Instructions
- Prepare the Beef: Pat the beef chuck roast dry with paper towels. Season generously on all sides with salt and freshly ground black pepper.
- Heat olive oil in a large Dutch oven or oven-safe pot with a heavy bottom over medium-high heat. Once shimmering, sear the beef on all sides until deeply browned, about 3-5 minutes per side. Remove the beef from the pot and set aside.
- Add the chopped onion, carrots, and celery to the same pot. Sauté over medium heat, scraping up any browned bits from the bottom of the pot, until the vegetables begin to soften, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- Pour in the red wine, scraping the bottom of the pot again to deglaze and release all the flavorful fond. Let the wine simmer and reduce by half, about 3-5 minutes.
- Return the seared beef to the pot. Add the beef broth, fresh rosemary, fresh thyme, bay leaves, Worcestershire sauce, and smoked paprika. The liquid should come about two-thirds of the way up the beef. If not, add a little more broth or water.
- Bring the liquid to a gentle simmer, then cover the pot tightly and transfer it to a preheated oven at 325°F (160°C). Braise for 3-4 hours, or until the beef is incredibly tender and easily falls apart with a fork.
- Once cooked, carefully remove the beef from the pot and place it on a cutting board or large platter. Tent loosely with foil and let it rest for 15-20 minutes. Discard the rosemary, thyme, and bay leaves from the braising liquid.
- Make the Creamy Mashed Potatoes: While the beef is braising, prepare the potatoes. Place the peeled and quartered potatoes in a large pot and cover with cold, salted water by about an inch. Bring to a boil over high heat, then reduce heat and simmer until the potatoes are fork-tender, about 15-20 minutes.
- Drain the potatoes thoroughly in a colander. Return the drained potatoes to the hot pot over low heat for a minute or two to dry out any remaining moisture.
- Add the softened butter, warmed milk or half-and-half, and sour cream (if using) to the potatoes. Mash with a potato masher or an electric mixer on low speed until smooth and creamy. Be careful not to overmix, as this can make the potatoes gummy. Season with salt and white pepper to taste. Keep warm.
- Prepare the Rich Brown Gravy: While the beef is resting, strain the braising liquid through a fine-mesh sieve into a clean saucepan, pressing on the solids to extract as much liquid as possible. Discard the solids.
- Skim off any excess fat from the surface of the strained braising liquid.
- In a separate small bowl, whisk together 2 tablespoons of the braising liquid with 2 tablespoons of all-purpose flour to create a slurry.
- Heat the strained braising liquid in the saucepan over medium heat. Whisk in the flour slurry gradually until the gravy begins to thicken. If desired, add 1/4 cup of dry red wine for extra depth of flavor. Continue to simmer, whisking occasionally, until the gravy reaches your desired consistency, about 5-10 minutes. Season with salt and freshly ground black pepper to taste. Keep warm.
- Shred the Beef: Using two forks, shred the rested beef into large, rustic pieces. You can either mix some of the gravy directly into the shredded beef to keep it moist and flavorful, or serve it plain.
- Assemble the Beef Manhattan: Toast the thick-cut bread slices until golden brown.
- Place two slices of toasted bread on each plate. Pile a generous amount of the shredded braised beef onto each slice of bread.
- Spoon a large dollop of creamy mashed potatoes alongside the beef on each plate.
- Generously ladle the rich brown gravy over the beef and mashed potatoes, allowing it to cascade down the sides.
- Garnish with fresh chopped parsley and a sprig of fresh rosemary. Serve immediately and enjoy!
Cooking Tips and Variations
Achieving Fall-Apart Tender Beef: The key to incredibly tender beef is patience and low, slow heat. Don’t rush the braising process. If your beef isn’t falling apart easily, it simply needs more time in the oven. Different cuts of chuck roast can vary, so always cook until fork-tender. You can also use short ribs for an even richer flavor and texture, adjusting cooking time as needed.
Making Perfectly Smooth and Creamy Mashed Potatoes: Start with the right potatoes: Russet for a fluffy, absorbent mash, or Yukon Gold for a naturally buttery and creamy texture. Always boil potatoes in cold, salted water to ensure even cooking. Drain them thoroughly and return to the hot pot for a minute or two to evaporate excess moisture before mashing. Warm your dairy (milk/cream) and butter before adding them to the potatoes; cold dairy can cool down the potatoes and make them harder to incorporate smoothly. Use a potato ricer or a hand masher for the best texture; an electric mixer can be used on low speed, but overmixing can develop the starches too much, leading to a gummy consistency. For an extra luxurious touch, incorporate a tablespoon or two of cream cheese or mascarpone.
