- Meat and poultry
- Braised beef
This braised beef is fabulous with mashed potatoes, and comes from decades ago. With a good joint of beef, you need little else!
1 person made this
- 250ml water
- 150ml dry white wine
- 50ml wine vinegar
- 2 onions, minced
- 2 carrots, peeled and sliced
- salt and ground black pepper
- 1kg beef roasting joint
- 1 tablespoon cornflour
MethodPrep:1hr ›Cook:2hr15min ›Ready in:3hr15min
- Pour the water, white wine, wine vinegar, onions and carrots into a casserole dish. Season with salt and pepper and bring to the boil. Reduce the heat and simmer for 10 minutes.
- Remove from the heat, and let the mixture cool to room temperature. Add the beef, cover and marinate for 24 hours, turning occasionally, in the refrigerator.
- Preheat the grill of the oven. Place the beef on a roasting tin, and grill 2 or 3 minutes on each side. Remove the beef from the oven, turn off the grill and preheat the oven to 180 C / Gas 4.
- Return the beef to the casserole, cover and bake in the preheated oven until very tender, about 2 hours. When the beef is ready, remove it to a serving platter to rest while you make the sauce.
- Pour the pan juices into a small saucepan. Whisk in the cornflour, and puree the sauce using a hand blender. Cook until thickened, about 5 minutes. Slice the meat and pour the sauce over.
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- 6 garlic cloves, minced
- 2 tablespoons roughly chopped fresh rosemary leaves
- 2 tablespoons olive oil
- About 1 tsp. kosher salt
- About 1/2 tsp. pepper
- 1 boneless beef chuck roast (about 2 lbs.)
- VEGETABLES AND COOKING
- 1 pint cherry tomatoes, stems removed
- 2 ears corn, cleaned and cut into thirds
- 1 onion, cut into 6 wedges
- ½ pound green beans, ends trimmed, cut in half
- 6 baby zucchini (1/2 lb. total), ends trimmed, or regular zucchini cut into chunks
- ¾ pound thin-skinned potatoes about 1 in. wide
- 2 tablespoons butter
- About 3 cups chicken broth, divided
Prepare beef: In a bowl, combine garlic, rosemary, oil, 1 tsp. salt, and 1/2 tsp. pepper. Rub all over beef and pack in a resealable plastic bag. Chill up to 2 days, or freeze.
Prepare vegetables: Put tomatoes, corn, and onion in a resealable plastic bag and green beans and zucchini in another chill up to 2 days. Don't chill potatoes.
Set up a fire for top and bottom dutch-oven cooking (see "How to Use a Dutch Oven," below). Put a 4- to 6-qt. cast-iron camp dutch oven in place, add butter, and melt. Add beef cook until browned on underside, 10 minutes. Turn meat over, add 2 cups broth, cover, and arrange coals on top of pot. Add fuel now and every 30 minutes (see "Start Cooking," below) and cook 1 hour.
Turn meat over, add 1 cup broth, vegetables with corn, and the potatoes cook, covered, 1 hour. Turn meat and corn, add beans and zucchini, and more broth if pot is getting dry cook, covered, until meat is very tender, 15 to 30 minutes. Season with more salt and pepper to taste.
Prepare the fire. If you have a campfire going, move any large pieces of still-burning wood to the side and level out your hot coals to fit the size of the dutch oven. If the campground doesn't allow wood fires, burn 50 charcoal briquets till they're mostly gray, 10 to 15 minutes, and spread into an even layer the size of the dutch oven.
Set up the oven. For many recipes, you just set the dutch oven on top of the hot coals ("bottom heat cooking"). But there are times when you'll need to heat both the top and bottom of the oven. Just scrape about half the coals to the side and arrange the rest in a circle the size of the dutch oven's outer edge. Set the oven on top of the circle of coals, then pile the rest of the coals on top of the lid.
Start cooking. Lift the dutch-oven lid occasionally to check the food and temperature. To decrease the heat, scrape away some fuel. To increase the heat, or to cook longer than 45 minutes, add 6 to 10 new briquets or more wood embers (from that still-burning wood you moved to the side of your firepit) every 30 minutes.
Moroccan Braised Beef Recipe
This delectable recipe for Moroccan style braised beef is absolutely fabulous if you want something just a little bit different.
It’s like a beef stew, but with savory flavors of the Middle East.
Serve it over plain rice or make a rice pilaf. Or for something more casual, use warm pita bread pieces to soak up all of the wonderful sauce this Middle Eastern beef stew makes.
Moroccan recipes are a bit different than what we usually think of as Mediterranean recipes. The countries on the south side of the Mediterranean Sea, such as Morocco, tend to use different spices and herbs than those on the north side of the Sea, like Italy or Greece.
Moroccan recipes often contain cinnamon and spices that we often associate with Indian food. They just blend them differently.
