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Braised Beef in Guiness Stout and Madeira, Root Vegetable Mash
SUBMITTED BY: Andrew Zimmern
2# trimmed cubed brisket or arm roast, boneless cubed short ribs of beef or cubed beef for stew
2 carrots in small dice
2 ribs celery in small dice
1 leeks in small dice
1 small jumbo yellow onion in small dice
1 sprig thyme
1 sprig rosemary
10 garlic cloves sliced thin
2 bay leaves
1 pinch nutmeg
1 pinch clove
3 pinches cinnamon
2 cups rich veal or beef stock
12 ounces Guiness Stout
3 ounces high quality imported Madeira
12 ounces crushed tomatoes, fresh or canned
2T canola oil
Place the oil in a large stew pot with thick walls (le Creuset iron wear works great) placed on medium heat. When the oil is wisping smoke, brown off the beef in small batches. Remove the beef from the pot and add the vegetables, garlic, bay leaves, herbs (tied) and dry spices. Sweat until onions are glassy and beginning to caramelize.
Add the Madeira and stout and reduce by 60%. Add the rest of the ingredients, the beef, and bring to a simmer. Continue simmering for @ 1 hour- 90 minutes or until beef is fork tender. Strain out the solids and reserve. Continue simmering the liquids until the liquid is sauce consistency. Season with salt and pepper.
Pour sauce over the solids and serve or refrigerate
Root Vegetable Mash
3# mixed Yukon gold potatoes, parsnips, carrots, turnips, etc..
2/3 cup heavy cream, scalded
1 stick whole butter, cut in small cubes
¼ cup minced scallion greens
½ cup minced smoked pork or bacon 'cracklings'
Salt and Pepper to taste
Cube all vegetables into 1'' squares
Place in boiling salted water until tender, DO NOT OVERCOOK.
Drain and whip, slowly adding the hot cream, butter, scallions, cracklings etc.