Braised Steaks with Horseradish Smashed Potatoes  yellow_icon

Serves 2 • Cooking Time 8 to 9 hours on Low or 5 to 6 hours on High • Slow Cooker Size 4 to 7 Quarts

Slug Icon WHY THIS RECIPE WORKS: We wanted a hearty steak-and-potatoes dinner that required minimal prep and wasn’t overloaded with fat. Since blade steaks braise nicely in the slow cooker and are easy to buy in pairs, they were a natural choice. We braised the steaks in a mix of onions, garlic, and tomato paste until they were nearly fall-apart tender. To keep the potatoes separate from the steaks, we used our successful technique of wrapping the potatoes in a cheesecloth bundle, allowing them to steam atop the steaks without inhibiting the meat’s doneness. Once they were fully cooked, we smashed the potatoes with a small amount of milk for richness. Spicy horseradish added a kick to the potatoes that paired perfectly with the steaks, and fresh chives added herbal freshness. Buy refrigerated prepared horseradish, not the shelf-stable kind, which contains preservatives and additives. Click here for information on making a cheesecloth bundle. See the sidebar that follows the recipe.

1

onion, chopped fine

4

teaspoons tomato paste

3

garlic cloves, minced

1

teaspoon canola oil

1

cup beef broth

2

(6-ounce) beef blade steaks, ¾ to 1 inch thick, trimmed of all visible fat

Salt and pepper

1

pound red potatoes, unpeeled, cut into 1-inch pieces

⅓

cup warm milk, plus extra as needed

1

tablespoon prepared horseradish

1

tablespoon minced fresh chives

1. Lightly spray inside of slow cooker with vegetable oil spray. Microwave onion, tomato paste, garlic, and oil in bowl, stirring occasionally, until onion is softened, about 5 minutes; transfer to slow cooker. Stir in broth. Season steaks with salt and pepper and nestle into slow cooker. Loosely tie potatoes in cheesecloth bundle; lay bundle on top of steaks. Cover and cook until beef is tender, 8 to 9 hours on low or 5 to 6 hours on high.

2. Transfer potatoes to large bowl. Transfer steaks to serving platter, tent loosely with aluminum foil, and let rest for 5 minutes.

3. Meanwhile, break potatoes into large chunks with rubber spatula. Fold in warm milk, horseradish, and chives until incorporated and only small chunks of potato remain. (Adjust consistency of potatoes with extra warm milk as needed.) Season with salt and pepper to taste. Season sauce with salt and pepper to taste, drizzle over steaks, and serve with potatoes.

Per serving:
Cal 450
Fat 14g
Sat Fat 5g
Chol 100mg
Carb 48g
Protein 37g
Fiber 6g
Sodium 700mg
*To reduce sodium level to 490mg, use low-sodium broth.