Braised And Grilled Montana Beef Recipe

Cooking Instructions

1. 1

   Prepare the Beef

   Season the Montana beef with salt and black pepper. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sear the beef on all sides until browned, about 3-4 minutes per side. Remove from the skillet and set aside.

2. 2

   Braised Beef

   In the same skillet, add the minced garlic and cook until fragrant. Add the beef stock and bring to a simmer. Return the beef to the skillet, cover, and reduce heat to low. Braise for 2 hours or until the beef is tender.

3. 3

   Prepare the Carrots

   While the beef is braising, preheat your oven to 400°F (200°C). Peel the Nantes carrots and toss them with remaining olive oil, salt, and thyme. Place on a baking sheet and roast for 20-25 minutes, until tender and slightly caramelized.

4. 4

   Prepare the Cannelloni

   Blanch the stinging nettle leaves in boiling water for 2 minutes. Drain and cool in ice water. Lay the nettle leaves flat and fill with small pieces of the braised beef, rolling them up like cannelloni.

5. 5

   Grill the Cannelloni

   Heat a grill pan over medium heat. Brush the cannelloni with olive oil and grill for about 2-3 minutes on each side until slightly charred.

6. 6

   Serve

   To serve, place the grilled nettle cannelloni on a plate, arrange the ash-roasted Nantes carrots alongside, and drizzle with some of the braising jus from the skillet. Garnish with lemon zest and fresh thyme.