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Beef Knuckle Braised In Red Wine With Mashed Potatoes And Baby Carrots
- Prep time 20Min
- Cook time 3Hr
- Technique Stew, Braise
- Meat Beef
- Cut Sirloin
- Serves 3
Discover the recipe for beef knuckle braised in red wine, served with creamy mashed potatoes and tender baby carrots. A flavorful dish that is easy to make and perfect for family meals or special occasions
Ingredients
Braised Beef
- 300 g beef knuckle, sliced into rounds
- 150 ml red wine
- 2 L water (or bone/vegetable stock)
- 2 beef seasoning cubes (about 7 g each)
- 4 garlic cloves, whole
- 4 stalks of leek, cut into sections
- 2 onions, cut into chunks
- 30 g tomato paste (triple concentrate for richer flavor)
- Thyme, bay leaf
- Sea salt, ground pepper
- Olive oil
Mashed Potatoes
- 3 potatoes (450–500 g)
- 30–50 g unsalted butter (adjust to preferred richness)
- 50 ml whipping cream
- Sea salt
Vegetables
- 6–8 baby carrots, washed, halved or left whole
Method
Instructions
-
Prepare & Sear the Beef. Lightly season the beef with sea salt, sear with olive oil until evenly browned on all sides (3–4 minutes per side). Avoid burning, just get a nice golden colour. Remove and set aside.
-
Make the Red Wine Sauce. In the same pot, sauté leeks, onions, and garlic until fragrant. Add tomato paste and stir well. Pour in the red wine, simmer over medium heat for 4–5 minutes to let the alcohol evaporate. Add 2L of water, thyme, bay leaf, beef seasoning cubes, and the seared beef. Cover and braise until tender.
Two braising options:
-
On stovetop: simmer over medium heat for about 3.5 hours until beef is very tender.
-
Combined with oven: simmer on stovetop for 2 hours, then transfer to oven at 160°C for 45 minutes.
-
Finish the Beef. Remove the beef, strain the broth for clarity. Shred beef with a fork into medium strands, return to the pot with the sauce. Add baby carrots, cook another 7–10 minutes until just tender.
-
Make the Mashed Potatoes. Boil or steam potatoes 45–60 minutes until very soft. Press through a sieve for smooth texture, mix with butter and whipping cream, season with sea salt.
Serving & Enjoying
-
Spoon 2 scoops of mashed potatoes onto a plate, shape into a round or oval mound.
-
Add the braised beef with sauce in the center, place baby carrots on top.
-
Drizzle with sauce, sprinkle with ground pepper and fresh parsley.
-
Serve hot, best enjoyed with a glass of red wine.
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