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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Season the beef with salt and black pepper. Sear on all sides in a hot pan until browned. Remove from the pan.
Cook the onions and garlic in the same pan until softened and fragrant.
Deglaze the pan with red wine, add tomato purée, and cook for a few minutes until slightly thickened.
Add the beef back to the pot along with bone broth, beef stock cube, Worcestershire sauce, Dijon mustard, smoked paprika, thyme, and bay leaves. Cover with foil and a lid.
Cook in the oven at 140°C (fan) for 4 hours, turning the beef halfway through.
Shred the beef and cook on the stove until the sauce is reduced and thickened, about 15-20 minutes.
Peel and dice the potatoes. Boil until fork tender.
Use a potato ricer for extra smooth mash.
Add butter, single cream, egg yolk, Parmesan, and salt to the potatoes. Mix until creamy and smooth.
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For a richer flavor, use a good quality red wine.
Using a potato ricer ensures a smoother mash.
Can I use a different cut of beef?
Yes, you can use other cuts like chuck roast, but cooking times may vary.
What can I substitute for red wine?
You can use beef broth or grape juice as a non-alcoholic substitute.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days.
Can I make the mash without a potato ricer?
Yes, you can mash the potatoes with a fork or potato masher, but the texture may be less smooth.
Is there a vegetarian option for this dish?
You can substitute the beef with mushrooms and use vegetable stock instead.
