Braised Beef and Oka Cheese Parmentier

Name: Braised Beef and Oka Cheese Parmentier
Prep time: 30 min
Cook time: 180 min
Total time: 220 min
Yield: 6 servings
Cuisine: French
Ingredients: 900 g beef chuck roast (trimmed of excess fat); 2 tbsp olive oil; 1 onion (chopped); 2 cloves garlic (minced); 1 cup beef broth; 1 cup red wine (optional); 2 tbsp tomato paste; 1 tsp dried thyme; 1 tsp salt; 1/2 tsp black pepper; 1.5 kg Yukon Gold potatoes (peeled and quartered); 1/2 cup milk (warmed); 1/4 cup butter (melted); 1 tsp salt; 150 g Oka cheese (grated)

220 min 6 servings Medium

All Recipes

Savoury layers of braised beef and creamy mashed potatoes topped with Oka cheese, perfect for a comforting meal.

Prep

30 min

Cook

180 min

Total

220 min

Servings

Difficulty

Medium

Parmentier is a classic French dish that transforms humble ingredients into a delectable comfort food. Named after Antoine-Augustin Parmentier, who popularized the potato in France, this dish is a savoury delight. Our version combines tender braised beef with creamy mashed potatoes, all crowned with the unique nuttiness of Oka cheese. This dish is perfect for family dinners or an impressive potluck contribution, offering rich flavours and satisfying textures in every bite.

Instructions

Sear the beef

Preheat the oven to 160°C (320°F). In a large Dutch oven, heat olive oil over medium-high heat. Sear the beef chuck roast on all sides until browned, about 8 minutes.

Pro tip: Searing the meat develops a deeper flavour.

Prepare the braise

Remove the beef and set aside. Add onions and garlic to the pot, sauté until softened, about 5 minutes. Stir in tomato paste, then add beef broth, red wine, thyme, salt, and pepper. Return beef to the pot.

Pro tip: Scrape the bottom of the pot to release browned bits for added flavour.

Braise the beef

Cover the pot and transfer to the oven. Braise for 2.5 hours, or until the beef is tender and easily shredded.

Pro tip: Check halfway through to ensure there's enough liquid; add more broth if needed.

Make mashed potatoes

While the beef is braising, boil the potatoes in a large pot of salted water until tender, about 20 minutes. Drain and mash with warm milk, melted butter, and salt until smooth.

Pro tip: Warm milk ensures the mash stays creamy.

Shred the beef

Remove the beef from the oven and let it rest for 10 minutes. Shred using two forks, discarding any large fat pieces. Mix with braising liquid.

Pro tip: Resting makes the beef easier to handle.

Assemble the parmentier

Increase oven temperature to 200°C (400°F). Spread shredded beef in a baking dish. Layer mashed potatoes on top, smoothing the surface. Sprinkle grated Oka cheese evenly.

Pro tip: Use a spatula to evenly spread the mash.

Bake and serve

Bake in the oven until cheese is melted and golden, about 20 minutes. Serve hot.

Pro tip: For a crispier top, broil for the last 2 minutes.

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Tips & Tricks

Use Yukon Gold potatoes for the creamiest mash.
Let the beef rest before shredding for easy handling.
Oka cheese adds a nutty flavour; substitute with mild cheese if unavailable.
Ensure even cheese browning by using preheated broiler.

Frequently Asked Questions

recette parmentier

A Parmentier is a layered dish of meat and mashed potatoes, often topped with cheese.

Can I prepare it in advance?

Yes, you can assemble the parmentier a day ahead and bake just before serving.

What is the best cheese substitute for Oka?

A mild, nutty cheese like Gruyère or Fontina can substitute Oka cheese.

How long does it take to bake the parmentier?

It takes about 20 minutes to bake until the cheese is melted and golden.

Can I freeze the parmentier?

Yes, freeze after assembling but before baking. Thaw in the fridge before baking.

What wine pairs well with this dish?

A medium-bodied red wine, such as Pinot Noir or Merlot, pairs well.

Serving Suggestions

Braised Beef and Oka Cheese Parmentier is best served with a simple green salad or steamed vegetables to balance its richness. For wine pairings, consider a medium-bodied red wine like a Pinot Noir or a Merlot. This dish can be made ahead and refrigerated for up to two days before baking. Reheat thoroughly in the oven before serving. Leftovers can be stored in an airtight container in the refrigerator for up to three days.