Braised Beef And Veal With Tomato Gravy Recipes

Steps:

• Preheat oven to 300°F.
• Cut onions into 1/4-inch-thick rings. Quarter tomatoes lengthwise. Tie each shank securely with kitchen string to keep meat attached to bone and season with salt and pepper. In an ovenproof 5- to 6-quart heavy kettle just wide enough to hold shanks in one layer toss together onions and tomatoes and season with salt and pepper. Add shanks and braise, covered, in middle of oven until very tender, about 3 hours.
• After shanks have been braising for 2 1/4 hours, make mashed potatoes:
• Peel potatoes and cut into roughly 2-inch pieces. In a 4-quart kettle cover potatoes with cold salted water by 2 inches and simmer until tender, about 25 minutes. Reserve 1/2 cup potato cooking water and drain potatoes in a colander. Return potatoes to kettle and add butter and 1/4 cup reserved cooking water. Mash potato mixture with a potato masher until smooth, adding enough of remaining cooking water to reach the desired consistency, and season with salt and pepper. Shanks and potatoes may be made up to this point 2 days ahead and cooled, uncovered, before being chilled separately, covered. Reheat shanks and potatoes before proceeding.
• Transfer shanks, onions, and tomatoes to a platter with a slotted spoon and keep warm, loosely covered. Boil braising liquid until reduced to about 1 cup, about 5 minutes. Season jus with salt and pepper.
• Serve shanks, onions, and tomatoes with mashed potatoes and jus.

Steps:

• Cut beef and veal into 2-inch pieces. Combine flour and rustic rub in a small bowl. Working with 1 piece at a time, lightly coat meat with seasoned flour, then gently pound meat to 1/4 inch thick with flat side of a meat pounder, turning meat over occasionally.
• Heat oil in a wide 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then sauté all meat, stirring constantly and turning over, until evenly and lightly browned on both sides, 5 to 6 minutes. Add onion, bell pepper, and celery and cook, stirring and scraping up any brown bits from bottom and side of pot, until softened, 5 to 6 minutes. Add tomatoes and garlic and cook, stirring frequently and scraping bottom and side of pot, 3 minutes. Add bay leaves, thyme, oregano, basil, salt, cayenne, black pepper, broth, and wine, then reduce heat and simmer, partially covered, stirring occasionally, until meat is very tender, about 1 1/2 hours.
• Discard bay leaves and stir scallions and parsley into grillades. Serve immediately.

Steps:

• 1. Brown the beef with a little water in a pan with onions. Season beef as you want
• 2. Drain excess water and oil from beef. Add back into pan along with can of tomatos
• 3. Fill tomato can full of water and add to pan
• 4. Add ketchup a little pepper and stir really good.
• 5. Bring to a simmer for about 20-25 minutes. Tomato broth should be a little thicker than water.

Steps:

• Combine the flour with the seasoned salt and pepper in a bowl.
• Light coat the beef cubes with the flour mixture.
• Heat oil in a heavy pot over medium-high heat until hot.
• Brown the beef on all sides; remove to a bowl.
• Add in onion, celery, thyme and oregano; cook stirring and scraping down the browned bits.
• Add in the garlic and dried red pepper flakes (if using) saute for 1 minute.
• Add in tomatoes, bay leaves, consomme, Worcestershire sauce and wine.
• Return the beef back to the pot.
• Season with pepper.
• Cover and simmer on top of the stove until the beef is very tender (about 2 hours).
• Serve with cooked noodles and sprinkle with grated Parmesan cheese if desired.

Steps:

• Preheat the oven to 425°F (220°C). Peel the onions and boil them in unsalted water for fifteen minutes, then drain them. Smear the beef all over with oil or beef dripping, sea salt, and freshly ground pepper. Lay it in a roasting pan with the boiled onions, the whole, unpeeled garlic cloves, the tomatoes, and the bay leaves. Roast for twenty minutes. Decrease the oven temperature to 350°F (180°C) and continue roasting for a further ten minutes per pound (500g). When the beef is done, remove from its pan, then set it aside somewhere warm, lightly covered with aluminum foil to keep it warm while it rests and while you make the tomato gravy. (If you are roasting potatoes to accompany this, now is the time to take them out, put them in another dish, and continue roasting until crisp and golden.)
• Squash the onions, tomatoes, and garlic in the pan with the back of a wooden spoon. Dust the flour on top and place the pan and its contents over medium heat, stirring almost constantly, until the flour browns a little. Pour in the Madeira and let it bubble a while, then add the stock and the mustards, stirring and scraping at the stuck-on roasting juices. Season, then leave to simmer, with the occasional stir, for ten to fifteen minutes (any longer and the gravy will lose much of its character). Check the seasoning and push through a coarse sieve into a warm pitcher-it really must be warm. Serve with the beef.

Steps:

• Cut beef and veal into 2-inch pieces. Combine flour and rustic rub in a small bowl. Working with 1 piece at a time, lightly coat meat with seasoned flour, and then gently pound meat to 1/4 inch thick with flat side of a meat pounder, turning meat over occasionally. Heat oil in a wide 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then sauté all meat, stirring constantly and turning over, until evenly and lightly browned on both sides, 5 to 6 minutes. Add onion, bell pepper, and celery and cook, stirring and scraping up any brown bits from bottom and side of pot, until softened, 5 to 6 minutes. Add tomatoes, garlic, and cook, stirring frequently and scraping bottom and side of pot, 3 minutes. Add bay leaves, thyme, oregano, basil, salt, cayenne, black pepper, broth, and wine, then reduce heat and simmer, partially covered, stirring occasionally, until meat is very tender, about 1 1/2 hours. Serve over Parmesan polenta or white steam rice. Cooks' note: To peel a tomato, first cut an X in the bottom and immerse in boiling water 10 seconds. Transfer to ice water, then remove and peel.

Steps:

• Preheat oven to 300°.
• Coarsely chop tomatoes with juice in a food processor. Put roast in an ovenproof 4- to 5-quart heavy pot or a casserole dish with a lid. Pour tomatoes over roast and scatter garlic around it. Season with salt and pepper. Braise in middle of oven, covered, until very tender, 3 to 4 hours.
• Cut roast into 1/4-inch-thick slices and serve with sauce and garlic.

Steps:

• In a kettle heat 2 tablespoons of the oil and the butter over moderately high heat until the foam subsides, in the fat brown the veal shanks, and transfer them to a plate. Pour off the fat from the kettle, add the remaining 3 tablespoons oil, and in it cook the onion, the carrot, the celery, the garlic, the bay leaves, and salt and pepper to taste over moderate heat, stirring, until the vegetables are softened. Return the shanks to the kettle, add the thyme, 5 of the parsley sprigs, the zest, the beans, the tomatoes, the wine, and the broth, and bring the liquid to a boil. Braise the mixture, covered, in the middle of a preheated 350°F. oven, basting the shanks every 30 minutes, for 2 hours, transfer the shanks with a slotted spoon to a plate, and keep them warm, covered. Discard the thyme sprigs and the bay leaves and in a blender or food processor puree the vegetable mixture in batches. (For a chunky sauce, purée half the vegetable mixture and stir the purée into the remaining vegetable mixture.)
• Serve the veal shanks topped with the sauce and sprinkled with the gremolata. Garnish each serving with an additional parsley sprig.
• Make the gremolata.
• In a small bowl stir together the parsley, the zest, and the garlic.