Monday, November 14, 2011

Recipe Monday

Actually, I have no Recipe Monday. I just made that up because I want a Recipe Monday.
Lately, it's been all Puppy Wednesday, and Puppy Friday and,yes, even Puppy Sunday.

I NEED a Recipe Monday.

So this is it.

It gives me a reason to break out the Dutch oven.
.Add a little Napa red wine, and the boys will have Rod's home brewed stout, and I'll call it an evening.

What's up for your Recipe Monday?
We're having:

Beef Carbonnade over Garlic Mascarpone Mashed Potatoes

Yummy comfort food.
Recipe Monday is great. Tomorrow, I'll be ready for Puppy Tuesday.

Carbonnade: Belgian Beef, Beer and Onion Stew

adapted from Cook's Illustrated

3 1/2 pounds chuck roast, cut into 1-inch pieces

vegetable oil

2 pounds yellow onions (about 3 medium), halved and sliced about 1/4-inch-thick (about 8 cups)

1 tablespoon tomato paste

2 medium cloves garlic, minced (about 2 teaspoons)

3 tablespoons all-purpose flour

1 1/2 cups low-sodium beef broth

1 1/2 cups beer (12-ounce bottle or can)

4 sprigs fresh thyme leaves, tied with kitchen twine

2 bay leaves

1 tablespoon cider vinegar

Preheat oven to 300 F with a rack in the lower-middle position.

Pat the beef dry with paper towels, then season on all sides with salt and pepper. Heat 2 teaspoons of vegetable oil in large Dutch oven over medium-high heat until very hot. Add about 1/3 of the beef to the pot - don't crowd the meat, you want it to have space to brown properly. Brown for about 3 minutes on the first side, then flip the meat over and cook until the second side is well browned, about another 3 minutes. Transfer the beef to a bowl. Continue browning the rest of the meat in batches, adding 2 teaspoons of oil for each new batch of meat.

Once all the meat has been browned, reduce the heat to medium and add 1 tablespoon of vegetable oil to the pot. Add the onions, 1/2 teaspoon salt and the tomato paste. Cook, stirring occasionally and scraping the bottom of the pot with a wooden spoon to loosen the browned bits, until the onions are lightly browned, about 15 minutes. Add the garlic and cook just until fragrant, about 30 seconds. Add the flour and stir to coat the onions. Cook until the flour is lightly browned, about 2 minutes. Stir in the beef broth, scraping the bottom of the pan again to loosen any remaining browned bits. Add the beer, thyme, bay leaves, vinegar and beef (along with its accumulated juices) to the pot. Season to taste with salt and pepper. Raise the heat and bring to a simmer, stirring occasionally. When the stew reaches a simmer, cover the pot partially, then transfer to the oven. Cook until the beef is fork tender, about 2-3 hours.

Remove the thyme bundle and the bay leaves. Adjust seasonings to taste before serving.

Garlic Mascarpone mashed Potatoes
3 pounds Idaho potatoes, peeled and cut into large dice

Kosher salt

1 1/2 cups whole milk

6 cloves roasted garlic cloves, pureed

1/2 stick unsalted butter

8 ounces mascarpone cheese

Freshly ground black pepper


Place potatoes in a large saucepan, add cold water just to cover and 1 tablespoon of salt. Bring to a boil over high heat and cook until tender. Drain well and run through a food mill set over a large bowl.

While the potatoes are cooking, combine the milk, garlic puree and butter in a small saucepan and bring to a simmer over low heat. Stir the milk mixture into the potatoes until combined. Fold in the mascarpone and season well with salt and pepper. Keep warm over in a bain marie or double boiler until serving.

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