Slow Braised Blade Of Beef, Roasted Garlic Mash Recipe

Prepare Beef

Pat the blade of beef dry with paper towels. Generously season all sides with 2 tsp sea salt and 1 tsp freshly ground black pepper. Let rest at room temperature for 20–30 minutes while you prepare other ingredients.

Sear

Preheat oven to 150°C (300°F). Heat a large heavy-based Dutch oven or ovenproof pot over medium-high heat. Add 2 tbs olive oil and 1 tbs unsalted butter. When shimmering, sear the beef on all sides until deeply browned, about 4–6 minutes per side. Transfer the beef to a plate and set aside.

Sweat Vegetables & Deglaze

Reduce heat to medium. Add the chopped onion, carrots and celery to the pot and cook, stirring occasionally, until softened and beginning to color, 6–8 minutes. Add the smashed garlic cloves and 2 tbs tomato paste and cook 2 minutes, stirring, to cook out the paste. Pour in 300 ml dry red wine to deglaze, scraping up browned bits from the bottom. Bring to a simmer and reduce by about half, 4–6 minutes.

Build the Braise

Return the seared beef to the pot. Add 800 ml beef stock so the liquid comes about two-thirds up the meat (add a little more stock or water if necessary). Add 2 bay leaves, 4 thyme sprigs and 1 rosemary sprig. If the wine tasted very acidic, stir in 1 tsp brown sugar or honey. Bring to a gentle simmer on the stovetop.

Slow Braise

Cover the pot with a tight-fitting lid and place in the preheated oven. Braise at 150°C (300°F) until the meat is fork-tender and easily pulls apart, about 3 to 3½ hours depending on thickness. Check once halfway and baste meat with braising liquid. If liquid is evaporating too quickly, add a little more stock and keep covered.

Rest & Strain Jus

Carefully remove the beef from the braising liquid and transfer to a cutting board. Tent with foil and rest 15–20 minutes. Meanwhile, strain the braising liquid through a fine-mesh sieve into a saucepan, pressing down on solids to extract flavor. Skim excess fat, then simmer the strained liquid over medium heat until reduced to approximately 200 ml, about 10–15 minutes. Adjust seasoning with salt and pepper.

Roast Garlic

Preheat oven to 200°C (400°F) if not already used for braising (you can roast garlic while the braise finishes). Trim the top 1/4 inch off the heads of garlic to expose cloves. Place heads on a piece of foil, drizzle with 1 tbs olive oil, season lightly with salt, wrap foil tightly and roast until very soft and caramelized, 35–40 minutes. Remove and let cool slightly, then squeeze the roasted garlic cloves out of their skins into a small bowl and mash to a paste.

Cook Potatoes

While garlic roasts, place 1.2 kg potato chunks in a large pot and cover with cold water by 2 cm. Add a generous pinch of salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are tender when pierced with a knife, 15–20 minutes. Drain well in a colander and return to the hot pot for 1 minute to steam-dry any remaining moisture.

Mash & Finish

Warm 150 ml milk/cream and 60 g butter together until butter is melted. Use a potato ricer or masher to process the potatoes to your preferred texture. Stir in the warm milk-butter mixture, then fold in the roasted garlic paste to taste (start with half and add more if desired). Season with 1 tsp salt and 1/2 tsp freshly ground black pepper. Stir in 1 tbs chopped chives if using. Keep warm until plating.

Slice or shred the rested blade of beef across the grain into generous portions. Rewarm the reduced jus and, just before serving, whisk in 1 tsp extra virgin olive oil for gloss and adjust seasoning.

To plate: spoon a generous portion of roasted garlic mash onto each plate, arrange slices of braised blade of beef on top or beside the mash, and drizzle with the warm red wine jus. Garnish with microgreens or chopped parsley. Serve immediately.