and Serve
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Potato Pancakes 30.0 each
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Clarified Butter
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Braised beef, prepared 3.0 lbs
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Onions, caramelized 1.25 cups
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Caramelized carrots, prepared 2.5 cups
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Parsley, chopped
Preparation
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Prepare the Braised Beef
- Cut beef into 2-inch cubes and season with salt and pepper. Sear in oil; remove beef and sauté onion. Add garlic and sauté. Deglaze with red wine. Add reserved beef and prepared demi-glace.
- Braise covered in 350°F oven with thyme and rosemary sprigs for 2.5 hours or until tender.
- Remove herb stems and beef. Shred beef and return to braising liquid; reserve warm.
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Prepare the Potato Pancakes
- Combine all ingredients, mix and season to taste with salt and pepper.
- Use #20 scoop to portion about 30 pancakes. Press to flatten and reserve chilled.
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Finish the Dish and Serve
- Pan fry (3 ea.) potato pancakes in half clarified butter and oil until golden brown and cooked through.
- Top potato pancakes with shredded braised beef, caramelized onions,carrots and reduced braising liquid. Garnish with parsley.
