Hello everybody, it is Brad, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, braised beef. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
Cool and store for make-ahead meal. Braising is a simple technique that allows you to transform the cheap, tough cuts of beef into tender and delicious meals. Perfected by the French and synonymous with American "pot roasting," braising involves slow-cooking beef roasts in the oven, simmering them in a rich sauce for a period of several hours. Salt and pepper the meat to taste, and sprinkle with an herb.
Braised Beef is one of the most well liked of current trending meals on earth. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. Braised Beef is something which I have loved my entire life. They are fine and they look wonderful.
To get started with this recipe, we have to prepare a few components. You can have braised beef using 15 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Braised Beef:
- Take 800 g skirt of beef or braising steak
- Get 50 g plain flour
- Make ready 8 shallots, peeled
- Prepare 1 clove garlic, chooped
- Take 1 tbsp sherry vinegar
- Get 200 ml red wine
- Take 1 bay leaf
- Take 2 star anise
- Take 1⁄2 litre beef stock
- Take 1 tbsp tomato puree
- Get 4 large mushrooms
- Make ready 200 g carrots
- Prepare 1 kg potatoes
- Make ready 25 g butter
- Make ready 50 ml milk
In a dutch oven pot, add the browned beef chunks, sautéed onion, cumin, paprika, salt, pepper, and pressed garlic. For this hearty Italian braise—garofolato di manzo alla romana—beef typically is cooked as a large roast, similar to a pot roast. We prefer cutting a chuck roast into chunks and simmering the meat as a stew. This ensures that the pieces are succulent and flavorful throughout, while also slightly reducing the cooking time.
Instructions to make Braised Beef:
- Preheat oven to 150C/300F
- Put flour in shallow dish with salt and pepper. Dredge the meat with the flour
- Heat the oil and fry steak until brown on all sides
- Remove the meat and put into casserole dish
- Add shallots and garlic to the pan and cook for 2 mins. Add sherry vinegar and wine and boil until volume reduced by half, then pour over the meat
- Add bay leaf and anise then boiling stock and tomato puree
- Braise in the oven 2-3 hours. Make sure stock covers the meat every so often
- Put the potatoes on to boil half an hour before the end. Add mushrooms and carrots to the steak at this point
- Mash the potatoes once cooked with milk, butter and seasoning. Serve
We prefer cutting a chuck roast into chunks and simmering the meat as a stew. This ensures that the pieces are succulent and flavorful throughout, while also slightly reducing the cooking time. Braising meat is so much easier than you think. It's a completely hands-off cooking technique that turns meat into tender, melt-in-your-mouth bites. If you're looking for a rich, filling comfort meal that requires very little intervention, braising meat is the way to go.
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