Braised Beef – Rachel Cooks®

What do you often have for dinner on a Sunday? Are your meals the identical as another day of the week, or do you wish to make one thing somewhat particular? Perhaps you strive a recipe that takes longer than your common air fryer hen breasts or is just a bit extra indulgent. I do know that weekends are often after I make recipes like gradual cooker Italian pot roast, roasted hen, or this luscious braised beef. I really like having the additional time to arrange a particular dinner!

What’s Braised Beef?

Braising is a cooking methodology that mixes each dry and moist warmth to realize mouthwatering outcomes. You should use it for beef chuck roast, like I do right here, nevertheless it’s additionally nice for different cuts of meat, from braised lamb shanks to crimson wine braised quick ribs.

The method begins by searing the meat in a scorching pan to create a fantastically caramelized crust. After searing, the meat is cooked low and gradual in a liquid to interrupt down the powerful fibers within the meat. This isn’t a recipe that may be rushed, however oh my, is it value it! 

Fall-Aside-Tender Braised Beef

(Virtually) a whole meal in a pot. With succulent beef and tender diced veggies, you’re effectively in your strategy to a satisfying dinner with this braised beef recipe. Simply add mashed potatoes, roasted potatoes, or egg noodles to absorb the fabulous crimson wine sauce. We additionally find it irresistible with creamy polenta (strive simple Instantaneous Pot polenta!).

Price range-friendly. Chuck roast is a comparatively reasonably priced minimize of beef, so it’s an amazing possibility if you happen to’re watching your grocery funds. It is probably not filet mignon nevertheless it tastes like one million bucks while you prepare dinner it proper! (I additionally find it irresistible on this pot roast recipe, one other Sunday dinner favourite.)

Makes a LOT. This recipe makes 8 to 10 servings, relying on the dimensions of the roast you utilize, which suggests it’s glorious if you happen to’re having firm for dinner, or you should use the leftovers for meals all through the week as a result of braised beef is simply pretty much as good reheated.

Ingredient Notes

• Beef chuck roast: A chuck roast is a shoulder minimize that may be powerful if cooked incorrectly however tenderizes fantastically when braised, gradual cooked, or strain cooked. It has a wealthy taste.
• All-purpose flour: You’ll season the meat with salt and pepper earlier than coating it with flour, and searing it in oil. The flour creates that stunning browned crust which provides fabulous taste.
• Vegetable oil: You’ll want to use an oil that may stand as much as excessive warmth, corresponding to vegetable oil or canola oil.
• Greens: Onion, garlic, carrots, and celery stalks infuse the meat with taste. The greens are finely minced and soften proper into the wealthy sauce.
• Tomato paste: For a concentrated umami richness and a slight tanginess to the braising liquid, I add a few tablespoons of tomato paste.
• Crimson wine: Use a dry crimson wine like Cabernet Sauvignon or Merlot. It’s so value it for the complexity and depth it provides to the recipe however you should use further beef broth instead. I extremely advocate utilizing wine although.
• Beef broth: Select a very good high quality broth because it’s the bottom of the braising liquid.
• Worcestershire sauce: That is one other ingredient that’s typically used so as to add a savory depth and umami to a recipe.  
• Contemporary thyme: Dried thyme is completely positive if you happen to don’t wish to purchase contemporary. 
• Bay leaves: A few bay leaves infuse the meat with an natural notice whereas it cooks within the oven. The bay leaves are eliminated earlier than serving.
• Parsley: I like so as to add contemporary parsley to garnish the meat. It provides a pop of shade and taste.

The right way to Make Braised Beef

Prep the meat. Pat the meat roast dry with paper towels after which season each side with salt and pepper. Coat the whole roast with flour; reserve the surplus for later within the recipe.

Sear the meat. Add the oil to a big Dutch oven set over medium-high warmth. As soon as the pan could be very scorching, add the meat and brown each side. It takes about 5 to six minutes per facet. Take away the roast from the pan and switch it to a plate.

Soften the veggies. Utilizing the identical pan, scale back the warmth to medium and stir within the finely diced carrots, onion, and celery. As soon as they’re translucent and softened, about 5 minutes, stir within the garlic, tomato paste, and reserved flour (leftover from dredging the meat roast). Cook dinner till the garlic is aromatic and the tomato paste is darkened, about 1 minute. You’ll discover that cooking the tomato paste amps up its taste.

Deglaze the pan. Instantly add the wine to the pan. Let it sit for just a few seconds to prepare dinner, then seize a picket spoon or scraper, and scrape up the browned bits from the underside of the pot; the acid from the wine will assist loosen them up. Simmer for two to three minutes to scale back the wine.  

Prepare for roasting. Stir within the broth and Worcestershire sauce. Rigorously add the chuck roast to the pot, nestling it into the greens and broth. The liquid ought to cowl the meat two-thirds of the best way. If it doesn’t, add extra broth. Add the thyme and bay leaves to the liquid, ensuring the bay leaves are considerably submerged.

Roast the meat. Cowl the pot and place it in a 350ºF oven. Bake it for 3 hours, till the braised beef could be very tender.

