Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, braised beef. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Braised beef is when this method of cooking is applied to a beef roast. Braising, also known as pot roasting, involves slowly cooking meat in a covered pot with some sort of liquid. Braising is a simple technique that allows you to transform the cheap, tough cuts of beef into tender and delicious meals.
Braised Beef is one of the most favored of recent trending foods in the world. It is appreciated by millions daily. It is easy, it is quick, it tastes yummy. Braised Beef is something which I have loved my entire life. They are fine and they look fantastic.
To get started with this particular recipe, we have to prepare a few components. You can have braised beef using 15 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Braised Beef:
- Prepare 800 g skirt of beef or braising steak
- Prepare 50 g plain flour
- Take 8 shallots, peeled
- Prepare 1 clove garlic, chooped
- Take 1 tbsp sherry vinegar
- Make ready 200 ml red wine
- Get 1 bay leaf
- Make ready 2 star anise
- Prepare 1/2 litre beef stock
- Make ready 1 tbsp tomato puree
- Prepare 4 large mushrooms
- Take 200 g carrots
- Prepare 1 kg potatoes
- Take 25 g butter
- Prepare 50 ml milk
I remember the first time I tasted perfectly braised beef short ribs with a full reduction glaze. If you're feeling like a hibernating caveman and want a delicious, comforting, beefy meal, here's a step-by-step recipe to help you take short ribs and turn them into a dinner with almost no work. Braised beef with a thick, gravy-like sauce, with mushrooms, leeks, carrots and other vegetables, served over a bed of creamy mashed potatoes. This is the dish to have on a cold winter evening.
Instructions to make Braised Beef:
- Preheat oven to 150C/300F
- Put flour in shallow dish with salt and pepper. Dredge the meat with the flour
- Heat the oil and fry steak until brown on all sides
- Remove the meat and put into casserole dish
- Add shallots and garlic to the pan and cook for 2 mins. Add sherry vinegar and wine and boil until volume reduced by half, then pour over the meat
- Add bay leaf and anise then boiling stock and tomato puree
- Braise in the oven 2-3 hours. Make sure stock covers the meat every so often
- Put the potatoes on to boil half an hour before the end. Add mushrooms and carrots to the steak at this point
- Mash the potatoes once cooked with milk, butter and seasoning. Serve
Beef Roast Braised in Red Wine. We'll braise anything, from chicken to beef to venison, and it's great every way. Browning meat before simmering it in a little liquid—usually some combination of wine, beer, and flavorful. Tender Braised Beef is made easy in a Dutch oven with chuck roast, onions, celery, carrots and fresh herbs in beef broth with a little bit of red wine. You have never had corned beef like this and if you try it, I truly believe you will never go back to the traditionally 'boiled' beef.
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