GRANDPA'S BRAISED BEEF
Provided by Rachael Ray : Food Network
Time 5h5m
Yield 5 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 325 degrees F.
- Heat a large skillet over medium heat with a thin layer of extra-virgin olive oil. Add the onions, and garlic to the hot oil and sweat them until very soft and very light caramel in color, 20 to 30 minutes. Turn off the heat and reserve.
- Heat a large Dutch oven over medium-high heat. Add a thin layer of oil to the pan. Pat the meat dry and season very liberally with salt and pepper. Brown the meat to a deep brown all over, 12 to 15 minutes.
- Peel the potatoes and very thinly slice them lengthwise into planks. Slice the tomatoes working over a bowl to catch their juices.
- Arrange 1/2 the onions over top of the meat, season with salt, pepper and 1 tablespoon thyme. Arrange 1/2 the potatoes over the onions and dress the potatoes with a liberal drizzle of extra-virgin olive oil, about 1 tablespoon, salt, pepper, rosemary, and a handful freshly grated cheese. Top the potatoes with 1/2 the tomatoes and their juices, and season with salt and pepper. Scatter a few leaves of torn basil. Repeat the layers. Do not add basil to the top layer of tomatoes.
- Cover the pan and roast the meat in the oven until very tender, 4 hours. Cool and store for make-ahead meal.
- To reheat: Reheat, covered, in a preheated 325 degree F oven until warmed through, 45 minutes to 1 hour. Take off the lid of the pot, drizzle the top of the meat with oil, sprinkle with cheese, and broil to lightly crust the top. Cut down through the layers of the potatoes, tomatoes, and onions to portion the meat, serve in shallow bowls with crusty bread and pan juices.
BEER-BRAISED BEEF AND ONIONS
This hearty, warming beef and onion stew is flavored with Belgian beer, bay leaves and sweet paprika. A variation on a traditional Flemish carbonnade, it's rich and homey but still lively, with a ruddy color from the paprika. The very large quantity of onions adds sweetness, and also helps make the sauce velvety soft. Serve it over potatoes, noodles or polenta.
Provided by Melissa Clark
Categories dinner, soups and stews, main course
Time 3h30m
Yield 8 to 12 servings
Number Of Ingredients 18
Steps:
- In a large bowl, combine salt, pepper, bay leaves and paprika. Toss meat to coat, then cover, refrigerate and marinate at least 2 hours or overnight.
- Heat oven to 325 degrees. In a large (8-quart) Dutch oven or other heavy pot, heat butter and oil over medium-high until shimmering. Working in batches, brown beef on two sides until dark and crusty, transferring to a bowl when browned (reserve bay leaves). As you cook, add more oil and adjust heat if necessary to prevent burning.
- When all the meat is browned, add onions to the empty pot and return the heat to medium-high if you lowered it. Cook, stirring and scraping up the brown coating on the bottom of the pan as the onions release their liquid.
- Continue cooking until onions are deeply golden brown and soft, 20 to 30 minutes, stirring occasionally.
- Meanwhile, make a bouquet garni by tying thyme, parsley and reserved bay leaves together with kitchen string (or just throw them in the pot and warn your guests not to eat them).
- Push the onions to the sides, then add tomato paste, coriander and cinnamon to the bottom of the pan. Cook, stirring, 1 minute, until paste is darkened and fragrant. Stir in flour, cook another minute, then add stock, beer, 1 cup water and bouquet garni. Return beef and any juices in the bowl to the pot, bring to a simmer, then cover and transfer to oven. Cook until beef is tender, about 2 1/2 to 3 hours, turning it over halfway through.
- If the sauce seems thin, remove the meat with a slotted spoon; cover with foil to keep warm. Return pot with liquid to stove and simmer until thickened to taste, 5 to 10 minutes. Return the meat to pot and stir to heat through. Serve from the pot or a platter. Garnish with chopped parsley, flaky sea salt, pepper and paprika. Serve with mustard on the side.
