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Braised beef with chargrilled potato salad
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Prep Time:
30 minutes
Cook Time:
150 minutes
Total Time:
180 minutes
Curtis Stone's mouthwatering braised beef with chargrilled potato salad is a true delight.
Ingredients:
  • 500g gravy beef, cut into 3cm cubes
  • 18.20 gm olive oil
  • 1 medium brown onion, cut into large dice
  • 1/4 punnet fresh thyme sprigs
  • 2 cloves garlic, crushed
  • 20.00 ml brand Italian red wine vinegar
  • 255.00 gm real beef stock
  • 500.00 gm water
  • 480g brushed potatoes, washed
  • 1/2 small shallot, finely chopped
  • 72.80 gm extra virgin olive oil
  • 40g loose rocket
  • 1 medium carrot, peeled, shaved into ribbons with vegetable peeler
  • 1/2 small red onion, thinly sliced
Instructions:
  • Preheat your oven to 175°C (155°C fan) with the rack positioned in the center.
  • Season the beef generously with salt and pepper. Heat a heavy casserole pan over medium-high heat, add oil, then brown the beef on all sides for approximately 10 minutes.
  • Add the onion, thyme, and garlic to the pan and sauté for 2 minutes until the onion turns translucent. Lower the heat, pour in the vinegar followed by the stock. Stir well to deglaze the pan. Pour enough water to cover the beef. Cover the pan and transfer it to the oven to braise for approximately 2 hours until the beef is tender.
  • 1. Transition the pan from the oven to the stove over medium-low heat. Allow the mixture to gently simmer, uncovered, for approximately 15 minutes until the sauce reduces to one-quarter of its initial volume. Discard the thyme stems, and season with salt and pepper according to your preference.
  • To prepare the potato salad, cook the potatoes in a saucepan filled with enough water to cover them. Add salt and bring to a boil over medium-high heat. Simmer for 5-7 mins until a knife can easily slide into the potatoes with some resistance in the center. Drain and let the potatoes cool on a plate for 10 mins before handling.
  • Once the potatoes have cooled, combine the shallot and vinegar in a medium bowl. Gradually whisk in 3 tablespoons of oil until well combined. Season with salt and pepper to taste.
  • Preheat a chargrill pan over medium-low heat or an outdoor barbecue to medium. Cut the potatoes into quarters, then toss them in a large bowl with the remaining 1 tablespoon of oil until coated. Season with salt and pepper. Grill the potatoes until they are lightly charred and tender, about 10 minutes, turning as needed. Transfer to a large bowl.
  • Toss the potatoes, rocket, carrot, and onion with a generous amount of vinaigrette until well coated. Season with salt and pepper. Serve by spooning the beef onto plates and serving the potato salad on the side.

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