Beef with garlic butter and creamy mashed potatoes

 

Of course! Here is a recipe for perfect beef chops with garlic butter and creamy mashed potatoes. This dish is a real comfort food bomb.

Beef chops with garlic butter and creamy mashed potatoes

This recipe combines perfectly tender and juicy beef in a rich sauce with fluffy and extremely creamy mashed potatoes. The garlic butter will give the final dish an amazing taste and aroma.

Ingredients

For the beef pieces:

· 800 g beef (shoulder, flank or peeled tip) cut into larger cubes (3-4 cm)
· 1 large onion, finely chopped
· 2 cloves garlic, mashed or finely chopped
· 2 tablespoons plain flour
· 2 tablespoons tomato puree
· 2 tablespoons tomato puree · 500 ml homemade beef stock,
optional 500 ml (0 ml) - adds depth)
· 2 tablespoons oil
· 1 teaspoon crushed cumin
· 2 bay leaves
· Salt and freshly ground black pepper

For the creamy mashed potatoes:

· 1 kg floury potatoes (e.g. Ditta, Laura)
· 100 ml warm whipping cream (33%)
· 100 ml warm milk
· 80 g butter (room temperature)
· Freshly grated nutmeg
· Salt

For the garlic butter:

Please continue reading (>)

For the garlic butter:

· 50 g butter (room temperature)
· 1-2 cloves garlic, finely grated or mashed
· 1 tablespoon fresh chopped herbs (e.g. parsley, chives)

Preparation process

Preparing the beef piece
· Salt and pepper the meat on all sides. Heat the oil in a heavy-bottomed pot or casserole. Fry the meat in batches over high heat until golden brown on all sides. Be careful not to add all the meat at once, otherwise it will steam and not brown. Remove the fried meat and set aside.
· In the same pot, fry the onion in the remaining fat until soft and golden. Add the garlic and fry briefly until fragrant.
· Sprinkle in the flour and stir for about a minute until you start to smell the nuts.
· Add the red wine (if using) and scrape up any brown bits from the bottom of the pot with a knife or wooden spoon. Let the wine simmer for a while.
· Return the meat and its juices back to the pot. Add the tomato puree, cumin, bay leaves and pour in the beef stock. The stock should almost cover the meat.
· Bring to the boil, then reduce the heat to low, cover and simmer for 1.5 – 2 hours, or until the meat is completely tender and falling apart. Stir occasionally and if there is enough liquid, add a little hot water if necessary.

Preparing the creamy mashed potatoes
· Peel the potatoes and cut them into equal-sized cubes. Place them in a pot with cold water with about 1 teaspoon of salt.
· Bring to the boil and cook for 15-20 minutes until the potatoes are completely soft (they should fall apart when pierced with a knife).
· Drain the water and leave the potatoes in the pot for about a minute over the residual heat to dry.
· Prepare the warm milk and cream. Press the potatoes through a fine sieve or mash them with a special potato press (using a blender is recommended, the mash would become sticky).
· Stir the butter into the mashed potatoes and gradually add the warm cream with milk. Whisk until the mash is smooth and creamy.
· Taste and season with salt and grated nutmeg.

Preparing the garlic meat
· In a bowl, mix the softened butter, grated garlic and chopped herbs. Mix well with a fork until smooth.

Finishing and serving
· When the beef pieces are tender, remove the bay leaves from the sauce. You can leave the sauce as is, or if it is too thin, thicken it slightly: mix a teaspoon of flour with two tablespoons of cold water, pour into the sauce and cook for 2 minutes, stirring constantly, until it thickens.
· Layer a mound of creamy mashed potatoes on a plate or deep dish, add the beef pieces with the rich sauce next to them and place a teaspoon of garlic butter on top of each portion.
· The garlic butter will start to melt beautifully and soak into the meat and the mash.

Tips for perfection

· Meaty base: Do not skimp on time when browning the meat. Good browning is the basis of great flavor.
· Braising: Always braise meat over a very low heat so that the juices only bubble slightly. The meat will remain juicy.
· Mash on top: For extra smooth mash, add 2-3 cloves of garlic (peeled but whole) to the potatoes while cooking. After cooking, mash them together with the potatoes.
· Variation: Instead of garlic meat, you can sprinkle the dish with fresh herbs.

Enjoy! This recipe is worth every minute spent in the kitchen