Braised Potatoes with Beef Momsdish

Lynda's Recipe Box How to Cook a Tender, Oven Braised, Beef Pot Roast

Make the filling: Preheat oven to 300 degrees. Season short ribs with salt and pepper. Dredge short ribs in flour, coating all sides. Transfer to a large plate. Heat oil in a large Dutch oven over high heat. Working in batches, brown short ribs, about 1 minute per side. Transfer to a large plate using kitchen tongs.

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Meanwhile, to roast the vegetables, position the rack in the centre of the oven and preheat the oven to 180°C or 160°C fan. In a large bowl, toss the sweet potato, potato and broccoli with the olive oil to coat. Season with salt and pepper. Transfer vegetables to a heavy, large baking tray, spacing them evenly apart.

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Cover the pan and reduce the heat to low. Simmer for about 2 1/2 to 3 1/2 hours, or until the pot roast is very tender. Add the potatoes and carrots, if using, and continue cooking for about 30 to 45 minutes longer, or until the vegetables are tender. Serve the pot roast sliced or shredded. Enjoy!

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Preparation. Preheat oven to 325°F. In a small Dutch oven, heat oil. Season meat with salt and pepper, add to the hot pan and brown on both sides. Remove from pot and set aside. Add carrots and onion to the pan and sauté for about 3-4 minutes or until translucent. Add tomato paste, Italian seasonings and beef stock to deglaze the pan.

Braised Potatoes with Beef Momsdish

Next, peel, rinse well, and cut into 1" (2.5 cm) cubes of potatoes. Rinse again until the water is clear. Now fill the pot with water just ¼ inches below the cubed potatoes. Add salt and 2 rinsed bay leaves, cover a pot with a lid, and bring it to a boil on medium-high heat.

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Steps. Cut the beef brisket into small chunks and then soak in a large pot of clear water for half an hour. Get a large pot and load it with enough water, add 2 slices of ginger and 1 tablespoon of cooking wine. Place the beef in cold water, start the fire and bring everything to boil for 2 minutes.

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Spoon a few tablespoons of beef fat from the top of the braising liquid over the potatoes, and mix well. Transfer potatoes in and around beef. Rinse the bowl with about 1/2 cup water and add to the pot. Cover; roast at 325 degrees F (165 degrees C) until meat and potatoes are very tender, about 1 hour more.

Braised Potatoes with Beef Momsdish

Step 1. In a large skillet over medium heat, heat oil. Add onion and cook, stirring, until slightly soft, about 3 minutes. Add garlic and cook until fragrant, about 1 minute. Add tomato paste.

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With the rack in the middle position, preheat the oven to 350°F (180°C). Peel two-thirds of the potatoes and thinly slice on a mandoline. Set aside in a bowl. Slice the remaining unpeeled potatoes (about 1 lb/450 g) and set aside in another bowl. In a large ovenproof Dutch oven or in a baking dish, spread out one-third of the shredded meat.

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Drain the potatoes and allow the potatoes to cool for about 10 minutes. Place the potatoes into a large resealable bag and add the Masa. Give them a shake until the potatoes are coated with the masa. Add olive oil to a heavy-bottomed pan, enough to generously coat the bottom. Heat the pan over medium-high heat and fry the potato slices until.

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For the beef cheeks. 2 beef cheeks, trimmed of sinew; 50 grams butter; 3 onions, sliced; 2 garlic cloves, sliced; 1 large carrot, peeled and chopped; 1 bunch of thyme, leaves picked

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Preparation. Season beef with salt and pepper. Heat oil in a large Dutch oven. When shimmering, add the beef and sear on all sides until well browned. Remove beef to a tray and discard any excess oil. Add the onion, carrot, celery and garlic to the pan. Sauté 4-5 minutes, until they begin to caramelize.

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3. Remove beef from cooker; place on cutting board. Cut beef into slices; place on serving platter with potatoes and garlic. Cover to keep warm. 4. Meanwhile, place frozen broccoli in slow cooker with remaining sauce. Increase heat setting to high. Cover and cook about 15 minutes or until broccoli is tender. Serve with beef and potatoes.

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Cut potatoes into 1" cubes. Cover potatoes in water and set aside. Cut beef into 1" cubes. Place in a large pot and cover with 3 cups cold water. Add cooking wine. Cover pan and turn heat to high. When the water comes to a boil, drain beef into a heat-resistant colander and rinse under cold water. Add oil to a saute pan or wok.

Lynda's Recipe Box How to Cook a Tender, Oven Braised, Beef Pot Roast

Cut the beef into large chunks. Heat olive oil in a skillet over high heat. Brown the beef chunks. Then remove them and set aside. Cook the onions in the same skillet until they are fully cooked (or translucent). In a Dutch oven pot, begin layering the ingredients in the following order; 1/2 browned beef chunks, 1/2 tsp cumin, 1/2 tsp paprika.

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Let cool. Whisk together the eggs and flour until smooth. Mix with the cool mash. Season both pieces of beef well with salt and pepper. Coat with 1/2-inch of potato puree. Dredge the coated beef.