Braised Beef and Oka Cheese Sheperd’s Pie
Braised Beef and Oka Cheese Sheperd’s Pie
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  • 1 boneless beef blade roast, about 2 1/2 lb (1.2 kg)
  • 2 tbsp (30 ml) olive oil
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 1 cup (250 ml) red wine
  • 2 cups (500 ml) chicken broth
  • Salt and pepper
  • Preparation
  • In a large pot over medium-high heat, brown the beef on all sides in the oil. Season with salt and pepper. Transfer to a plate.
  • In the same pot over medium heat, brown the onion and garlic. Deglaze with the wine. Add the broth and return the meat to the pot. Bring to a boil. Cover and cook over medium-low heat for about 2 hours. Remove the cover and cook for about 30 minutes or until the meat is fork tender and the sauce has reduced by half.
  • With the rack in the middle position, preheat the oven to 350 °F (180 °C).
  • Drain the meat and place on a work surface. Pour the cooking juices into a 11 x 8-inch (28 x 23 cm) baking dish. Shred the meat while removing most of the fat. Spread the meat into the baking dish and toss with the cooking juices. Set aside.
  • Description
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