Taters And Beef

I absolutely love those meals that can cook for hours, so I can get other things done around the house. I am also a sucker for some mashed potatoes. Tonight's dinner, was the perfect combination of both.

I took some cubed beef rib meat, and turned it into a comforting dish. I chopped up half a red onion, and sautéd it in a drizzle of veggie oil. I tossed the 1lb cubed beef with salt, pepper, and a Tbsp of beef flavored Better Than Bouillon. Once the onions were translucent I added the meat to the pan. I do this first, because I want the meat to get a brown crust on them. Then, I add 1 tsp of thyme, 1 tsp of rosemary, a drizzle of white wine vinegar, and a slice of dehydrated orange. I allow this to reduce for 30 minutes before I add 4 cups of water, and let simmer for at least an hour and a half ( the longer the better).

When it is about an hour from dinner time, I preheat the oven to 400 degrees, and I wash my potatoes. The amount varies depending on how many people are eating. I put the potatoes in the oven and let them cook for an hour. I usually peel, and boil my potatoes for mashed potatoes, but for this dish I wanted the crunch the skin gets when cooked in the oven.

When it's time to serve, I add the potatoes to my stand mixer, and allow the mixer to crush the potatoes. I add a stick of butter, salt, pepper, and milk until I get the consistency I want. I thicken the broth the meat made, and serve. The meat melts in your mouth, and the flavor is deliciously comforting.