Braised beef shoulder with sweet potato puree Recipe
Recipe Ingredients for Braised beef shoulder with sweet potato puree
| Amount | Ingredient |
|---|---|
| 1 kg | Beef shoulder |
| 20 ml | Sunflower oil |
| 200 ml | light beer |
| 200 grams | Pearl onions |
| 80 grams | peeled chestnuts (precooked) |
| 1 1 / 2 bunch | Chives |
| 100 grams | Butter |
| some | Salt and pepper |
| 400 grams | orange sweet potatoes |
| 40 g | Butter |
| some | Nutmeg, salt and pepper |
Braised beef shoulder with sweet potato puree Recipe Directions
Preheat oven to 180 ° C. The shoulder piece with salt and pepper, sear in a heavy casserole in the oven on all sides. Pour half the liquid, cover and braise in the oven a total of 1 ½ -2 hours.
It gradually add the remaining beer and the meat every now and then. The meat is ready when a needle rolls easily pierce one-way and remove leaves.
Peel the onions, and type in about 45 minutes together with the chestnuts to the beef shoulder. Peel the sweet potatoes for the mashed potatoes and cut into large pieces in a pot of salted water until soft.
Drain the sweet potatoes, puree in blender with butter and season with fine salt, pepper and nutmeg. Chives Wash, shake dry and chop finely.
Put the roast on a plate, pour the sauce from the casserole into a saucepan. Cold butter into small pieces in the sauce, stir, add the chives and season to taste. Cut the meat into slices and serve with chive sauce and sweet potato puree.
