Braised Beef with Black Truffle Mashed Potatoes

Serves 4

For the braised beef:

• 2.2 lbs beef (shoulder cut) (1 kg)
• 2 onions
• 2 carrots
• 2 celery stalks
• 2 garlic cloves
• 2 cups red wine, such as Chianti (500 ml)
• 2 cups beef broth (or water) (500 ml)
• 3 sprigs rosemary
• Olive oil, as needed
• Salt and pepper, to taste

For the black truffle mashed potatoes:

• 1.75 lbs yellow potatoes (800 g)
• cup milk (100 ml)
• 3.5 tbsp butter (50 g)
• 1 oz fresh black truffle (30 g)
• Salt and pepper, to taste

• Clean the beef, removing the outer membrane, and cut it into 1.5-2 inch (4-5 cm) cubes.
• Heat a drizzle of olive oil in a large pot and brown the beef on all sides. Remove the meat and set aside.
• In the same pot, add the sliced onions, diced carrots, and celery. Sauté for 5-7 minutes until the vegetables are soft. Add the crushed garlic cloves, rosemary, and cook for another 2 minutes.
• Return the beef to the pot, pour in the red wine, and let the alcohol evaporate. Add the beef broth, season with salt and pepper, and cover. Simmer on low heat for 2.5 to 3 hours, until the meat is tender. If the sauce is too thin at the end, remove the meat and reduce the sauce, then return the meat and serve. Be careful not to over-salt during cooking.

For the mashed potatoes:

• Boil the potatoes in salted water until tender. Drain and let cool slightly.
• Mash the potatoes in a large pot. Add the butter, milk, salt, pepper, and finely grated black truffle. Stir until smooth and creamy.
• Serve the braised beef over a bed of black truffle mashed potatoes. Garnish with truffle slices, if desired.

Enjoy!