Braised Beef Shoulder with Potato Puree and Sauteed Asparagus by @cedriklorenzen
8h
Medium
4 servings
🥩
Beef Shoulder (chuck)
🥔
450 g
Mashing Potatoes
🧈
120 g
Unsalted Butter
🥛
100 g
Double Cream
🥛
50 g
Milk
🧀
130 g
Manchego Cheese
Preparation Steps
Step 1/2
Peel, quarter potatoes. Boil in salted water until soft.
Step 2/2
Drain, sieve potatoes. Heat cream, milk, fold into mash with butter, cheese.
Composition
Ingredients
Types
Meat, Vegetables, Dairy
Ingredients
Beef shoulder (chuck), Mashing potatoes, Unsalted butter, Double cream, Milk, Manchego cheese
Allergens
Dairy
Dietetics
Dietary regimen
Gluten-Free
Calories
to inform
Macro nutrients
to inform
Nutritional Information
Minerals
to inform
Vitamins
to inform
Preparation
Time Information
Preparation
4 hours 0 minutes
Cooking
4 hours 0 minutes
Overall
8 hours 0 minutes
Difficulty
Level
Medium (2/4)
Steps
2 steps
Equipments
Utensils
pot, sieve, pan
Appliances
oven
Type
Type
Type Of Dish
Main Course
Occasions
Romantic Dinner
Origin
Source
Platform
Original Creator
@cedriklorenzen
Origin
Cuisine
European
Geographic
to inform
Various
Aspect
Texture
Creamy, Tender
Flavors
Savory, Rich
Other
Price
Medium
Recommended Preservation
fridge
Preservation Infos
room temperature : , fridge : 3-4 days (in an airtight container), freezer : up to 3 months (in a freezer-safe container)