Best 5 Balsamic Braised Beef Recipes
**Balsamic Braised Beef: A Culinary Symphony of Rich Flavors and Tender Textures**
Indulge in the symphony of flavors and textures that is balsamic braised beef. This classic dish, steeped in culinary tradition, tantalizes the taste buds with its tender beef, enveloped in a luscious sauce that harmonizes the sweetness of balsamic vinegar with the savory depth of beef broth.
Embark on a culinary journey with our curated collection of balsamic braised beef recipes, each offering a unique twist on this timeless classic. From the rustic charm of a traditional braised beef to the modern elegance of a red wine-infused variation, these recipes cater to diverse palates and cooking preferences.
**1. Classic Balsamic Braised Beef: Embrace the Tradition**
Immerse yourself in the culinary heritage of balsamic braised beef with this classic recipe. Simple yet exquisite, this dish showcases the intrinsic flavors of beef, lovingly braised in a symphony of balsamic vinegar, beef broth, and aromatic vegetables. The result is a fall-apart-tender beef, its every bite infused with a rich and flavorful sauce.
**2. Red Wine-Balsamic Braised Beef: A Contemporary Twist**
Explore a modern interpretation of balsamic braised beef with this red wine-infused variation. The addition of red wine lends a rich, fruity complexity to the sauce, complementing the balsamic vinegar's sweetness and the beef's savory essence. This recipe promises a taste experience that is both familiar and refreshingly distinct.
**3. Slow Cooker Balsamic Braised Beef: Convenience Meets Flavor**
Embrace the ease and convenience of slow cooking with this slow cooker balsamic braised beef recipe. Simply assemble the ingredients in your slow cooker and let it work its magic. The result is a tender and flavorful beef dish that requires minimal effort and delivers maximum taste. Perfect for busy weeknights or casual gatherings.
**4. Herb-Roasted Balsamic Braised Beef: A Symphony of Aromas**
Elevate the classic balsamic braised beef experience with a medley of aromatic herbs. This recipe incorporates fresh thyme, rosemary, and sage, infusing the beef and sauce with a symphony of flavors and aromas. Each bite is a delightful journey through a garden of culinary delights.
**5. Creamy Balsamic Braised Beef: A Luxurious Indulgence**
Indulge in the decadence of creamy balsamic braised beef. This recipe adds a touch of cream to the sauce, creating a luscious and velvety texture that complements the tender beef perfectly. Prepare to be captivated by the richness and elegance of this culinary masterpiece.
No matter your culinary preferences or skill level, our collection of balsamic braised beef recipes offers something for everyone. Embark on this flavor-filled journey and discover the perfect recipe to satisfy your cravings.
BALSAMIC BRAISED BEEF
Make weekend entertaining a simple yet satisfying affair with this Italian-inspired recipe
Provided by James Martin
Categories Dinner, Main course
Time 3h50m
Number Of Ingredients 9
Steps:
- Tip the beef into a bowl, then pour over the balsamic vinegar. Mix well, then leave to marinate in the fridge for 1 hr.
- Heat oven to 180C/fan 160C/gas 6. Put the beef stock, garlic, onion, carrots and herbs into a casserole dish with the beef and its marinade. Mix everything together, cover, then place in the oven. Cook for 2½ hrs until the beef is really tender, then leave to cool slightly.
- Tip the beef into a colander with a bowl underneath to catch the juices. Tip the liquid back into the casserole then, on the hob, bring to the boil until it starts to become a syrupy gravy. If you prefer your gravy thicker, add the cornflour and simmer, stirring, for 1 min more. Return the beef to the sauce and serve. Can be frozen for up to 1 month.
Nutrition Facts : Calories 408 calories, Fat 17 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 8 grams sugar, Fiber 1 grams fiber, Protein 56 grams protein, Sodium 0.64 milligram of sodium
BALSAMIC BRAISED SHORT RIBS
This Balsamic Braised Short Ribs is a hearty dish that's comforting on a chilly evening.
Provided by Silvia
Categories Dinner/ Main Meals Meat
Time 2h20m
Number Of Ingredients 11
Steps:
- Heat ghee (or oil) in a dutch over or cast iron pot. Add short ribs that are pre-seasoned with salt and pepper, to taste. Brown the ribs on all sides. Transfer to a plate (12-15 mins)
- Add onion and garlic to the pot. Sauté for 2-3 minutes. Then deglaze the pan with coconut aminos* and balsamic vinegar. Give it a good stir scraping the bottom of the pan to remove all bits and pieces.
- Add tomato paste and almond flour. Whisk well to combine. Add bone or beef broth.
