Slow Roasted Sliced Beef With Creamy Mashed Potatoes

A mouthwatering reminder: Beefiness takes on a new dimension of taste and lusciousness when it's braised in beef stock, as in this dish of slow-roasted boneless chuck. This is i of the most archetype and rewarding uses of stock, and the dish's braising liquid is and then made into a sauce, further enhancing the rich beefiness flavor.

A ``cooking class'' characteristic in Cooking Lite'southward April issue includes the recipe and reassuring answers for 2 quibbles cooks may take: Stock is easy to prepare, although y'all must allow for it to sit in the pot and cook for hours. Moreover, this good, robust dish of beef and potatoes is depression in fat, with fewer than 10 grams of fatty per serving.

Wearisome-Roasted Beef With Flossy Mashed Potatoes

For the beefiness:

6 cups of Beef Stock (recipe follows)

two cups h2o

1 pound boneless chuck roast, trimmed and cut against the grain into 4 slices

2 teaspoons chopped fresh thyme

ane/4 teaspoon table salt

1/8 teaspoon freshly ground black pepper

For the potatoes:

1 1/ii pounds baking potatoes, peeled and cut into ¶-inch pieces

ane/2 loving cup 2 percent reduced-fat milk

ane tablespoon butter, softened

i/ii teaspoon salt

1/4 teaspoon freshly ground blackness pepper

Preheat oven to 400 F.

To prepare beef, combine beef stock and water in a saucepan; bring to a simmer. Identify beef in a xiii-by-9-inch baking dish; pour stock mixture over beef. Broil at 400 F for 2 hours or until beef is tender.

Remove beef from the cooking liquid; embrace and keep warm. Strain cooking liquid through a sieve over a basin. Identify a zip-superlative bag inside a 2-cup drinking glass mensurate. Pour liquid into bag; let stand 10 minutes (fat will rise to the peak). Seal bag; carefully snip off 1 corner of bag. Drain liquid into a bucket, stopping earlier the fatty layer reaches the opening; discard fatty. Bring liquid to a boil; reduce to a simmer. Cook 20 minutes or until reduced to 1 cup. Remove from heat; stir in ane teaspoon thyme, i/four teaspoon table salt, and i/8 teaspoon pepper.

To prepare potatoes, identify potatoes in a bucket; cover with water. Bring to a boil. Reduce hat, and cook 12 minutes or until very tender. Drain. Render potatoes to pan. Add milk, butter, 1/2 teaspoon salt and i/4 teaspoon pepper; brew with a potato masher to desired consistency. Cook for 2 minutes or until thoroughly heated. Serve with beefiness. Serve sauce over beefiness; garnish with remaining one teaspoon thyme.

Makes 4 servings (serving size: about iii ounces beefiness, 3/iv loving cup potatoes, i/4 cup sauce and 1/4 teaspoon thyme).

Diet information per serving: 341 cal., 8.ix m total fat (3.eight saturated), 25.2 g pro., 39.6 g carbo., 2.viii g fiber, 73 mg chol., 538 mg sodium.

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Roasting the bones lends this stock hearty flavour; the tomato paste gives it nice color. Apply it to make quick, light, deeply flavored pan sauces for meat.

Beef Stock

3 1/2 pounds meaty beefiness bones (such as oxtail)

3 cups coarsely chopped celery

1 ane/two cups chopped carrot (about 3/4 pound)

2 tablespoons tomato paste

3 medium onions, peeled and halved (well-nigh one 1/2 pounds)

5 quarts water

Preheat oven to 400 F.

Arrange bones in an even layer in a shallow roasting pan. Bake at 400 F for 45 minutes or until browned. Transfer bones to an 8-quart stockpot. Add celery, carrot, tomato paste and onions to pot; stir well to combine. Pour h2o over mixture; bring mixture to a simmer. Reduce oestrus, and simmer 5 hours, skimming surface occasionally.

Strain stock through a sieve into a large bowl; discard solids. Cool stock to room temperature. Embrace and chill stock 8 to 24 hours. Skim solidified fat from surface and discard it.

Refrigerate remaining stock in an airtight container for up to i week, or freeze for upwardly to 3 months.

Makes ten cups.

Nutrition data per cup: 8 cal., 0.iii g total fat (0.one g saturated), 0.vii g pro., 0.7 grand carbo., 0.1 yard fiber, 2 mg chol., 9 mg sodium.

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Source: https://www.gainesville.com/news/20050419/low-fat-cooking-slow-roasted-beef-with-creamy-mashed-potatoes

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