Braised Beef Ragout with Mashed Potatoes Recipe

PREPARATION 

1. Sear seasoned beef until deeply caramelized; reserve.
2. Sweat vegetables, add garlic and herbs, then cook tomato paste until dark red.
3. Deglaze with red wine and reduce by half. Add beef, tomatoes, demi-glace and bay leaves.
4. Cover and braise 3-3.5 hours at low heat until fork tender. Reduce to ragout consistency and season.
5. Simmer demi-glace, roasted peppers and smoked paprika for 10 minutes. Add cream and season.
6. Mash heated sous vide potatoes with warm cream, butter and fresh herbs. Season to taste.
7. For service: 2.5 oz. mashed potatoes, 2 oz. beef ragout and 1 oz. smoky pepper sauce. Garnish with chives.

By US Foods® Culinary Team 

Yield: 300 tasting portions