BRAISED BEEF
Braised Beef
BRAISED BEEF
Beef braised to tender loving perfection!
Yield: 5-6 servings
PREP IT!
4 pounds Beef, cut into chunks
3 tablespoons Taste Tutor Seasoning 101
6 tablespoons Olive oil, used to sear beef
2 each Onions, medium, cut into large chunks
1 cup Pearl Onion, peeled, optional, reserve for the last 30 minutes of cooking
3 each Carrots, large, peeled, cut into large chunks, reserve some for the last 30 minutes of cooking
2 stalks Celery, cut into large chunks
1 head or 16 cloves Garlic, cloves cut in half
3 tablespoons Flour, all-purpose
2 tablespoons Tomato paste
½ cup Red wine, dry
½ teaspoon Marjoram or oregano, dried
½ teaspoon Thyme, dried
½ teaspoon Basil, dried
½ teaspoon Paprika
2 each Bay leaves
2 cup Beef stock or broth
1 cup Demi-glace or beef base, found in the soup aisle
MAKE IT!
Preheat oven to 350°F.
Season beef liberally with Taste Tutor Seasoning 101.
Heat oil in a large heavy bottom pan over medium-high heat.
Working in 2 batches, brown beef on all sides, about 8 minutes per batch.
Transfer beef into casserole dish or roasting pan.
Add onions, carrots, celery, and garlic to pot and cook over medium-high heat, stirring often, until onions are browned and the little brown bits on the bottom of the pan is released, about 5 minutes.
Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, 2-3 minutes.
Stir in wine. Bring to a boil; lower heat to medium and simmer until wine is reduced by half.
Add all herbs and paprika to pot.
Stir in stock and demi-glace. Bring to a boil, cover, and simmer for 2 minutes.
Transfer liquid and vegetables to pan with beef in it or if your pot is oven safe, transfer meat back into pot.
Cover pan or pot extremely tightly with plastic wrap and then cover plastic wrap extremely tightly with aluminum foil so that little to no air can get in or out of the pan.
Cook in oven until beef is tender, 2½ - 3 hours.
Transfer beef to a platter.
Strain sauce from pot into a measuring cup.
Spoon fat from surface of sauce and discard.
Transfer stained sauce back into pot, adding in remaining carrots and pearl onions. Allow sauce to boil until the sauce is reduced by ¼ and begins to thicken. Serve sauce over beef.
Tip: Follow the same process in your instant pot for faster results. You can also follow the same recipe to make short ribs. Just replace the beef with the short ribs or do half beef, half short ribs for a more cost-effective option.
Reheat leftovers: in a sauté pan or cover with a damp paper towel and microwave.