Braised Beef with Mashed Rutabaga

For the beef: Rinse and chop greens. Peel and chop onions and garlic.

Combine beef, greens, onions, garlic, cinnamon, star anise and peppercorns in a freezer bag. Add red wine, close tightly and infuse for 1-2 days, flipping the bag occasionally. 

Remove beef from marinade, pat dry and season with salt and pepper. Heat oil in a Dutch oven. Add beef and sear on all sides. Deglaze with marinade, then cover and simmer for 1 hour. 

For the rutabaga: Peel rutabaga and cut into pieces. Peel and dice onions. Boil rutabaga and onions in broth for about 30 minutes, until soft. Puree and add butter and milk. Season with salt, pepper and nutmeg.

Remove beef from Dutch oven and keep warm. Pour sauce through a sieve and into a pan. Bring to a boil and stir in cream. Whisk in cornstarch and season with salt and pepper.