Braised Beef Shoulder and Parsnip Puree

Gabe Garcia is joined by Kolev Klein, famous for his time on Skill'it (and for his unbelievable Fried Chicken). Together, they show you a classical technique that turns tougher cuts of meat into soft, melt-in-your-mouth dishes. 

Kolev helps Gabe create a parsnip puree and a horseradish cream as well!

Get the recipe:

French Braise
 4 pounds beef shoulder, cut into 2-inch cubes
 5 slices lamb bacon
 flour, for dusting
 3 cloves garlic, cut in slivers
 4 medium carrots, cut into large pieces
 5 stalks celery, cut into large pieces
 1 large onion, cut into large pieces
 1 and 1/2 tablespoons Tuscanini Tomato Paste
 1 bottle of Alfasi Cabernet Sauvignon or other good dry red wine
 2 sprigs rosemary
 3 sprigs thyme
 1 tablespoon salt, plus additional to taste
 pepper, to taste

Get the full recipe here


For more with Chef Gabe, watch Under the Hood!

Find more of Kolev's recipes here!


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