American

Balsamic Braised Beef with Horseradish Mashed Potatoes

Name: Balsamic Braised Beef with Horseradish Mashed Potatoes
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Yield: 6 servings
Ingredients: 1 3 to 4 pound chuck roast (boneless); Kosher salt and freshly ground pepper; 1/4 cup extra-virgin olive oil; 2 cups finely chopped red onion; 8 cloves garlic -- minced; 1 cup dry red wine; 3/4 cup balsamic vinegar; 2 cups beef stock; 1/3 cup brown sugar; 1 28- ounce can San Marzano tomatoes; 2 1/2 pounds red potatoes -- peeled and cut into uniform cubes; 3/4 cup heavy whipping cream; 3 tablespoons prepared horseradish -- more if desired; Kosher salt and freshly ground pepper -- to taste

A favorite of the Bonicelli family and Bonicelli Kitchen.

By Chef Laura Bonicelli

comfortfood

Prep Time

20 min

Cook Time

4 hr

Total Time

4 hr 20 min

Servings

6 servings

Ingredients

For the Beef

1 3 to 4 poundchuck roast (boneless)
Kosher salt and freshly ground pepper
1/4 cupextra-virgin olive oil
2 cupsfinely chopped red onion
8 clovesgarlic -- minced
1 cupdry red wine
3/4 cupbalsamic vinegar
2 cupsbeef stock
1/3 cupbrown sugar
1 28- ounce canSan Marzano tomatoes

For the Potatoes

2 1/2 poundsred potatoes -- peeled and cut into uniform cubes
3/4 cupheavy whipping cream
3 tablespoonsprepared horseradish -- more if desired
Kosher salt and freshly ground pepper -- to taste

Nutrition Facts

Per Serving (serves 6 servings)

Calories1048

Total Fat56g

Cholesterol249mg

Sodium643mg

Total Carbohydrates67g

Dietary Fiber7g

Sugars28g

Protein67g

* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.

Instructions

1
Season meat on all sides generously with salt and pepper.
2
Heat a high-sided heavy-bottomed Dutch oven or pot over medium-high heat. Add in the olive oil.
3
Add meat to the hot pot and brown on all sides, turning as necessary, about . Remove the beef to a plate and lower the heat to medium-low.
4
Add onion into the pan and sautÈ for until golden. Add garlic and sautÈ for . Return the beef and it's juices to the pan.
5
Add the wine, vinegar, stock, sugar, and tomatoes. Bring to a simmer and break the tomatoes up with a spoon.
6
Cover and simmer for 3 to , turning the roast every hour. The meat is done when it shreds easily with a fork.
7
Remove beef from the pot to a sheet pan and shred into chunks. Discard any fat or connective tissue. Return the beef to the pot. Serve the beef, and its juices over the mashed potatoes.
8
9
Cover potatoes by 4 inches with cold water in a pot and bring to a boil.
10
Reduce slightly, continuing to boil; boil for or until potatoes have no resistance when poked with a fork. Drain and return to the pot.
11
Mash potatoes with a masher, adding in the cream and horseradish during the mashing. We like the potatoes somewhat lumpy for this dish. Season with salt and pepper; adjust seasoning to taste and serve the potatoes with the beef.