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Recipe details
Orange-Cranberry Braised Beef Bottom Round with Parmesan Cauliflower Purée
A whole beef bottom round roast is browned and braised with orange, dried cranberries, lemon, and water, then sliced and served with a smooth cauliflower-potato purée enriched with cream, Parmesan, and olive oil. A dinner idea with ingredients and cooking steps in one place.
≈ 206 kcal/100 g · ≈ 1,132 kcal/serving
60 minMediumFusion
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
boneless beef bottom round roast, raw350 g
olive oil20 ml
kosher salt1 g
black pepper0.5 g
cauliflower florets125 g
potato, peeled and diced30 g
heavy cream50 ml
finely grated Parmesan20 g
orange juice60 ml
dried cranberries50 g
lemon juice5 ml
water for cranberry sauce80 ml
Cookware and utensils
heavy ovenproof Dutch oven
medium saucepan
immersion blender
instant-read thermometer
Directions
01
Heat the oven to 220°C/425°F.
Products
No products at this step
Action
preheat
Time
5 min
Temperature
220°C/425°F oven
02
Pat the whole roast dry and season it with the salt and pepper.
Products
boneless beef bottom round roast, raw — 350 g; kosher salt — 1 g; black pepper — 0.5 g
Action
season
Time
3 min
Temperature
room temperature
03
Heat 10 ml of the olive oil in the Dutch oven and brown the roast on all sides.
Products
boneless beef bottom round roast, raw — 350 g; olive oil — 20 ml
Action
brown
Time
6 min
Temperature
medium-high heat
04
Add the orange juice, dried cranberries, lemon juice, and water around the roast.
Products
orange juice — 60 ml; dried cranberries — 50 g; lemon juice — 5 ml; water for cranberry sauce — 80 ml
Action
deglaze
Time
1 min
Temperature
hot Dutch oven
05
Cover the Dutch oven and braise the roast in the oven until its centre reaches at least 71°C/160°F.
Products
boneless beef bottom round roast, raw — 350 g
Action
braise
Time
28 min
Temperature
220°C/425°F oven; centre at least 71°C/160°F
06
Transfer the roast to a board, cover it loosely, and rest it for 8 minutes.
Products
boneless beef bottom round roast, raw — 350 g
Action
rest
Time
8 min
Temperature
resting
07
Steam the cauliflower and potato until both are very tender.
Products
cauliflower florets — 125 g; potato, peeled and diced — 30 g
Action
steam
Time
12 min
Temperature
steaming
08
Blend the steamed vegetables with the cream, Parmesan, and remaining olive oil until smooth.
Products
cauliflower florets — 125 g; potato, peeled and diced — 30 g; heavy cream — 50 ml; finely grated Parmesan — 20 g; olive oil — 20 ml
Action
puree
Time
3 min
Temperature
hot
09
Simmer the braising liquid with the cranberries until it thickens slightly.
Products
orange juice — 60 ml; dried cranberries — 50 g; lemon juice — 5 ml; water for cranberry sauce — 80 ml
Action
reduce
Time
5 min
Temperature
medium heat
10
Slice the rested roast thinly across the grain and spoon the reduced sauce over it beside the purée.
Products
boneless beef bottom round roast, raw — 350 g; orange juice — 60 ml; dried cranberries — 50 g; lemon juice — 5 ml; water for cranberry sauce — 80 ml
Action
serve
Time
3 min
Temperature
served warm
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
