Red wine braised beef parmentier

Name: Red wine braised beef parmentier
Prep time: 40 min
Cook time: 4 h 30 min
Yield: 6 to 8
Cuisine: Québécoise
Ingredients: Olive oil; 1 kg boneless beef blade roast, cut into 3 pieces; 1 large yellow onion, finely chopped; 3 large garlic cloves, finely chopped; 2 celery stalks with leaves, sliced; 3 Nantes carrots, halved lengthwise, sliced; 2 cups red wine; One 796 ml can diced tomatoes with Italian spices; 1/2 cup beef broth; The leaves of 4 thyme sprigs; 1 bay leaf; Salt and pepper from the mill; 6 medium yellow potatoes (5 cups), peeled and diced; 3 parsnips (1 1/2 cups), peeled and diced; 3 tablespoons butter; 1/4 cup 15% country-style cream; 125 g (10 slices) crispy cooked prosciutto, roughly chopped; 10 chives, finely chopped; 200 g smoked Le Calumet cheese, grated; Salt and pepper from the mill

Preparation 40 min
Cooking 4 h 30 min
Servings 6 to 8
Freezing Absolutely

This red wine braised beef shepherd’s pie is the summit of decadence. Pulled beef, potatoes and parsnip purée, smoked cheese … Long to cook, but you won’t regret your first bite!

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Ingredients

Olive oil
1 kg boneless beef blade roast, cut into 3 pieces
1 large yellow onion, finely chopped
3 large garlic cloves, finely chopped
2 celery stalks with leaves, sliced
3 Nantes carrots, halved lengthwise, sliced
2 cups red wine
One 796 ml can diced tomatoes with Italian spices
1/2 cup beef broth
The leaves of 4 thyme sprigs
1 bay leaf
Salt and pepper from the mill

Ingredients for the purée

6 medium yellow potatoes (5 cups), peeled and diced
3 parsnips (1 1/2 cups), peeled and diced
3 tablespoons butter
1/4 cup 15% country-style cream
125 g (10 slices) crispy cooked prosciutto, roughly chopped
10 chives, finely chopped
200 g smoked Le Calumet cheese, grated
Salt and pepper from the mill

Preparation

In a large casserole dish heated over medium-high heat, add a thin drizzle of olive oil and brown the roast on all sides, 10 to 12 minutes total. Season generously with salt and pepper. Add more oil as needed. Remove from the casserole and set aside on a plate.
Reduce heat to medium, add the onion and garlic, then add a drizzle of olive oil. Cook for 2 to 3 minutes, stirring.
Add the celery, carrots, a drizzle of olive oil then season with salt and pepper. Cook for 7 to 8 minutes, stirring.
Deglaze with the red wine and scrape the bottom to get all the crazy flavours.
Add the tomatoes, beef broth, thyme, bay leaf, meat, season with salt and pepper generously then stir.
Bring to a boil, reduce heat to low and cover. Simmer for 3 hours, basting occasionally.
Pour the contents of the casserole dish into a colander and drain the liquid. KEEP THE VEGETABLES. Remove the meat and shred, removing the fat. Return to the casserole dish with the vegetables and stir. Keep warm.
When there are about 45 minutes of beef cooking, start the purée. In a large saucepan filled with boiling salted water, cook the potatoes and parsnip for about 40 minutes or until the potatoes are fork tender. Drain and return to the pot over medium heat.
Preheat the oven to 400° F.
Add the butter and melt, mashing the vegetables.
Add the cream and mash to incorporate. Add salt and pepper to taste.
Add the prosciutto and chives and mix.
In a large baking dish, pour the beef mixture and spread the mash on top. Bury with cheese.
Place in the oven and bake for 10 minutes. Put the oven to BROIL for 2 to 3 minutes or until cheese is golden brown!

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Silvio Messana Montesecondo 2021

Toscane, Italie

This Tuscan wine composed of 100% bloody with plum notes, leather, and red fruit jam will be a very nice agreement with this braised dish of beef. Costaud, with fairly present tannins, with a very beautiful acidity, it is a mulled wine for fall and winter dishes like this. See the product

Rouge des Appalaches, 6%

Frampton Brasse

Beer of red influence of Flanders, the Red of the Appalachians will offer you vineyard notes, slightly acetic, wooded and fruity. Slightly wild, it will offer a resonance to the braised wine. His acidity will cut in the richness of the dish while his aromas will support him. See the product

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!