You will also often see fruit in a Moroccan meat recipe. Raisins and dates are favorites. They tend to add a bit of sweetness to the dish, which is different, but quite nice.
- ½ gallon water
- 6 tablespoons kosher salt
- ¼ cup brown sugar
- 2 tablespoons cracked black peppercorns
- 1 tablespoon toasted coriander seeds
- 1 tablespoon toasted mustard seeds
- 1 tablespoon crushed red pepper
- 6 thyme sprigs
- 4 (1-inch) strips lemon rind
- 1 garlic head, halved crosswise
- 6 (8-ounce) bone-in beef short ribs
- 6 tablespoons olive oil, divided
- 2 teaspoons freshly ground black pepper
- 3 cups finely chopped onion
- 1 ½ cups finely chopped celery
- 1 cup finely chopped carrot
- 12 garlic cloves, finely grated
- 2 tablespoons unsalted tomato paste
- 3 anchovy fillets, rinsed and chopped
- 2 tablespoons chopped fresh oregano
- 2 tablespoons smoked paprika
- 1 cup red wine
- ½ cup red wine vinegar
- ¼ cup light agave nectar
- 4 cups unsalted chicken stock
- 3 tablespoons chopped fresh parsley
- 2 teaspoons grated lemon rind
- 3 garlic cloves, minced
Combine first 10 ingredients in a Dutch oven over high heat. Cook 8 minutes or until salt and sugar dissolve, stirring occasionally remove from heat. Cool completely. Place beef in brine cover and refrigerate overnight.
Remove beef from brine pat dry. Refrigerate, uncovered, 6 to 24 hours or until dry and tacky.
Heat a large enameled cast-iron Dutch oven over medium heat. Add 3 tablespoons oil swirl to coat. Season beef with pepper. Place half of beef in pan cook 15 minutes, turning to brown on all sides. Remove from pan. Discard oil. Repeat procedure with remaining 3 tablespoons oil and beef, reserving 1 tablespoon oil in pan.
Preheat oven to 325°. Add onion, celery, carrot, and grated garlic cloves to pan cook 15 minutes, stirring frequently to scrape up browned bits. Add tomato paste and anchovies cook 5 minutes, stirring frequently. Add oregano and paprika cook 1 minute. Add wine, vinegar, and agave simmer 10 minutes or until liquid is almost gone. Add stock bring to a simmer.
Return beef to pan. Spoon vegetables over beef simmer 5 minutes. Cover and braise at 325° for 3 hours, basting every 30 minutes.
Remove beef from pan. Cool liquid slightly skim and discard fat from surface of liquid. Remove meat from bones discard bones. Cut beef across the grain into slices. Bring vegetable mixture to a boil over medium-high heat reduce heat, and simmer until reduced to 3 cups or until slightly thickened, stirring frequently. Return beef to pan. Refrigerate overnight, or serve immediately.
Combine parsley, rind, and garlic. Sprinkle over beef.
Sauerbraten Recipe(Braised Beef)
The key to this Sauerbraten recipe is the 3-day marinade soak. The vinegar in the marinade makes the braised beef extra tender. If you are thinking of skimping on the marinade time, don’t. It just isn’t worth all of the prep work without the three-day soak. This is not a last minute meal. If you are cramped for time, try the Falscher Hase, but if you want a traditional German roast that is perfect for a special occasion, Sauerbraten is exactly what you want.
1 medium White Onion - peeled and sliced
2 large Carrots - cleaned and sliced (Yellow Carrots, if available)
1 stalk of Celery - cleaned and sliced
1 sprig of Parsley - washed and chopped
Mix all Marinade Ingredients in a pot
Bring Marinade to a boil
Cover Marinade and simmer 30-45 minutes
Remove Marinade from heat and cool
Clean and trim Roast
Place Roast in cooled Marinade
Marinate Roast for 3 days (yes, THREE DAYS) flipping daily
After 3 days, remove Roast from Marinade
Dry off Roast
Preheat oven to 400 Fahrenheit
Wrap Roast in Bacon slices, secure with cooking string
Roll Roast in Flour to coat all sides
Peel and slice Onion
Melt Lard or Butter in hot skillet
Brown Roast on all sides
Sauté Onion in surrounding skillet as Roast browns
Move browned Roast to roasting pan
Add 3 cups of Marinade to Onions in skillet
Bring Marinade to a boil
Pour Onion and Marinade over Roast
Place Roast into preheated oven
Roast for 90 - 120 minutes, basting frequently
Remove pan from over
Move Roast to serving dish
Cut and remove cooking string
For optional gravy:
Reduce roasting pan drippings in skiller
Thicken with 1 Tbsp of Flour
Can this recipe be done in a crock pot?
I don't see where the berries are being used. I'am assuming by the comments its mixed with the honey as the coating for the broil?
