Hachis Parmentier
Hachis Parmentier
Ingredients
For the Beef Base
- 1 pound beef joint, 1 to 1.2 kg, cut into large chunks
- 1/2 teaspoon salt, as needed
- 1/2 teaspoon pepper, as needed
- 2 onions, chopped
- 3 celery sticks, chopped
- 2 carrots, chopped
- 6 garlic cloves, loosely chopped
- 1 1/2 tablespoons tomato puree
- 1 3/4 cups red wine
- 2 tablespoons fresh thyme
- 2 bay leaves
- 3 cups beef stock
- 2/3 cup water
For the Mashed Potato Topping
- 2 1/2 pounds whole potatoes, 1.2 kg, baked with skin on
- 7 tablespoons butter
- 1/2 cup milk
- 1/2 cup Parmesan cheese, grated
- 1/2 teaspoon pepper
Instructions
- 1
Preheat oven to 325°F (160°C). Start by preparing the beef joint. Remove any large fat cap from the beef and cut the beef into large, roughly 2-inch chunks. Season the beef chunks lightly with salt and pepper.
⏱️ 5 min•🌡️ 325
- 2
In a large, oven-safe pot or Dutch oven, render the removed fat cap over medium heat until golden brown and crispy. Remove the rendered fat cap and discard.
⏱️ 5 min
- 3
Add the seasoned beef chunks to the hot pot and pan-fry until deep brown on all sides. This will take about 8-10 minutes. Work in batches if necessary to avoid overcrowding the pot. Remove the browned beef and set aside.
⏱️ 10 min
- 4
In the same pot, add the chopped onions, celery, and carrots. Sauté over medium heat for about 5 minutes, scraping up any browned bits from the bottom of the pot, until the vegetables begin to soften and brown slightly.
⏱️ 5 min
- 5
Add the loosely chopped garlic cloves to the pot and cook for another minute until fragrant.
⏱️ 1 min
- 6
Stir in the tomato puree and cook for 1 minute, allowing it to deepen in color.
⏱️ 1 min
- 7
Pour in the red wine, scraping the bottom of the pot to deglaze. Bring to a simmer and cook, stirring occasionally, until the liquid has reduced by half, approximately 4-5 minutes.
⏱️ 5 min
- 8
Return the browned beef to the pot. Add the fresh thyme, bay leaves, beef stock, and water. Bring the mixture to a gentle simmer.
⏱️ 5 min
- 9
Cover the pot tightly with a lid and transfer it to the preheated oven. Braise for 3 to 3 1/2 hours, or until the beef is fork-tender and easily shreds.
⏱️ 210 min•🌡️ 325
- 10
While the beef is braising, prepare the mashed potato topping. Bake the whole potatoes with their skin on until very tender. This can be done in the oven alongside the beef for convenience, or in a microwave. Once cooked, peel the potatoes while still warm.
⏱️ 60 min
- 11
Mash the peeled potatoes thoroughly. Add the butter, milk, and pepper. Mix until smooth and creamy. Stir in the grated Parmesan cheese.
⏱️ 10 min
- 12
Once the beef is tender, remove the pot from the oven. Carefully remove the beef chunks from the braising liquid and place them in a large bowl. Shred the beef using two forks.
⏱️ 5 min
- 13
Strain the braising liquid through a fine-mesh sieve into a separate bowl, pressing on the solids to extract as much liquid as possible. Discard the solids (vegetables, thyme stems, bay leaves).
⏱️ 5 min
- 14
Return the strained braising liquid to the pot and bring it to a simmer over medium-high heat. Reduce the liquid until it thickens slightly to a gravy-like consistency, about 5-10 minutes.
⏱️ 10 min
- 15
Add the shredded beef back into the thickened gravy and mix well to combine. Taste and adjust seasoning if necessary.
⏱️ 2 min
- 16
Preheat your oven to 375°F (190°C). Transfer the beef mixture to an oven-safe baking dish (approximately 9x13 inches).
⏱️ 2 min•🌡️ 375
- 17
Evenly spread the mashed potato topping over the beef mixture. You can create decorative swirls with a fork if desired.
⏱️ 3 min
- 18
Bake for 25-30 minutes, or until the mashed potato topping is golden brown and the filling is bubbling.
