Braised Beef Benny Recipe

Season and brown

Pat beef pieces dry and season with 2 tsp kosher salt and 1 tsp black pepper. Heat a heavy Dutch oven over medium-high heat and add 2 tbsp vegetable oil. Brown beef in batches (2–3 minutes per side) until deep brown; transfer to a plate.

Sauté aromatics

Reduce heat to medium. Add chopped onion, carrot and celery to the pot and sauté until softened and starting to brown, about 6–8 minutes. Add smashed garlic and 2 tbsp tomato paste and cook 1–2 minutes to caramelize the paste.

Deglaze and braise

Pour in 1 cup red wine (or skip and use extra stock) to deglaze, scraping browned bits. Reduce by half (3–4 minutes). Return beef to pot, add 3 cups beef stock, 2 sprigs thyme, 1 bay leaf, and 1 tsp brown sugar. Bring to a simmer, cover, then transfer to a 160°C/325°F oven and braise until fork-tender, 2.5–3 hours. Alternatively simmer gently on stovetop. When done, remove beef and shred with two forks; skim fat and reduce braising liquid on stove to a glossy sauce (adjust seasoning). Keep warm.

Make batter

Whisk 1 cup flour, 2 eggs, 1 cup milk and 1 tsp salt until smooth. Let rest at room temperature 30 minutes (batter will relax and produce better rise).

Bake mini puddings

Preheat oven to 220°C/425°F. Put a little vegetable oil (about 1 tsp) in each cup of a 12-cup muffin tin and heat the tin in the oven until oil is smoking hot, about 5 minutes. Quickly pour batter into hot cups about 3/4 full and bake 12–15 minutes until puffed and golden. Do not open oven while rising. Remove and hold warm in a low oven.

Prepare poaching water

Bring a wide shallow saucepan of water to a gentle simmer (not a rolling boil) and add 1 tbsp white vinegar and 1 tsp salt.

Poach eggs

Crack each egg into a small bowl. Stir the simmering water to create a gentle vortex and slip eggs in, working in batches so water returns to a calm simmer. Poach eggs 3 minutes for runny yolks or 3.5–4 minutes for slightly firmer. Remove with a slotted spoon and drain on paper towel-lined plate. Keep warm in a shallow dish of warm water if needed.

Make a warm water bath

Set a heatproof bowl over a saucepan of barely simmering water (double-boiler), making sure bowl bottom doesn't touch water.

Whisk yolks and lemon

Whisk 4 egg yolks with 2 tbsp lemon juice in the bowl until slightly thickened and pale, about 1–2 minutes.

Emulsify with butter

Very slowly drizzle in the 200 g hot melted butter while whisking constantly until sauce thickens and emulsifies. Remove from heat and season with 1 tsp salt and 1 tsp cayenne or a few drops hot sauce. Keep warm (do not reheat above warm or it will break). If sauce thickens too much, whisk in a teaspoon or two of warm water to loosen.

Whisk together 1 cup sour cream, 2 tbsp prepared horseradish, 1 tsp lemon juice and 1/2 tsp salt. Taste and adjust horseradish to preferred heat. Chill until service; bring to near-room temperature before plating.

Smashbrown potatoes

If using baby potatoes: place whole baby potatoes in a pot, cover with cold water, add pinch of salt, and simmer until tender, 12–15 minutes. Drain and let cool slightly. Lightly smash each potato with the bottom of a glass to flatten slightly. Heat 1 tbsp butter and 1 tbsp olive oil in a large skillet over medium-high heat. Fry smashed potatoes in batches, 3–4 minutes per side, until crisp and golden. Season with 1 tsp salt, 1/2 tsp black pepper, optional 1/2 tsp paprika, and toss with 2 tbsp chopped chives.

Shredded hashbrowns

If using frozen shredded hashbrowns: squeeze out excess moisture if needed. Heat 1 tbsp butter and 1 tbsp oil in a large nonstick skillet over medium-high. Spread hashbrowns into an even layer and press down. Cook undisturbed until bottom is deeply golden, 6–8 minutes, then flip in sections and cook other side until crisp. Season with 1 tsp salt, 1/2 tsp black pepper and 2 tbsp chopped chives. Keep warm.

To build each Braised Beef Benny (makes 4 servings, 2 eggs each): place 2 warm mini Yorkshire puddings or one large split mini topped base on each plate. Spoon 2–3 tbsp braised shredded beef onto each mini. Top beef with two poached eggs (1 egg per benedict half or 2 eggs per plate as preferred). Spoon 2–3 tbsp hollandaise over each set of eggs. Dot or lightly drizzle 1 tbsp horseradish crema per serving over the beef or alongside. Scatter microgreens or chopped parsley and finish with freshly ground black pepper. Serve with a generous portion of smashbrown potatoes or shredded hashbrowns alongside.

Serve immediately: hollandaise is best warm and eggs should be runny for classic texture. Leftover braised beef can be spooned back into reduced sauce for saucy bites.