Beef chuck with apple puree recipe
Ingredients (4 people)
For the meat:
- 1 kg of beef chuck
- 1 onion
- 1 leek
- 1 carrot
- 200 g of mushrooms
- 2 tbsp of tomato paste
- 2 cloves of garlic
- Salt and pepper
- Extra virgin olive oil
- 1 glass of white wine
For the apple puree:
- 2 apples (more or less 450 g)
- 30 g of butter
- 40 g of sugar
For the side dish:
- ½ kg of small potatoes
First of all, remove the fat from the beef chuck and wash it. Dry the meat using kitchen towels. Then, sear the beef in a pressure cooker with some olive oil. Set aside.
In a kitchen mortar, crush the garlic with salt, pepper and parsley.
Next, cut the onion into julienne strips, the leek in half-moon shape and slice the carrots. Then, cook the vegetables in the pressure cooker over a medium heat. Add the garlic and parsley mixture and, after that, the tomato paste. Following that, pour the white wine and allow the alcohol to evaporate. Then, add the meat. Close the pressure cooker and cook everything over a medium heat for 15-20 minutes depending on the size of the beef chuck. Once the meat is done, remove the beef from the cooker and grind the sauce with a hand blender.
Meanwhile, wash the potatoes, cut them into wedges and add salt, pepper, aromatic herbs and spices (oregano, sweet paprika, hot paprika, turmeric, cumin, garlic and onion powder), bake in an oven at 200ºC for 50 minutes or until browned and crunchy.
Peel the apples, cut them and place them in a pot along with some butter and sugar. Let it cook for 15 minutes, until they are well done. Crush them and set aside.
Then, cut the beef chuck and place it in an oven dish, cover it with the sauce and bake it for 10 minutes. Let it rest for 5-10 more minutes.
Lastly, chop the mushrooms, sauté them in a frying pan with a bit olive oil, salt and pepper.
Place the beef chuck in the middle of the plate and pour the sauce over it. Then, put the mushrooms and the apple puree on the plate, one on each side.