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Braised Beef Ragout with Mashed Potatoes

Braised Beef Ragout with Mashed Potatoes

Ingredients

  • 2 lb.
    Butter
  • 50 lb.
    Sous Vide Petite Yellow Potatoes
  • 3 qt.
    Heavy Cream
  • 4 T
    Smoked Paprika
  • 5 bags
    Chef’s Line® Beef Demi-Glace
  • 1 case
    Roseli® Fire-Roasted Red Peppers, pureed
  • 3-4 gal.
    Chef’s Line Demi-Glace, slightly diluted
  • 4 #10 cans
    Crushed Tomatoes
  • 1.5 L
    Dry Red Wine
  • 24 oz.
    Tomato Paste
  • 1.5 c
    Garlic
  • 4 lb.
    Celery
  • 4 lb.
    Carrots
  • 6 lb.
    Onions
  • 35 lb.
    Stock Yards® Halal Beef, diced
  • -
    Chives, Parsley and Tarragon
  • -
    Thyme, Rosemary and Bay Leaves
  • -
    Salt and Pepper

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 for 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