SHREDDED BEEF WITH CARAMELIZED ONION MASHED POTATOES

By RoketJSquerl

It really doesn’t get much better than a piece of meat that’s been slow cooking for hours. Whoever said that roast beef was bad either ate some that wasn’t cooked right or is an complete idiot.

Ingredients

• 2 lbs beef shoulder
• salt and pepper
• 1 yellow onion, sliced
• 3 tbls worcestershire
• 3 tbls balsamic vinegar
• 2 tbls olive oil, plus more for searing/sauteeing
• 3 cloves garlic, sliced
• fresh oregano
• fresh thyme
• 1 bay leaf

Preparation

Step 1

Preheat oven to 350F.

Heat a dutch oven over high heat. Add a little olive oil and let heat. Season meat liberally with salt and pepper and sear until golden brown on all sides.

Once seared, remove meat and begin sauteeing onions until translucent. Once onions are done, return the meat and add garlic and herbs. Mix together the worcestershire, olive oil, and balsamic vinegar and pour over.

Place in oven for about 1 hour, then turn down the heat to 300F and place back in for another 3 hours.

Take out of oven and let rest about 30 minutes before shredding with a fork.

Caramelized Onion Mashed Potatoes

2 lbs golden potatoes, cubed

1 yellow onion, sliced

olive oil

1-1/2 cups heavy cream

2-6 tbls butter

3 tbls fresh parsley, chopped

salt and pepper to taste

Directions

In a large saute pan, heat olive oil over medium high heat. Add in onions and let cook until deeply caramelized, about 40-50 minutes.

Place potatoes in a large pot and cover with water, let cook until fork tender.

Using a ricer or potato masher mash the potatoes until soft. Heat the milk, butter and parsley until scalded.

Place all of the onions and about half of the milk mixture into a blender and puree until smooth. Pour into the mashed potatoes along with the rest of the milk/butter and stir to combine.

Serve potatoes with the beef, sprinkle with extra chopped parsley for garnish.