Name: Slow-Cooker Braised Steaks With Horseradish Smashed Potatoes
Total time: 6 h
Ingredients: 2 onions , chopped fine; 6 garlic cloves , minced; 2 tablespoons tomato paste; 1 tablespoon vegetable oil; 4 (6- to 8-ounce) beef blade steaks , 3/4 to 1 inch thick, trimmed; Salt and pepper; 1½ pounds small red potatoes , unpeeled; 3/4 cup milk , warmed, plus extra as needed; 2 ounces cream cheese , softened; 3 tablespoons unsalted butter , melted; 3 tablespoons prepared horseradish , drained; 2 tablespoons minced fresh chives

Why This Recipe Works

We knew our biggest challenge would be getting the steak and potatoes to cook through in the same amount of time. The key to success turned out to be pairing the right-size potatoes to the cooking time of the steaks and arranging the potatoes above the steaks in order for them to cook through more gently. Once they were fully cooked, we smashed the potatoes with milk, cream cheese, butter, fresh chives, and spicy horseradish. We braised blade steaks in a mix of onions, garlic, and tomato paste until they were nearly fall-apart tender. To make the sauce, we simply defatted the braising liquid and then served it with the rich steak and creamy, tangy potatoes.

Before You Begin

Look for small red potatoes measuring 1 to 2 inches in diameter; if your potatoes are larger, cut them into 1-inch pieces to ensure that they cook through properly. Buy refrigerated prepared horseradish, not the shelf-stable kind, which contains preservatives and additives. You can substitute an equal amount of beef flat-iron steaks, if desired.

Instructions

Microwave onions, garlic, tomato paste, and oil in bowl, stirring occasionally, until onions are softened, about 5 minutes; transfer to slow cooker.

Season steaks with salt and pepper and nestle into slow cooker. Arrange potatoes on top of steaks. Cover and cook until beef and potatoes are tender and fork slips easily in and out of meat, 8 to 9 hours on low or 5 to 6 hours on high.

Using slotted spoon, transfer potatoes to large bowl. Transfer steaks to serving dish, tent loosely with aluminum foil, and let rest while finishing potatoes and jus.

Break potatoes into large chunks with back of large spoon. Fold in warm milk, cream cheese, melted butter, horseradish, and chives until incorporated and only small chunks of potato remain. Adjust potatoes’ consistency with extra warm milk as needed. Using large spoon, skim fat from surface of jus. Season potatoes and jus with salt and pepper to taste. Spoon jus over steaks and serve with potatoes.