Red-Wine-Braised Beef in Potato Skins

All the components of this knockout hors d’oeuvre can be made ahead of time—even the fried potato skins. Which of course means it’s party-perfect. Frying in olive oil is a luxury here but common in Mediterranean countries where it is considerably cheaper than here. It does make for tasty potato skins, so it’s worth a go if you’re feeling flush.

2 tbsp (30 mL) olive oil, divided

1 tbsp (15 mL) butter

1 small onion, finely chopped

2 cloves garlic, finely chopped

¼ cup (60 mL) finely chopped carrot ¼ cup (60 mL) finely chopped celery 2 tsp (10 mL) finely chopped rosemary 1 tbsp (15 mL) tomato paste

1 tbsp (15 mL) all-purpose flour

1 lb (500 g) beef chuck

Salt and freshly ground black pepper 1 cup (250 mL) dry red wine

½ cup (125 mL) beef stock or water 1 bay leaf

18 mini yellow-flesh potatoes, halved Peanut or olive oil for frying

Sea salt

ARUGULA SALSA VERDE

1 cup (250 mL) firmly packed arugula 2 tbsp (30 mL) fresh oregano leaves 1½ tsp (7 mL) red wine vinegar

1 clove garlic

2 oil-packed anchovy fillets

3 tbsp (45 mL) extra virgin olive oil

1 Preheat oven to 325°F (160°C).

2 Heat 1 tbsp (15 mL) oil with the butter in a Dutch oven or medium ovenproof pot with a tight-fitting lid over medium heat. Sweat onion and garlic, stirring from time to time, for 3 minutes. Stir in carrot, celery and rosemary and continue to cook for 3 minutes longer or until vegetables are tender. Add tomato paste and flour; stir to combine. Turn out into a heatproof bowl and set aside.

3 Wipe pot clean and return to high heat; cut beef into 3 or 4 large chunks and season with salt and pepper. Add remaining 1 tbsp (15 mL) of oil to pot and brown beef on all sides, about 6 minutes total. Pour wine and stock over; stir in reserved vegetable mixture. Boil for 1 minute until thickened. Tuck in bay leaf, cover and place in oven for 2½ hours or until meat is fork-tender.

4 Meanwhile, prepare the potato halves by using a melon baller to scoop out most of flesh, leaving a ¼-inch (5-mm) layer of potato next to skin (reserve flesh for use in hash browns if you like). Heat a 2-inch (5-cm) depth of oil to 375°F (190°C). Fry potato skins in batches for 3 minutes or until golden; remove with a slotted spoon to a paper-towel-lined baking sheet; season with salt. Let drain. (Potato skins may be made up to 1 day in advance, covered and refrigerated until ready to warm and serve.)

5 Once beef is tender, remove from braising liquid and cut into ½-inch (1-cm) chunks. Return to liquid. (Beef may be made up to 5 days in advance and kept covered and refrigerated until ready to reheat and serve.)

6 No more than 2 hours before serving, combine all arugula salsa verde ingredients in a food processor and pulse until the consistency of pesto, scraping down sides as necessary.

7 When ready to assemble, heat beef and sauce on stovetop until warmed through; heat potatoes in a hot oven (anywhere from 375° to 425°F/190 to 220°C) for a minute. Spoon a little meat and sauce into each potato and garnish with a small amount of salsa verde. Makes 36 pieces