Hachis Parmentier with Balsamic Braised Beef-Week Three
This week for French Fridays with Dorie she choose Hachis Parmentier the quintessential date dish. It is a meal my husband adores. Most men if they had their druthers would have a steak and a potato every night. Or for that matter, in my house, I would have to include my daughter who is a self proclaimed carnivore. This dish is the pinnacle of the concept of meat and potatoes. What Daniel Boulud chooses to cook at home for himself. Hellllllo I think I'll try it!!!
I chose to use a recipe of my own for the beef segment of this dish . The piquant and hearty flavor adds so much to the meal.
Balsamic Braised Beef:
1 3 lb chuck cut into bite sizes cubes
flour for dredging
2 Tbs olive oil
1/2 tsp salt
1/4 cup Balsamic vinegar diluted in 1 1/2 cup water
2 yellow onions sliced
4 shallots sliced
1/4 cup pitted dates chopped
Season beef with salt and pepper. Dredge in flour. In large dutch oven add olive oil and cook beef in batches until browned. Reserve in a bowl. Add 1/2 vinegar and water solution and scrape fond from bottom of pan . Add the rest of the liquid along with the remaining ingredients. Stir. Place in 325 oven for 2-3 ts. hours stirring every half hour.
Serve this with a nice full bodied red wine and a crisp green salad to cut the richness and you are set.