This Braised Beef Flatbread with Horseradish Cream pairs well with our tangy Carrot Bloody Mary.
Braised Beef Flatbread with Horseradish Cream
2015-04-23 06:17:31
Serves 4
Ingredients
- 1 1/3 cups warm water (110°)
- 1 tablespoon honey
- 1 (1/4 ounce) package active dry yeast
- 3½ to 4 cups bread flour, divided
- 2 tablespoons extra-virgin olive oil, plus additional
- 1¼ teaspoon kosher salt
- 8 teaspoons fine yellow cornmeal
- 2 cups Rum Caramelized Onions, recipe follows
- 2 cups Braised Beef, recipe follows
- 2 cups shredded provolone cheese
- 1 cup grape tomatoes, halved
- ½ cup Horseradish Cream, recipe follows
- 2 cups arugula
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, combine 11/3 cups warm water, honey, and yeast. Let stand until yeast dissolves and becomes foamy, about 10 minutes. Add 11/2 cups bread flour, olive oil, and salt, beating at medium speed until smooth, about 2 to 3 minutes. Gradually add 2 cups flour until combined and a soft dough forms. Turn out onto a lightly floured surface, and knead for 10 minutes, adding flour as needed.
- Spray a large bowl with nonstick cooking spray. Coat dough in olive oil, and place in the bowl; cover, and let stand in a warm draft-free place until dough is doubled in size, about 1 hour.
- Preheat oven to 450°. Place a rimmed baking sheet in the oven to heat.
- Punch dough down. Divide dough into quarters. While working with 1 quarter of dough, keep remaining quarters covered in bowl to prevent drying.
- On a lightly floured surface, roll dough into a 10-inch circle. Repeat with remaining dough quarters. Remove pan from oven, and sprinkle about 2 teaspoons cornmeal over pan; carefully place flatbread onto pan. Top flatbread with 1/2 cup Rum Caramelized Onions, 1/2 cup Braised Beef, 1/2 cup provolone, and 1/4 cup tomatoes. Bake until flatbread is golden and crispy on the bottom, about 12 minutes. Serve immediately, topped with Horseradish Cream and arugula.
Louisiana Cookin https://www.louisianacookin.com/
Rum Caramelized Onions
2015-04-23 07:47:18
Serves 4
Ingredients
- 1 tablespoon unsalted butter
- 3 large onions, thinly sliced
- ½ teaspoon kosher salt
- ¼ cup white rum
Instructions
- In a large skillet, melt butter over medium-low heat; stir in onion and salt. Cook, stirring occasionally, until caramelized, about 1 hour. Stir in rum, and let simmer until liquid evaporates. Remove from heat. Cover, and refrigerate up to 5 days.
Louisiana Cookin https://www.louisianacookin.com/
Braised Beef
2015-04-23 07:48:10
Serves 4
Ingredients
- 1 (2 1/2-pound) chuck roast
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 2 tablespoons canola oil
- 1½ cups chopped carrot
- 1½ cups chopped onion
- 1½ cups chopped celery
- 1 cup red wine
- 3 cups beef broth
Instructions
- Preheat oven to 300°.
- Sprinkle roast evenly with salt and pepper. In a large Dutch oven, heat oil over medium high heat. Cook roast until browned on all sides, 6 to 8 minutes per side; remove from pan. Add carrot, onion, and celery; cook, stirring frequently, until browned. Add wine, and simmer until reduced by half, about 3 minutes. Stir in broth, and bring to a boil. Return roast to pan; cover, and bake until tender and meat shreds easily, 5 to 6 hours. Let stand until cool enough to handle. Shred meat. Cover, and refrigerate up to 3 days.
Louisiana Cookin https://www.louisianacookin.com/
Horseradish Cream
2015-04-23 07:49:07
Serves 4
Ingredients
- ¼ cup sour cream
- ¼ cup freshly grated horseradish
- 2 tablespoons heavy whipping cream
- 2 tablespoons fresh lemon juice
- 1 tablespoon chopped fresh thyme
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Instructions
- In a small bowl, combine sour cream, horseradish, heavy cream, lemon juice, thyme, salt, and pepper. Cover, and refrigerate up to 5 days.
Louisiana Cookin https://www.louisianacookin.com/
