Braised beef with chargrilled potato salad

Created by Curtis Stone, this succulent braised beef with chargrilled potato salad is an absolute delight.

Recipe «Braised beef with chargrilled potato salad» presented in category Recipes / Salads, to prepare this dish you will need no more 2:30 minutes. To make this dish at home by prescription from the author Gomer would need: 500g Coles gravy beef, cut into 3cm cubes, 1 tbsp olive oil, 1 medium brown onion, cut into large dice, 1/4 punnet fresh thyme sprigs, 2 cloves garlic, crushed , 1 tbsp Coles brand Italian red wine vinegar, 1 cup Campbell's real beef stock, 2 cups water , 480g brushed potatoes, washed, 1/2 small shallot, finely chopped, 4 tbsp extra virgin olive oil, 40g loose rocket, 1 medium carrot, peeled, shaved into ribbons with vegetable peeler, 1/2 small red onion, thinly sliced.

Ingredients:

• 500g Coles gravy beef, cut into 3cm cubes 
• 1 tbsp olive oil 
• 1 medium brown onion, cut into large dice 
• 1/4 punnet fresh thyme sprigs 
• 2 cloves garlic, crushed 
• 1 tbsp Coles brand Italian red wine vinegar 
• 1 cup Campbell's real beef stock 
• 2 cups water 
• 480g brushed potatoes, washed 
• 1/2 small shallot, finely chopped 
• 4 tbsp extra virgin olive oil 
• 40g loose rocket 
• 1 medium carrot, peeled, shaved into ribbons with vegetable peeler 
• 1/2 small red onion, thinly sliced 

Instructions

1. Position an oven rack in the centre of the oven and preheat the oven to 175°C or 155°C fan.
2. Season the beef with salt and pepper. Heat a heavy medium casserole pan over medium-high heat. Add the oil, then the beef and cook, turning as needed, for about 10 mins, or until the beef is brown on all sides.
3. Add the onion, thyme, and garlic and cook, stirring to scrape up the brown bits on the base of the pan, for about 2 mins, or until the onion is translucent. Reduce heat to medium, add the vinegar and then the stock, stirring to scrape up any remaining brown bits. Add the water to just cover the beef. Cover the pan and transfer it to the oven. Braise for about 2 hrs, or until the beef is just tender.
4. Remove the pan from the oven and place it over medium-low heat on the stove. Simmer gently, uncovered, for about 15 mins, or until the sauce has reduced to about one-quarter of its original volume. Remove the thyme stems. Season to taste with salt and pepper.
5. Meanwhile, to make the potato salad, place potatoes in a medium saucepan and add enough water to cover. Add salt, and bring the water to the boil over medium-high heat. Reduce the heat to medium-low and simmer for about 5-7 mins, or until a knife inserted into a potato slides in easily but still has some resistance in the centre. Drain, then place the potatoes on a plate for 10 mins, or until cool enough to handle.
6. While potatoes are cooling, in a medium bowl, whisk the shallot and vinegar to blend. Slowly add 3 tablespoons of the oil whilst whisking to blend. Season to taste with salt and pepper.
7. Preheat a chargrill pan over medium-low heat or an outdoor barbecue to medium. Quarter the potatoes, then place in a large bowl and toss to coat with remaining 1 tablespoon of oil. Season with salt and pepper. Cook potatoes on grill, turning as needed, until lightly charred and tender, about 10 mins. Transfer to a large bowl.
8. To serve, toss the potatoes, rocket, carrot, and onion with enough vinaigrette to coat. Season with salt and pepper. Spoon the beef onto 4 plates, then mound the potato salad alongside and serve.