Rich Braised Beef With Melting Onions Recipes

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.

Steps:

• Clean shiitake and remove stems, if using other mushrooms simply clean.
• Leave whole or if mushrooms are large, thickly slice.
• In a large wide saucepan or Dutch oven, melt butter and 1 tbsp (15 mL) olive oil over medium-high.
• Add mushrooms and cook until tender, about 3 minutes.
• Remove from heat and turn into a bowl.
• In a large bowl, stir flour with salt.
• Add beef and lightly coat in flour.
• In the pan that mushrooms were cooked in, heat remaining oil over medium-high heat. Cook half the meat until browned all over, then remove to a bowl.
• Repeat with remaining meat adding a little more oil.
• Stir in coffee, water, garlic, vinegar, brown sugar,Worcestershire, herbs and meat in bowl to the saucepan.
• Bring to a boil, then cover and reduce heat to medium-low, mixture should be gently simmering.
• Stir occasionally for 1 1/2 hours, meat should nearly be tender.
• Stir in carrots and onions.
• Continue to cook, simmering gently and stirring occasionally until meat is very tender, about 30 minutes.
• If you would like sauce a little thicker, uncover and simmer 15 to 20 minutes.
• Stir in mushrooms.
• Add pepper to taste.
• Serve with mashed potatoes or egg noodles, sprinkled with parsley or fresh thyme.
• PEELING PEARL ONIONS:.
• Drop unpeeled onions in boiling water for a minute or so.
• Plunge into cold water.
• Cut base of onions and squeeze.
• Onions will pop out of skin.

Steps:

• Heat oven to 150C/130C fan/gas 2. In a large, heavy-based flameproof casserole dish with a lid, melt the butter over a medium heat. Add the onions and garlic, cook for 10 mins until starting to brown, then transfer to a small plate.
• Put the flour in a large plastic food bag with plenty of black pepper. Add half the beef, shake to coat, then remove, leaving some flour in the bag. Add the rest of the beef and shake to coat in the remaining flour.
• Heat the oil in the same casserole dish you cooked the onions in (there's no need to clean it first). Add the beef and bay leaves, and fry until the meat is browned all over. Pour in the wine and return the onions to the dish. Add the tomato purée and stock, stir and return to a simmer. Cover with the lid and put in the oven to stew for 1 hr.
• After 1 hr, add the mushrooms and return to the oven for another hour. Taste the meat - if it's tender, remove from the oven. If it's still a little firm, cook for 30 mins more and test again. Serve scattered with parsley, if you like.

Steps:

• Massage the roast with the seasoning.
• Preheat the oven to 325 degrees.
• Heat a cast iron skillet with bacon grease and sear the roast on all sides until browned.
• In a Dutch oven add the roast and pour in the wine.
• Place in the oven, covered, for 5 hours.
• Check occasionally if additional wine is needed.
• Remove roast and add the vegetables and beef stock and return to the oven for an additional 1.5 hours, covered.
• Check for doneness, the meat should be extremely tender, and the vegetables roasted to an almost a caramelized state.
• Remove from the oven and let the meat rest 10 minutes before slicing.
• Serve with mashed potatoes and all the vegetables and jus on top.
• Enjoy!