Ingredients per serving


Prepare the Braised Beef

  • Beef chuck 3.0 lbs
  • Salt and Pepper, to taste
  • Onions, diced 4.0 cups
  • Garlic, minced 2.0 Tbsp
  • Red wine 2.0 cups
  • Knorr® Professional Demi Glace Sauce Mix 4 x 26 oz 1.0 qt, prepared
  • Thyme sprigs, fresh 4.0 each
  • Rosemary sprigs, fresh 4.0 each
  • Olive oil, as needed

Prepare the Potato Pancakes

  • Chives, minced 1.0 cup
  • Garlic, minced 4.0 tsp
  • Mashed potatoes, prepared 6.0 cups
  • Eggs, beaten 6.0 each

Finish the Dish and Serve

  • Potato Pancakes 30.0 each
  • Clarified Butter
  • Braised beef, prepared 3.0 lbs
  • Onions, caramelized 1.25 cups
  • Caramelized carrots, prepared 2.5 cups
  • Parsley, chopped

Potato pancakes loaded with tender braised beef, caramelized onions and carrots. Smothered with savory beef sauce.



  1. 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.
  2. 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.
  3. 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.