Equipment Required 

• 2 casserole dishes {one for the braised beef & one for the carrots}
• A salad bowl & serveware
• A small saucepan for the red-wine reduction + a rubber spatula or whisk 
• A larger saucepan filled with 2 inches of water,  with a glass bowl set on top + a whisk

Instructions

1. Preheat your oven to 350 degrees Fahrenheit

2. Place the braised beef covered, in your preheated oven for 25-30 minutes, until the beef is very hot. 

3. Add the carrots into the oven, and heat for 20 minutes. 

4. Add the mashed potatoes to the bain-marie and whisk until hot.

5. Heat the red-wine reduction in a saucepan, and serve piping hot alongside the braised beef. 

6. Toss the greens in our Champagne Vinaigrette ~ and voila! Your feast is ready. 

…don’t forget to save room for cheesecake!