End. Skim off the fats if you happen to’d like. Discard the bay leaves and thyme stems. Shred the braised beef and return it to the pot to absorb the sauce earlier than serving it. If you happen to want, plate the meat and spoon the sauce excessive. Garnish with parsley earlier than serving.

Recipe Variations

• Add mushrooms. For further veggie goodness, add sliced white or cremini mushrooms or entire button mushrooms to the pot when sautéing the greens. They add a pleasant earthiness to the sauce too!
• Attempt different herbs. Not all herbs stand as much as the massive flavors on this braised beef recipe however rosemary would work effectively.
• Swap the carrots for parsnips. They’ve a particular taste that’s not for everybody however if you happen to love parsnips, they’re terrific on this recipe. (And also you’ll additionally love this parsnip purée!)

Serving Options

Mashed potatoes. There’s simply one thing about tender beef roast and mashed potatoes. It’s a basic mixture. I really like these Instantaneous Pot mashed potatoes! Chunkier mashed crimson potatoes are all the time successful, too.

Egg noodles. Toss the cooked noodles in melted butter and serve the braised beef on high.

Crusty bread. Serve the meat roast with thick slices of heat, crusty bread to mop up each final drop of the crimson wine sauce.

Vegetable sides/salads. Select a easy vegetable or salad that doesn’t battle with the richly flavorful beef. Attempt sautéed asparagus, sautéed Brussels sprouts, or glazed carrots. A easy home salad with a balsamic French dressing is ideal, too.

Refrigerate: Retailer leftover braised beef and sauce in an hermetic container within the fridge for as much as 3 days.

Freeze: Braised beef will also be frozen in an hermetic container or freezer-safe bag for as much as 3 months. Thaw in a single day within the fridge earlier than reheating.  

Reheat: Heat leftover braised beef with the sauce within the microwave or in a pan on the stovetop set over medium warmth.

• Preheat oven to 350ºF.

• Pat the meat dry with paper towels, and season with salt and pepper. Sprinkle with flour till all sides are coated. Reserve further flour.

  4 to five kilos beef chuck roast, 2 teaspoons kosher salt, 1 teaspoon coarse floor black pepper, ¼ cup all-purpose flour

• Warmth vegetable oil in a big oven-safe Dutch oven or heavy-bottomed pot over medium-high warmth. Sear the meat on all sides till browned, about 5 to six minutes per facet. Take away the meat and put aside.

  2 tablespoons vegetable oil

• Cut back the warmth to medium. Add the onion, carrots, and celery to the pot. Sauté for five to 7 minutes till the onions are translucent. Add the garlic, tomato paste, and reserved extra flour, stirring for 1 minute to include.

  1 giant yellow cooking onion, diced, 2 medium carrots, finely diced, 2 stalks celery, finely diced, 5 cloves garlic, minced or pressed, 2 tablespoons tomato paste

• Pour within the crimson wine (or broth) and scrape up any browned bits from the underside of the pot. Let the liquid simmer for two to three minutes to scale back barely.

  1 cup crimson wine

• Stir within the beef broth and Worcestershire. Return the meat to the pot, nestling it into the liquid. The liquid ought to cowl about two-thirds of the meat however the beef shouldn’t be absolutely immersed. Add extra broth if wanted.

  1 ½ cups beef broth, extra as wanted, 1 tablespoon Worcestershire sauce

• Nestle the thyme sprigs and bay leaves into the liquid.

  2 sprigs contemporary thyme, 2 bay leaves

• Cowl the pot with a tight-fitting lid and switch to a preheated oven. Bake for 3 hours, till beef is fork-tender.

• Skim off extra fats from the liquid within the pot, if desired. Take away the bay leaves and the thyme stems from the pan.

• Shred the meat and return it to the pot to absorb the sauce, or serve it with the sauce spooned excessive. Garnish with contemporary parsley.

• A notice in regards to the greens: This recipe is just not meant to be a stew. The onions, carrots, and celery must be finely diced. You’ll discover that they beautiful a lot disappear into the sauce after the baking time. 
• Wine: We extremely advocate utilizing dry crimson wine on this recipe. The flavour it provides is outstanding.
• Decreased sodium: If you wish to lower the sodium on this recipe, use no-salt-added or low sodium beef broth and no-salt-added tomato paste. Examine seasoning earlier than serving; add salt if wanted.
• Storage: Any leftover braised beef must be refrigerated in a lined container with the sauce; it can preserve for as much as 3 days, or 3 months within the freezer. 

Serving: 8oz. beef and sauce, Energy: 505kcal, Carbohydrates: 9g, Protein: 45g, Fats: 30g, Saturated Fats: 12g, Polyunsaturated Fats: 4g, Monounsaturated Fats: 14g, Trans Fats: 2g, Ldl cholesterol: 156mg, Sodium: 1013mg, Potassium: 992mg, Fiber: 1g, Sugar: 3g, Vitamin A: 2701IU, Vitamin C: 5mg, Calcium: 67mg, Iron: 6mg

Vitamin data is robotically calculated, so ought to solely be used as an approximation.

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