Adjusting Gravy Consistency and Flavor: If your gravy is too thin, you can create a slurry with a tablespoon of cornstarch mixed with an equal amount of cold water, then whisk it into the simmering gravy until thickened. If it’s too thick, simply whisk in a little more beef broth until it reaches your desired consistency. For an even deeper umami flavor, a small splash of soy sauce or a teaspoon of mushroom powder can be added to the gravy. Always taste and adjust seasonings at the end. Don’t be afraid to experiment with different herbs in the braising liquid, such as a hint of sage or a pinch of dried oregano.
Serving Suggestions: While the Beef Manhattan is a meal in itself, it pairs wonderfully with a simple green salad dressed with a light vinaigrette to cut through the richness. Steamed green beans or roasted asparagus are also excellent choices for a balanced meal. For an even more rustic presentation, consider serving it on thick slices of crusty artisan bread instead of traditional white bread.
Variations:
- Spicy Manhattan: Add a pinch of red pepper flakes to the braising liquid, or a dash of hot sauce to the gravy.
- Mushroom Lover’s Manhattan: Sauté sliced mushrooms (cremini or shiitake) with the aromatics for the beef, or add them to the gravy for extra earthiness.
- Herbaceous Manhattan: Experiment with different fresh herbs like marjoram or savory in the braising liquid.
- Cheesy Mashed Potatoes: Fold in some grated sharp cheddar or Gruyère cheese into your mashed potatoes for a cheesy twist.
- Different Beef Cuts: While chuck roast is ideal, you can also use beef short ribs (adjusting cooking time) or even a beef brisket for a different texture.
- Open-Faced Turkey or Pork Manhattan: This concept isn’t limited to beef! Use leftover roasted turkey or slow-cooked pork shoulder with a complementary gravy for a delicious variation.
Storage and Reheating
Storage: Leftover Beef Manhattan components (braised beef, mashed potatoes, and gravy) should be stored separately in airtight containers in the refrigerator. They will keep well for 3-4 days. It’s best not to store the assembled sandwich, as the bread will become soggy.
Reheating:
- Braised Beef: Reheat the shredded beef gently in a saucepan over low heat with a splash of beef broth or water to prevent it from drying out. You can also microwave it in short intervals, stirring occasionally, until heated through.
- Mashed Potatoes: Reheat mashed potatoes in a saucepan over low heat, stirring frequently and adding a splash of milk or cream to restore their creamy texture. Alternatively, microwave them in a covered dish, stirring every minute, until hot.
- Gravy: Reheat the gravy in a small saucepan over low heat, whisking gently until it’s simmering and hot. If it has thickened too much, add a little beef broth or water to thin it to your desired consistency.
- Assembly: Once all components are reheated, toast fresh bread and assemble the Beef Manhattan as instructed in the recipe.
Frequently Asked Questions
Can I make the beef and gravy ahead of time?
Absolutely! The braised beef and gravy are excellent make-ahead components. In fact, many chefs believe the flavors of braised dishes improve the next day. Prepare the beef and gravy as instructed, cool them completely, and store them in separate airtight containers in the refrigerator for up to 3 days. Reheat gently before assembling.
What kind of bread is best for Beef Manhattan?
For a rustic and satisfying Beef Manhattan, a sturdy, thick-cut bread is essential to hold up to the generous servings of beef, potatoes, and gravy. Sourdough, Texas toast, or a good quality country white bread are excellent choices. Toasting the bread is crucial to prevent it from becoming soggy too quickly.
My gravy isn’t thickening. What should I do?
If your gravy isn’t thickening as desired, you can create a cornstarch slurry. In a small bowl, whisk together 1 tablespoon of cornstarch with 1 tablespoon of cold water until smooth. Gradually whisk this slurry into your simmering gravy. Continue to simmer and whisk for 1-2 minutes until the gravy thickens. Repeat with another slurry if needed, but add sparingly to avoid over-thickening.
Can I use a slow cooker for the beef?
Yes, you can adapt this recipe for a slow cooker. After searing the beef and sautéing the aromatics on the stovetop, transfer everything to your slow cooker. Add the red wine, beef broth, herbs, and Worcestershire sauce. Cook on low for 6-8 hours or on high for 3-4 hours, until the beef is fork-tender. You’ll still need to strain the liquid and make the gravy on the stovetop.