⏱️ 30 min•🌡️ 375
- 19
Remove from the oven and let rest for 5-10 minutes before serving.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Hachis Parmentier
For the Beef Base
- 1 pound beef joint, 1 to 1.2 kg, cut into large chunks
- 1/2 teaspoon salt, as needed
- 1/2 teaspoon pepper, as needed
- 2 onions, chopped
- 3 celery sticks, chopped
- 2 carrots, chopped
- 6 garlic cloves, loosely chopped
- 1 1/2 tablespoons tomato puree
- 1 3/4 cups red wine
- 2 tablespoons fresh thyme
- 2 bay leaves
- 3 cups beef stock
- 2/3 cup water
For the Mashed Potato Topping
- 2 1/2 pounds whole potatoes, 1.2 kg, baked with skin on
- 7 tablespoons butter
- 1/2 cup milk
- 1/2 cup Parmesan cheese, grated
- 1/2 teaspoon pepper
Instructions
- 1
Preheat oven to 325°F (160°C). Start by preparing the beef joint. Remove any large fat cap from the beef and cut the beef into large, roughly 2-inch chunks. Season the beef chunks lightly with salt and pepper.
⏱️ 5 min•🌡️ 325 - 2
In a large, oven-safe pot or Dutch oven, render the removed fat cap over medium heat until golden brown and crispy. Remove the rendered fat cap and discard.
⏱️ 5 min - 3
Add the seasoned beef chunks to the hot pot and pan-fry until deep brown on all sides. This will take about 8-10 minutes. Work in batches if necessary to avoid overcrowding the pot. Remove the browned beef and set aside.
⏱️ 10 min - 4
In the same pot, add the chopped onions, celery, and carrots. Sauté over medium heat for about 5 minutes, scraping up any browned bits from the bottom of the pot, until the vegetables begin to soften and brown slightly.
⏱️ 5 min - 5
Add the loosely chopped garlic cloves to the pot and cook for another minute until fragrant.
⏱️ 1 min - 6
Stir in the tomato puree and cook for 1 minute, allowing it to deepen in color.
⏱️ 1 min - 7
Pour in the red wine, scraping the bottom of the pot to deglaze. Bring to a simmer and cook, stirring occasionally, until the liquid has reduced by half, approximately 4-5 minutes.
⏱️ 5 min - 8
Return the browned beef to the pot. Add the fresh thyme, bay leaves, beef stock, and water. Bring the mixture to a gentle simmer.
⏱️ 5 min - 9
Cover the pot tightly with a lid and transfer it to the preheated oven. Braise for 3 to 3 1/2 hours, or until the beef is fork-tender and easily shreds.
⏱️ 210 min•🌡️ 325 - 10
While the beef is braising, prepare the mashed potato topping. Bake the whole potatoes with their skin on until very tender. This can be done in the oven alongside the beef for convenience, or in a microwave. Once cooked, peel the potatoes while still warm.
⏱️ 60 min - 11
Mash the peeled potatoes thoroughly. Add the butter, milk, and pepper. Mix until smooth and creamy. Stir in the grated Parmesan cheese.
⏱️ 10 min - 12
Once the beef is tender, remove the pot from the oven. Carefully remove the beef chunks from the braising liquid and place them in a large bowl. Shred the beef using two forks.
⏱️ 5 min - 13
Strain the braising liquid through a fine-mesh sieve into a separate bowl, pressing on the solids to extract as much liquid as possible. Discard the solids (vegetables, thyme stems, bay leaves).
⏱️ 5 min - 14
Return the strained braising liquid to the pot and bring it to a simmer over medium-high heat. Reduce the liquid until it thickens slightly to a gravy-like consistency, about 5-10 minutes.
⏱️ 10 min - 15
Add the shredded beef back into the thickened gravy and mix well to combine. Taste and adjust seasoning if necessary.
⏱️ 2 min - 16
Preheat your oven to 375°F (190°C). Transfer the beef mixture to an oven-safe baking dish (approximately 9x13 inches).
⏱️ 2 min•🌡️ 375 - 17
Evenly spread the mashed potato topping over the beef mixture. You can create decorative swirls with a fork if desired.
⏱️ 3 min - 18
Bake for 25-30 minutes, or until the mashed potato topping is golden brown and the filling is bubbling.
⏱️ 30 min•🌡️ 375 - 19
Remove from the oven and let rest for 5-10 minutes before serving.
⏱️ 10 min