Juniper beef chunks on black garlic mashed potatoes
Ingredients for 4 people – Recipe by Marta Cerbino
Method
Brown the morsels in extra virgin olive oil and remove from the pan.
Add the chopped vegetables and herbs and leave to simmer.
Add the tomato paste and leave the sauce to flavour, then reinsert the morsels, add the wine and broth and finish cooking over a low heat.
In the meantime, cook the peeled and diced potatoes in milk together with the black garlic.
Once cooked, drain and blend everything with the yogurt and plenty of extra virgin olive oil.
Serve by placing the morsels on the puree.
Ingredients for the morsels:
- 1 kg beef stew
- 1 carrot
- 1 celery stick
- 1 copper onion
- 2 bay leaves
- 10 juniper berries
- 1 bottle of red wine
- 1 tablespoon tomato paste
- 1 l meat broth
- extra virgin olive oil to taste
- Salt to taste.
- black pepper to taste
Ingredients for the puree:
- 4 medium potatoes
- 1 l of milk
- 125 g natural yogurt
- 5 large cloves of black garlic
- 1 kg beef stew
- 1 carrot
- 1 celery stick
- 1 copper onion
- 2 bay leaves
- 10 juniper berries
- 1 bottle of red wine
- 1 tablespoon tomato paste
- 1 l meat broth
- extra virgin olive oil to taste
- Salt to taste.
- black pepper to taste
Ingredients for the puree:
- 4 medium potatoes
- 1 l of milk
- 125 g natural yogurt
- 5 large cloves of black garlic
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