Red Wine-Braised Beef with Mashed Potatoes

Ingredients

• 1 kg Beef shoulder clod (Trimmed)
• 1 bottiglia Red wine (Sangiovese; bottle size not specified)
• Celery (Unspecified quantity, roughly chopped)
• Carrot (Unspecified quantity, roughly chopped)
• Onion (Unspecified quantity, roughly chopped)
• Garlic (Unspecified quantity)
• Rosemary (Unspecified quantity)
• Sage (Unspecified quantity)
• Bay leaves (Unspecified quantity)
• Cloves (Unspecified quantity; the transcript names them imprecisely)
• Juniper berries (Unspecified quantity)
• Extra-virgin olive oil (For searing the meat; quantity not specified)
• Water (One ladleful)
• 1 cucchiaio Sugar
• 1 cucchiaio Tomato paste
• 1 kg Potatoes (For the mashed potatoes)
• 350 g Butter (For the mashed potatoes)
• 100 ml Milk (For the mashed potatoes; amount indicated as a range of 100–200 ml)
• Salt (To taste; for the meat and mashed potatoes. Coarse salt for baking the potatoes is optional)
• Pepper (To taste)

Steps

1. 1

   Clean the beef shoulder clod thoroughly and season it generously with salt.

2. 2

   Heat the extra-virgin olive oil in a skillet and sear the meat on all sides.

3. 3

   Roughly chop the celery, carrot, onion, and garlic. Roast the vegetables.

4. 4

   Add the meat to the vegetables. Pour in the red wine and one ladleful of water, then add the tomato paste, sugar, aromatic herbs, and spices.

5. 5

   Cover and cook slowly for 2–3 hours, until the braised beef is very tender and easily falls apart.

6. 6

   Strain the vegetables from the sauce and reduce the sauce.

7. 7

   For the mashed potatoes, cook the potatoes in water or bake them on a bed of coarse salt until tender.

8. 8

   Mash the cooked potatoes and cook them in a skillet to remove additional moisture.

9. 9

   Incorporate the butter into the mashed potatoes, then add the milk last. Season with salt and pepper.

10. 10

    Spread the mashed potatoes on a serving platter as a base. Slice the braised beef, arrange it on top, and cover it with the reduced sauce.

Notes

The wine is listed as one bottle, with no volume specified. The milk is indicated as a range of 100–200 ml. The source does not specify quantities for the vegetables, herbs, oil, or water, which is described as one ladleful.

Nutrition per serving

• braised beef
• winter
• beef
• slow-cooked
• comfort food
• mashed potatoes
• Italian