Nutrition Facts : @context http, Calories 317, UnsaturatedFat 7 grams, Carbohydrate 10 grams, Fat 12 grams, Fiber 2 grams, Protein 42 grams, SaturatedFat 5 grams, Sodium 746 milligrams, Sugar 4 grams, TransFat 1 gram
FIRESIDE BRAISED BEEF
Make and share this Fireside Braised Beef recipe from Food.com.
Provided by TARGETreg Recipes
Categories Meat
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large, heavy ovenproof saucepot, heat the oil over medium-high heat. Sprinkle the meat with salt and pepper and cook, stirring occasionally, until well browned, about 5 minutes. Reduce the heat to medium and add the mirepoix. Sprinkle with salt and pepper and cook, stirring occasionally, until just tender, about 8 minutes.
- Add the smoked paprika and sugar and cook, stirring, for 1 minute. Stir in the tomatoes and coffee. Bring to a boil, then cover, and reduce the heat to simmer until the meat is tender, about 45 minutes.
- Tip: For freezing and reheating, completely cool the stew. Divide into individual portions in airtight containers and freeze for up to 2 weeks. Run the closed containers under hot water to release the block of stew from the container. Cover with a damp paper towel in a microwave-safe bowl. Microwave until hot, stirring occasionally, about 8 minutes.
Nutrition Facts : Calories 202.6, Fat 8.1, SaturatedFat 2.4, Cholesterol 63.5, Sodium 87.2, Carbohydrate 11.1, Fiber 1.3, Sugar 9.4, Protein 22.6
FIRESIDE BRAISED BEEF
Steps:
- 1. In a large, heavy ovenproof saucepot, heat the oil over medium-high heat. Sprinkle the meat with salt and pepper and cook, stirring occasionally, until well browned, about 5 minutes. Reduce the heat to medium and add the mirepoix. Sprinkle with salt and pepper and cook, stirring occasionally, until just tender, about 8 minutes.
- 2. Add the smoked paprika and sugar and cook, stirring, for 1 minute. Stir in the tomatoes and coffee. Bring to a boil, then cover, and reduce the heat to simmer until the meat is tender, about 45 minutes.
- Tip: For freezing and reheating, completely cool the stew. Divide into individual portions in airtight containers and freeze for up to 2 weeks. Run the closed containers under hot water to release the block of stew from the container. Cover with a damp paper towel in a microwave-safe bowl. Microwave until hot, stirring occasionally, about 8 minutes.
BRAISED BEEF SHANK
Steps:
- Shanks: Marinade beef overnight, turning once. Remove beef from marinade, pat dry, and season with salt and pepper. Sear beef in oil on all sides in hot pan, set meat aside.
- Brown vegetables in same pan as meat. When vegetables are brown, place meat back in pan and cover with marinade. Bring to a boil. Cover and simmer in 325 degree F oven until meat is falling off bone, about 5 hours. Drain the meat and reserve the strained liquid.
- When done, place meat in container covered with strained cooking liquid. Let stand overnight in the refrigerator. Remove meat from cooking liquid. Slice 1/2-inch thick. Place in pan.
- Combine 4 cups liquid and demi-glace. Reduce to sauce consistency. Pour sauce over meat and reheat in a 375 degree oven for about 20 minutes.
- Serve meat topped with diced glazed carrots and garnish with parsley.
- Serving suggestion: 4 carrots, peeled, diced and glazed, chopped parsley.
RICH BRAISED BEEF WITH MELTING ONIONS
Spoil your family with meltingly tender braised beef, that won't break the bank
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 2h35m
Yield Serves 4
Number Of Ingredients 10
Steps:
- Dust the beef in flour, then set aside. Heat the oil in a large pan. Add the onions and fry for 5 mins. Add the sugar and cook for 5-10 mins, stirring frequently, until the onions are caramelised. Stir in the garlic for the final few mins.
- Pour in the stock and stir in the Worcestershire sauce. Add the beef and mushrooms, then season, adding plenty of black pepper. Cover and cook gently for 2 hrs until the meat is tender. Can be chilled for up to 3 days. To freeze, cool and store in freezer bags. Thaw and reheat in a pan. Serve scattered with parsley.
Nutrition Facts : Calories 364 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 44 grams protein, Sodium 1.03 milligram of sodium
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