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Ингредиенты
- 12 ounce fully-cooked chuck roast cut into 1" squares
- 3 ounce carrots roasted
- 2 1/2 ounce turnips roasted
- 2 1/2 ounce sweet potatoes roasted
- 5 ounce onion roasted
- 6 ounce herb gravy (see below)
- 4 ounce beef stock/beef au jus
- 2 1/2 ounce extra virgin olive oil
- 1 ounce garlic minced
- 3/4 ounce shallot minced
- 1/2 ounce fresh herbs minced (thyme, rosemary, oregano)
- 1 c. beef stock/beef au jus
- 1 1/2 c. beef gravy
Инструкции
- For Roast: Roast the vegetables ahead using extra virgin olive oil, salt, pepper and a small amount of fresh herbs till tender. Place the cubed roast into a heated skillet and add in the carrot, turnip, sweet potato and onion. Add in the herb gravy and the au jus, cover and simmer for 5 min.
- Scoop the mashed potato into the center of a dish. Place the meat and vegetables around the mashed potato and top with the sauce. Garnish with a rosemary sprig and serve with buttermilk biscuits.
- For Herb Gravy: Place the extra virgin olive oil in a sauce pot and heat. Add in the garlic, shallots and fresh herbs. Simmer till the garlic turns to a golden. Add in the beef stock and beef gravy and simmer for 5 min.
- This recipe yields 1 serving.
