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 for Classical French Braise and Parsnip Puree

For more with Chef Gabe, watch Under the Hood!

Find more of Kolev’s recipes!

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