Beef Shepherd's Pie
5 pounds beef pot roast
Granulated garlic, onion powder, kosher salt and fresh ground black pepper
1 large yellow onion, peeled and sliced
3 cups red wine
8 cups low sodium beef stock
8 large carrots, peeled, sliced and steamed (season to taste)
8 large russet potatoes, peeled, boiled and mashed with unsalted butter and half and half (season to taste)
Set oven to 375 degrees. Rub beef generously with the garlic, onion powder, salt and pepper. Place beef into a deep roasting pan and brown in oven for 30 minutes. Take beef out of oven and add the onion, red wine and stock ( the braising liquid should cover the pot roast almost completely). Cover beef tightly with foil. Turn down oven to 325 degrees and slow braise for about 4 to 5 hours. Shred beef with 2 forks and refrigerate braising liquid.
Once liquid is cooled, remove fat form top and reserve some for gravy. In a large saucepan, heat up some of the fat over low heat and whisk in a few tablespoons of flour to make a light roux. Continue to whisk for a few minutes, cooking out the flour.Then add the braising stock and continue simmering to make the gravy. Once thickened, season to taste with salt, pepper and maybe a little Worcestershire or Dijon mustard. Fold in gravy to beef mixture and adjust seasonings again to your liking.
In a casserole dish, spread meat gravy mixture over bottom. Cover with carrot slices, then the mashed potatoes ( should have 2 inches in depth for each layer ). Bake in oven till heated through and bubbling around the edges.
Risotto Fritters Stuffed with Smoked Mozzarella
For the Risotto:
7 cups chicken stock or vegetable stock, simmering over stove
2 tablespoons olive oil
1 cup minced shallots
¾ cup minced celery
2 tablespoons minced garlic
2 cups aborio rice
1 cup white wine
2 tablespoons unsalted butter, cold
¼ cup heavy cream
¼ cup grated parmesan cheese or to taste
Kosher salt and fresh ground pepper to taste
Heat the oil in a large saucepan over medium low heat until hot. Add the onion, celery, garlic and saute for about 1 minute. Add the rice and saute until the rice becomes opaque, 2 to 3 minutes. Add the white wine and reduce for 1 minute. Then add enough of the hot stock to just cover the rice, stirring constantly until the stock has been absorbed.
Continue adding the stock, 1 cup at a time until all of the stock has been absorbed and the rice is al dente but cooked through. Take off heat, then stir in butter, cream, cheese and season to taste with salt and pepper. For fritters, spread risotto out on sheet pan to cool quickly.
Diced smoked mozzarella cheese
Vegetable oil for deep frying
2 cups all purpose flour
4 large eggs, beaten
5 cups panko breadcrumbs
Grated parmesan cheese for garnish
To shape the fritters, place about 3 Tablespoons of the cooked risotto in your hand and pat it into a 2 inch circle. Place a piece of the cheese in the center of the risotto and form into a ball around the cheese. Continue with the risotto and cheese and set aside. Heat about 4 inches of oil in a heavy saucepan over high heat until it reaches 350 degrees. While the oil is heating, bread the fritters. Place the flour on a plate; the eggs in a large, shallow bowl; and the panko crumbs on another plate. Dredge the fritters in the flour, dip them in the egg, then coat well in the crumbs. When the oil is hot fry the fritters until golden brown ( about 4 at a time). Drain on paper towels. Continue with the remaining fritters.