Braised Beef and Leek Mashed Potatoes
A Susur Lee restaurant staple!
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Ingredients
1 lb
Beef cheek or short rib, no bones
1 1/2 L
Veal stock
1 tbsp
Tomato paste
1 tbsp
Chili bean paste, Doubanjiang
2 tbsp
Oyster Sauce
1 1/2 tbsp
Dark soya sauce
3 stalks
Fresh coriander
1 cup
Dry sherry wine
2 pc
Star anise
2 pc
Cinnamon stick
3 pod
Cardamom
1 sm
Slice of ginger
3 tbsp
Brown sugar
Mashed Potatoes
10 pc
Yukon gold potatoes
3 pc
Leeks, Just the white parts
1L
35% cream reduced to 1/2 L
2 c
Butter, Cubed, room temp
1/2 tsp
Nutmeg
Salt, To taste
Instructions
Braised Beef:
- Simmer all ingredients in a large dutch oven on high heat with a lid for 1.5hrs or until tender in a 350* oven.
- Peel potatoes cut in half
- Cover with water & bring to boil then turn down medium/high. Cover & simmer until fork tender
- While potatoes are cooking reduce cream over medium heat
- Sautee leeks in ½ c butter until tender
- Blend half of cream with leeks, hold back remaining cream
- Mash potatoes, add everything & season to your liking