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Slow Braised Beef & Cauliflower Puree

Recipe by Cindy Pawlcyn

5 SERVINGS

Slow Braised Beef
4 pounds flat iron steak or chuck roast
¼ cup extra virgin olive oil
1 garlic head, cut in half
1 yellow onion, sliced
1 cup Pedro Zimenez sherry
1 cup red wine
4 cups veal stock
2 bay leaves
3-4 sprigs thyme
Salt & pepper
3 carrots, peeled and roll cut
1 tablespoon parsley, minced

1. Preheat oven to 350°.
2. Slice trimmed flat irons crosswise into steaks about an inch thick. Season meat with salt and pepper. In a large,

non-reactive roasting pan, sear meat in olive oil on all sides until nicely caramelized. Reduce heat, add onions and
cook until the onions are golden. Add the wine and sherry, and deglaze the pan.
3. Add the bay leaf thyme and garlic. Add enough veal stock to almost cover the meat. Cover the pan and place into
350° oven. Check the meat in 1 hour for tenderness. It will take 1½-2 hours to finish. Uncover the pan for the
last 15 minutes.
4. When the meat is tender, strain some of the liquid into a saucepan and blanch the carrots. Once the carrots are
tender, add them back to the roasting pan to keep warm.

Cauliflower Puree
1 cauliflower, head cut into florets
½-¾ cup cream
1-2 tablespoons butter
Salt and pepper to taste

1. Place all the ingredients into a saucepan, cover and cook over low heat for 30-40 minutes or until the cauliflower
is very tender. Transfer to a blender and process until smooth. Adjust seasoning with salt and pepper. Keep
warm.

2. To serve, on heated plates, spoon the cauliflower puree on one side of the plate. Portion the meat, carrots and
sauce on the other side. Sprinkle minced parsley over the meat.

WINE Enjoy with Lang & Reed 214 Cabernet Franc.
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