OVEN-BRAISED BEEF WITH TOMATO SAUCE AND GARLIC
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.
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.
CROCK POT BEEF ROUND BRAISED WITH TOMATO & HERBS
Based on a recipe from Sunset's Crockery Cookbook. It recommends, "Serve thick slices of this moist, tender roast and its herb-seasoned tomato sauce with pasta tubes or twists, such as penne or rotelle." I think this is good family fare.
Provided by mersaydees
Categories Stew
Time 8h20m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Sprinkle pepper on all sides of beef.
- Heat oil in a wide nonstick frying pan over medium-high heat; add beef and brown well on all sides.
- Meanwhile, in a 3-quart or larger electric slow cooker, combine onion, carrot, garlic, and herb seasoning.
- In a small bowl, mix tomato sauce, Worcestershire, and wine; set aside.
- Place beef on top of onion mixture.
- Pour tomato sauce mixture over beef. Cover and cook at low setting until beef is very tender when pierced (8 to 10 hours).
- Lift beef to a warm platter and keep warm.
- Skim and discard fat from sauce, if necessary.
- To serve, slice beef across the grain. Spoon some of thw sauce over meat; garnish with parsley.
- Serve remaining sauce separately.
Nutrition Facts : Calories 263.1, Fat 9.2, SaturatedFat 2.8, Cholesterol 103.8, Sodium 408.2, Carbohydrate 5.8, Fiber 1.3, Sugar 3.5, Protein 38.7
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