Red wine braised beef cottage pie

Name: Red wine braised beef cottage pie
Prep time: 40 min
Cook time: 4 h 30 min
Total time: 5 h 10 min
Yield: 6 to 8
Cuisine: Québécoise
Ingredients: Olive oil; 2 lb (1 kg) boneless beef blade roast (chuck roast), cut into 3 pieces; 1 large yellow onion, finely chopped; 3 large garlic cloves, finely chopped; 2 celery stalks with the leaves, sliced; 3 Nantes carrots, halved lengthwise and sliced; 2 cups (500 ml) red wine; One 28 oz (796 ml) can diced tomatoes with Italian herbs; 1/2 cup (125 ml) beef broth; The leaves of 4 thyme sprigs; 1 bay leaf; Salt and freshly ground pepper; 6 medium yellow potatoes (5 cups / 1.25 L), peeled and diced; 3 parsnips (1 1/2 cups / 375 ml), peeled and cut into large dice; 3 tbsp (45 ml) butter; 1/4 cup (60 ml) 15% cooking cream (light cream); 4 oz (125 g, about 10 slices) cooked prosciutto, crisped and roughly chopped; 10 chive stems, finely chopped; 7 oz (200 g) smoked Le Calumet cheese (or smoked gouda), grated; Salt and freshly ground pepper

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

Ads

Ingredients for the braised beef

Olive oil
2 lb (1 kg) boneless beef blade roast (chuck roast), cut into 3 pieces
1 large yellow onion, finely chopped
3 large garlic cloves, finely chopped
2 celery stalks with the leaves, sliced
3 Nantes carrots, halved lengthwise and sliced
2 cups (500 ml) red wine
One 28 oz (796 ml) can diced tomatoes with Italian herbs
1/2 cup (125 ml) beef broth
The leaves of 4 thyme sprigs
1 bay leaf
Salt and freshly ground pepper

Ingredients for the potato and parsnip mash

6 medium yellow potatoes (5 cups / 1.25 L), peeled and diced
3 parsnips (1 1/2 cups / 375 ml), peeled and cut into large dice
3 tbsp (45 ml) butter
1/4 cup (60 ml) 15% cooking cream (light cream)
4 oz (125 g, about 10 slices) cooked prosciutto, crisped and roughly chopped
10 chive stems, finely chopped
7 oz (200 g) smoked Le Calumet cheese (or smoked gouda), grated
Salt and freshly ground pepper

Ads

Preparation

In a large Dutch oven 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 pot and set aside on a plate.
Reduce to medium heat, add the onion and the garlic, then add a drizzle of olive oil. Cook 2 to 3 minutes, stirring.
Add the celery and the carrots, then a good drizzle of olive oil, and season with salt and pepper. Cook 7 to 8 minutes, stirring.
Deglaze with the red wine and scrape the bottom of the pot hard to lift every bit of flavor stuck down there.
Add the tomatoes, the beef broth, the thyme, the bay leaf and the meat, season generously with salt and pepper, then stir.
Bring to a boil, reduce to low heat and cover. Simmer 3 hours, basting from time to time.
Pour the contents of the pot into a colander and drain off the liquid. KEEP THE VEGETABLES. Take out the meat and shred it, discarding the fat. Return it to the pot with the vegetables and stir. Keep warm.
When the beef has about 45 minutes left, start the mash. In a large pot of boiling salted water, cook the potatoes and the parsnips 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 (200 °C).
Add the butter and let it melt while you mash the vegetables.
Add the cream and mash hard to work it in. Season with salt and pepper to taste.
Add the prosciutto and the chives and stir.
In a large baking dish, spread the beef mixture and cover it with the mash. Bury the whole thing under the cheese.
Bake 10 minutes. Switch the oven to BROIL and cook 2 to 3 minutes, or until the cheese is deeply golden!