Braised Angus Eye of Round with Red Wine Shallot Demi-Glace, Potato Colcannon and Butternut Squash

Ingredients

beef brisket, onions, carrots, garlic, mushroom, tomato paste, maple syrup, olive oil, beef stock, red wine, bay leaves, shallots, thyme, beef stock, red wine vinegar, yukon gold potatoes, leeks, green onion, peeled garlic, savoy cabbage, heavy cream, kosher salt, ground white pepper, butternut squash

Heating Instructions

FROM FRESH: Preheat oven to 350F. Remove the plastic lid. Cover with aluminum foil or parchment paper and bake for 15-20 minutes, or until hot. Remove from oven and serve with sauce over top of the meatballs.FROM FROZEN: 350F for 30-40minutes, or until hot.