Good advice on braising technique. Thanks, technique advice is always welcome! I swapped out the berries for rosemary and carrots/pancetta for mushrooms. Awesome, yum!
Great deep flavour. Beef was fall apart tender. Great way to prepare the next Inexpensive cut of beef without worrying about it being too tough or chewy. There was a lot of remnant juice, but it was great to coat the barley or potato side dish.
Delicious and very tender. Did not have honey so put 1 Tblsp of brown sugar. Did not have nutmeg so added 1 Tsp of 5-spices Chinese spice. Hubby loved it! Will do it again.
It was really delicious, it did take a long time to cook tho. And there was a lot of extra sauce I couldn't bear to throw away, so next time I'd add a lot more veggies like potatoes maybe.
My brother in law made this recipe for dinner and it was wonderful.very tender
This is the easiest and most delicious recipe. Since getting it in my Ricardo's Magazine, we have served it not less than 3 times and it is going into the oven again now. Don't pass it up! Totally worth it.
Delicious! Even my picky 6 year old loved it. Next time I might dice a few potatoes.
I searched out this recipe because I had 2 cups of red wine to use up! We really enjoyed this dish! I did not have the juniper berries and ended up using home smoked bacon instead of the pancetta. but other wise followed the directions to a tee! Served this over mashed potatoes and garlic sauteed broccoli! Kudos on a wonderful dish!!
I changed a few ingredients and adapted to what I had in the fridge. Instead of using juniper berries and honey, I used a handful of fresh cranberries and maple syrup. I also added swiss brown mushroom and left out pancetta. I served it with mashed potatoes and the whole family loved it! The result was very yummy and perfect for the cold weather outside!
What You’ll Need To Make Onion-Braised Beef Brisket
Butchers typically sell two types of brisket: flat cut and point cut. These two pieces together make up a full brisket, a large slab of muscle from the cow’s chest. The point cut has more marbling, while the flat cut (also called first cut or center cut) is lean but topped with a thick fat cap. This recipe calls for a first cut/flat cut brisket. Don’t let your butcher trim all the fat off! A small fat cap bastes the meat, adding flavor and keeping it from getting dry and tough.
Red Wine Braised Beef
This red wine braised beef is made by slow cooking an inexpensive beef roast in red wine, beef broth, carrot, onion, and celery until fall-apart tender. An Italian classic. Simple, elegant, and ideal for entertaining.Adapted from Emiko Davies | Tortellini at Midnight | Hardie Grant, 2019
There’s something magical about beef braised in red wine. Tossing a cheap cut of beef, a bottle of wine, and some vegetables in a single pot and having it turn into a sigh-inducingly tender roast beef, complete with glossy, magazine-worthy pan sauce, is alchemy of the most ethereal sort. Thankfully, while braising requires a little time to work its considerable magic, it takes very little effort, making it a superlative weekend meal that’s ideal for entertaining No wand required.–Angie Zoobkoff
How To Ensure Your Red Wine Braised Beef Is Magnificent
According to the author (and Italian tradition), there are just three simple things about this near-foolproof recipe that you need to do to ensure you elicit the most knee-wobbling results.
1. Use almost the entire bottle of Barolo (or other relatively robust red wine, preferably a Nebbiolo-based grape) to cover the meat. The wine acts as a tenderizer and flavor enhancer. I cannot recommend enough that you choose a wine that you like it doesn’t have to be expensive or even a Barolo, but do pick one that you would happily drink yourself. [Editor’s Note: Same goes for quality beef stock. You may not want to sip it, but the cheapest canned broth at the store is going to compromise the quality of this braise. It calls for few ingredients so it helps when each is of utmost quality.]
2. The beef needs a little marbling if it’s too lean, it will easily become dry after cooking for so long. Ask your trusted butcher for a simple roast from around the shoulder of the cow.
3. Allow ample time. Make the braise well in advance, which ensures your meal is even more hands-off. A whole night’s rest in the fridge after cooking it is always a good idea for braised beef—even obligatory, I would say. The meat relaxes and the sauce thickens and intensifies in flavor. (A couple nights will do it even more good.)
What is braising?
To quote Wikipedia: " Braising (from the French word, "braiser") is a combination-cooking method that uses both moist and dry heats: typically, the food is first seared at a high temperature, then finished in a covered pot at a lower temperature while sitting in some amount of liquid (which may also add flavor)".
I saw some recipes for braised beef in the net requiring so many different spices and seasonings but I just stick to the basics, like star anise and cloves, and it was enough to do the trick.
How to Serve Them
There really is no trick here, just make sure to not over-boil them and then add in whatever you want to help make them creamy.
You can add in some butter, sour cream, heavy cream, cheese, you name it you can do it. I usually use a hand masher to mash the golden Yukon potatoes because I like them slightly chunky.