- Transfer short ribs back to the pot. Add bay leaf and thyme. Cover and cook in the oven at 350F degrees for 2 hours.
BALSAMIC ROASTED BEEF
Steps:
- Preheat the oven to 500 degrees F. Line a sheet pan with aluminum foil.
- Place the beef on the sheet pan. Combine the mustard, vinegar, and salt in a small bowl. Spread the mixture on the filet and brush it evenly over the top and sides. Sprinkle the cracked pepper evenly all over the meat.
- Roast the filet for 30 minutes exactly for medium-rare (25 minutes for rare and 35 minutes for medium). Remove the pan from the oven, cover tightly with aluminum foil, and allow the beef to rest on the pan for 10 minutes. Slice and serve hot or warm.
- Note: This recipe was doubled for this episode.
BALSAMIC BRAISED POT ROAST
I first made this braised chuck roast dish to impress my new mother-in-law. She loved it. Luckily, the oven does all the work in this never-fail pot roast. - Kelly Anderson, Glendale, California
Provided by Taste of Home
Categories Dinner
Time 3h10m
Yield 8 servings.
Number Of Ingredients 18
Steps:
- Preheat oven to 325°. Sprinkle roast with salt and pepper. In a Dutch oven, heat oil over medium heat. Brown roast on all sides. Remove from pot. , Add celery, carrots and onion to the pot; cook and stir 3-4 minutes or until fragrant. Add turnips, sweet potato and garlic; cook 1 minute longer., Add wine, stirring to loosen browned bits from pot. Stir in broth, vinegar and herbs. Return roast to pot; bring to a boil. Bake, covered, 2-1/2 to 3 hours or until meat is tender., Remove beef and vegetables; keep warm. Discard herbs from cooking juices; skim fat. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir 2 minutes or until thickened. Serve with pot roast and vegetables.
Nutrition Facts : Calories 405 calories, Fat 20g fat (7g saturated fat), Cholesterol 111mg cholesterol, Sodium 657mg sodium, Carbohydrate 19g carbohydrate (9g sugars, Fiber 3g fiber), Protein 35g protein.
BRAISED BEEF BRISKET WITH ONIONS, MUSHROOMS, AND BALSAMIC
Provided by Anne Burrell
Time 3h45m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Coat a large roasting pan with olive oil and bring to a high heat. Season the brisket generously with salt. Add the brisket to the pan and brown well on both sides. Remove the brisket from the pan and reserve.
- Preheat the oven to 375 degrees F.
- Lower the heat to medium, ditch the excess oil, and add the bacon and reserved skin to the pan with a little more oil. Cook the bacon, stirring occasionally, until the bacon is crispy and has let out a lot of fat. Add the onions and celery. Season with salt and cook until they are very soft and aromatic, 7 to 8 minutes. Add the garlic and cook for another 2 to 3 minutes. Toss in the mushrooms and cook until they are soft and wilted. Add the balsamic vinegar and reduce it by half. Taste it - it will be very vinegary, but that's ok, don't worry. Season with salt, if needed. Lay the brisket on top of the veggie mix and add the chicken stock to the pan until it just covers the brisket. Add the bay leaves and thyme.
- Cover the pan with foil and roast in the oven. Roast for 1 hour, check the brisket, and turn it over. Add more stock if the liquid level has reduced. Cover the pan again and return it to the oven for another hour. Remove the foil and roast for 30 minutes more.
- Remove the roasting pan from the oven, transfer the brisket to a cutting board, cover with foil, and let rest for 20 minutes.
- Skim off any excess fat from the cooking liquid. If the vegetables are swimming in liquid, reduce the liquid on the stovetop over medium-high heat. You want the sauce to be soupy. Taste the liquid and re-season if needed. Slice the brisket against the grain on the bias. Serve topped with the onion-mushroom mixture and sprinkle with chopped chives.
Tips:
- Sear the beef cubes in batches to avoid overcrowding the pan and ensure even browning.
- Use a heavy-bottomed pot or Dutch oven to evenly distribute heat and prevent burning.
- Choose a good quality balsamic vinegar for the best flavor. Look for a vinegar that is aged for at least 12 years.
- Don't be afraid to adjust the cooking time depending on the tenderness of your beef. If the beef is still tough after the recommended cooking time, continue to braise it until it is fork-tender.
- Serve the balsamic braised beef with mashed potatoes, rice, or your favorite pasta.
Conclusion:
Balsamic braised beef is a classic dish that is perfect for a special occasion or a casual weeknight meal. The beef is tender and flavorful, and the balsamic vinegar sauce is rich and delicious. This dish is sure to impress your family and friends.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
