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Succulent Braised Beef with Mashed Potatoes


INGREDIENTS for the braised beef

  • 3.3 lbs (1.5 kg) beef for braising (shoulder cover)
  • Salt, pepper to taste
  • A drizzle of extra virgin olive oil
  • 2 onions
  • 3 carrots
  • 2 stalks of celery
  • 2 tomatoes
  • 1 tablespoon of tomato paste
  • 2 tablespoons dried porcini mushrooms
  • Rosemary, as needed
  • Approximately 2 cups red wine (500 ml)
  • About 1.5 cups demi-glace (350 g)
  • Salt
  • Pepper


Begin by tying the meat. Season with salt, pepper, and olive oil, then sear it on all sides in a pan until golden. Set it aside.
Dice the vegetables and prepare the dried porcini mushrooms.
In the same pot, sauté the veggies, then add the tomato paste, wine, and demi-glace.
Place the meat back in, add rosemary, cover, and simmer for at least 5 hours or until the meat is tender.
Strain the sauce and it's ready to serve.

INGREDIENTS for the mashed potatoes

  • 7 oz boiled potatoes (200 g)
  • 2 tablespoons butter (30 g)
  • Just under 1/2 cup hot milk (100 ml)
  • 1 oz Parmesan cheese (30 g)
  • Salt to taste


Cook the potatoes.

Mash them and combine with butter, hot milk, Parmesan cheese, and salt to taste.

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