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Salisbury Pulled Beef with Pommes Puree

Salisbury Pulled Beef with Pommes Puree

This Salisbury Pulled Beef features the flavor profile of the iconic diner classic in a pot roast format. Served alongside creamy Pommes Puree and smothered in an onion and mushroom gravy, this is comfort food at its finest.
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Prep Time 30 minutes
Cook Time 3 hours 15 minutes
Servings: 8
Course: Main Course
Ingredients Equipment Method Notes

Ingredients
  

Salisbury Pulled Beef
  • 14g (0.5oz) dried porcini mushrooms
  • 1 (3-4lb) chuck or blade roast
  • ¼ cup olive oil
  • 2 yellow onions sliced into halfmoons
  • 454g (1lb) cremini mushrooms sliced
  • 4 cloves garlic peeled and sliced
  • 2 tbsp Worcestershire sauce
  • 1 tbsp tomato paste heaping
  • 1 tbsp Dijon mustard
  • 1 tbsp honey
  • 2 cups beef broth
  • 177ml, 6 fl oz beer I used a brown ale**
  • 8 sprigs fresh thyme
  • 3 bay leaves
  • 1 tbsp butter
  • 1 tbsp all-purpose flour
  • Fresh mint leaves for sprinkling
Pommes Puree
  • 907g, 2 lbs Yukon Gold potatoes peeled and cut into 1-inch cubes
  • 1 cup milk
  • ¼ cup heavy cream
  • 3 sprigs thyme
  • 1 sprig sage
  • 10 black peppercorns
  • 8 whole cloves
  • ⅙ tsp ground nutmeg
  • 8 tbsp unsalted butter cut into cubes
  • 1 tsp salt

Equipment

  • 1 Food processor or blender
  • 1 Large skillet
  • 1 Dutch oven
  • 1 Large pot
  • 1 Steaming basket

Method
 

Salisbury Pulled Beef
  1. Preheat the oven to 300°F.
  2. Pour the porcini mushrooms into a food processor and blitz into a fine powder. Transfer to a bowl and set it aside.
    14g (0.5oz) dried porcini mushrooms
  3. Sprinkle salt on all sides of a blade or chuck roast. Allow the meat to come up to room temperature before proceeding.
    1 (3-4lb) chuck or blade roast
  4. Pour oil into a large Dutch oven and heat until shimmering. Sear the blade or chuck roast on all sides until golden. Transfer the roast to a plate and set it aside.
    ¼ cup olive oil
  5. Place onion in the pot and add a sprinkling of salt. Sauté until the onions are just translucent. Stir in the mushrooms and sauté until golden. Add the garlic and sauté for a minute or two more. Using a slotted spoon, transfer the veg to a plate. Set aside.
    2 yellow onions, 454g (1lb) cremini mushrooms, 4 cloves garlic
  6. Add the Worcestershire sauce, tomato paste, Dijon mustard, honey, beef broth, and beer. Bring everything up to a boil and reduce to a simmer. Lower the beef into the liquid and add the thyme and the bay leaves. Cover and braise for 3 hours, turning the beef every hour.
    2 tbsp Worcestershire sauce, 1 tbsp tomato paste, 1 tbsp Dijon mustard, 1 tbsp honey, 2 cups beef broth, 177ml, 6 fl oz beer, 8 sprigs fresh thyme , 3 bay leaves
Pommes Puree
  1. When the beef is in its last 20 minutes of cooking, make the pommes puree. Place the potatoes in a steaming basket suspended over a pot filled 1/3 of the way with water and let steam until tender. About 10 minutes.
    907g, 2 lbs Yukon Gold potatoes
  2. While the potatoes are steaming, pour milk and cream into a small saucepan. Add the thyme, sage, black peppercorns, cloves, and nutmeg. Place the saucepan over low heat and gently simmer. *** Take off of the heat after 10 minutes.
    1 cup milk, ¼ cup heavy cream, 3 sprigs thyme, 1 sprig sage, 10 black peppercorns, 8 whole cloves, ⅙ tsp ground nutmeg
  3. Pass the potatoes through a ricer into a large bowl. Pour the milk mixture through a fine mesh strainer into the bowl. Add the butter salt, and whisk until the butter melts completely.
    8 tbsp unsalted butter, 1 tsp salt
To Assemble
  1. Take the beef out of the oven and transfer it to a casserole dish. Using two forks shred the meat. Keep warm.
  2. Heat butter in a skillet and whisk in the flour. Strain in the braising liquid and add the mushrooms, onions, and garlic you sautéed earlier. Simmer until the gravy is thick enough to coat the back of a spoon.
    1 tbsp butter, 1 tbsp all-purpose flour
  3. Place a scoop of the pommes puree on a plate. Top with the Salisbury Pulled Beef and the mushroom and onion gravy. Serve with a side of green peas and garnish with fresh mint, if desired.
    Fresh mint leaves

Notes

** You can use any variety of beer you have on hand, but I think an amber or brown ale works best in this recipe. Don't use a hop-forward beer. 
*** Make sure the milk mixture never comes to a boil.