Slow-Roasted Beef with Creamy Mashed Potatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This is one of the most classic and rewarding uses of stock. Beef takes on a new dimension of taste and lusciousness when braised in a beef stock. The braising liquid is then made into a sauce, further enhancing the rich beef flavor. Ingredients:
6 cups beef stock |
2 cups water |
1 pound boneless chuck roast, trimmed and cut against the grain into 4 slices |
2 teaspoons chopped fresh thyme, divided |
1/4 teaspoon salt |
1/8 teaspoon freshly ground black pepper |
1 1/2 pounds baking potatoes, peeled and cut into 1/2-inch pieces |
1/2 cup 2% reduced-fat milk |
1 tablespoon butter, softened |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
Directions:
1. Preheat oven to 400°.
2. To prepare beef, combine Beef Stock and water in a saucepan; bring to a simmer. Place beef in a 13 x 9-inch baking dish; pour stock mixture over beef. Bake at 400° for 2 hours or until beef is tender.
3. Remove beef from the cooking liquid; cover and keep warm. Strain cooking liquid through a sieve over a bowl. Place a zip-top bag inside a 2-cup glass measure. Pour liquid into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 corner of bag. Drain liquid into a saucepan, stopping before the fat layer reaches the opening; discard fat. Bring liquid to a boil; reduce to simmer. Cook 20 minutes or until reduced to 1 cup. Remove from heat; stir in 1 teaspoon thyme, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
4. To prepare potatoes, place potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat, and cook 12 minutes or until very tender. Drain. Return potatoes to pan. Add milk, butter, 1/2 teaspoon salt, and 1/4 teaspoon pepper; mash with a potato masher to desired consistency. Cook for 2 minutes or until thoroughly heated. Serve with beef. Serve sauce over beef; garnish with remaining 1 teaspoon thyme.
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