Holiday braised beef with citrus gremolata and mascarpone mashed potatoes

By Vanessa Gianfrancesco
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Say hello to your next holiday dinner party recipe for cold wintery weather—tender braised beef topped with a fresh citrus gremolata, a bold and bright Italian condiment that will liven up your meals. Served with thiis updated version of the classic mashed potato is made with mascarpone cheese, chicken stock and milk, to make them even creamier! Bring the bright flavours to your holiday gathering this year with this potluck-style dish. 

SERVES
4
 TO
6

Ingredients

Braised Beef

  • 1 boneless beef blade roast (1-1.5kg)
  • Salt and pepper, to season
  • 3-4 tablespoons vegetable oil
  • 1 large onion, finely chopped
  • 3 large carrots, diced
  • 2 celery sprigs, finely chopped
  • 4 cloves of garlic, thinly sliced
  • 2 tablespoon tomato paste
  • 2 cups good quality red wine
  • 1L beef stock (or enough to cover the beef)
  • 1 bay leaf
  • 1 sprig of fresh rosemary

Citrus gremolata

  • 1 cup Panko bread crumbs
  • Zest of 1 lemon
  • Zest of 1 orange
  • 1/4 cup parsley, finely chopped
  • 1/4 cup Parmigiano Reggiano
  • 1 tablespoon olive oil
  • Salt and pepper, to taste

Mascarpone Mashed Potatoes

  • 12 large Yukon gold potatoes
  • 2 litres chicken stock
  • 2 cups milk
  • 1/4 cup butter, cubed
  • 1 teaspoon garlic powder
  • 1 cup mascarpone cheese
  • 1/4 cup fresh chives, finely chopped

Directions

For the Beef

  1. Season all sides of the beef with salt and pepper. 
  2. In a large ovenproof skillet (preferably cast iron) preheat the vegetable oil. 
  3. Sear the beef for two to three minutes per side or until a golden-brown crust forms on the meat. Remove from the pan and set aside. 
  4. In the same skillet, add in the onions, carrots, celery, garlic and tomato paste. Cook on low heat until the vegetables soften. 
  5. Place the beef back in the pan and deglaze with the red wine, making sure to scrape up all the bits on the bottom of the pan with a wooden spoon. Cook for an additional two minutes until the wine has reduced to about half.
  6. Add in the beef stock, bay leaf and rosemary and bring to a simmer. Cover with a lid or aluminum foil. Place the covered skillet in a preheated 325°F oven for two to two and a half, or until the beef easily shreds with a fork.
  7. Remove from the oven, shred the beef and let it sit in the cooking liquid. (If the liquid in the pan is not thick enough, reduce it by placing it on the stovetop on high heat until it reaches the desired consistency.)

For the Gremolata

  1. On a parchment-lined baking sheet, add the panko, lemon and orange zest, parsley, and Parmigiano Reggiano. 
  2. Drizzle with olive oil, season with salt and pepper and place in the same oven as the beef. 
  3. Cook for about 10-12 minutes, or until golden, and remove from the oven. Set aside to cool.

For the Potatoes 

  1. Fill a medium-sized pot with chicken stock. 
  2. Peel and cube the potatoes, place them into the stock. 
  3. Turn on the heat to high. Bring everything to a boil and cook until the potatoes are fork-tender. Strain the potatoes and transfer them into a bowl.
  4. Mash the potatoes then add the milk, butter, garlic powder and mascarpone cheese and combine ingredients.
  5. Taste and season with salt and pepper. 

To Serve 

  1. Add beef on top of the potatoes and serve citrus gremolata over top. Enjoy!

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