**Braised Beef and Veal with Tomato Gravy: A Hearty and Flavorful Dish for Any Occasion**
Are you looking for a comforting and flavorful dish that's perfect for a special occasion or a cozy family dinner? Look no further than our braised beef and veal with tomato gravy. This classic dish combines tender beef and veal, slow-cooked in a rich and savory tomato-based sauce. The result is a hearty and satisfying meal that's sure to impress your guests. In this article, we'll provide you with two variations of this delicious recipe: one using a Dutch oven and another using a slow cooker. Whether you prefer a hands-on cooking experience or a set-it-and-forget-it approach, we've got you covered. So gather your ingredients, prepare your cooking vessels, and let's embark on a culinary journey that will leave your taste buds dancing.
BRAISED BEEF WITH GRAVY-LIKE SAUCE AND VEGETABLES
Steps:
- Start preheating the oven to 350F.
- If you like garlic and want to add a couple of full heads, it's a creamy deliciousness once cooked, do as follows. Remove as much loose skin as you can. Cut off about a quarter to one third from one end. Garlic heads will go in the braising pan later, while some of the cut off pieces can be used in this recipe in place of the two required garlic cloves and the rest can be saved for other uses.
- Heat the olive oil with two tablespoons of butter in a braising pan over medium-high heat. Add the beef and brown on all sides. Remove the meat from the braising pan and set aside.
- Add the onions, mushrooms, shallots, carrots and leeks. Saute until the vegetables are slightly softened, about 4-5 minutes. Add the minced garlic and continue sauteing for another minute.
- Add the remaining two tablespoons of butter and let it melt, while constantly stirring. Turn the heat down to low. Have the broth ready. Add the flour and stir briskly until it is fully incorporated. Pour in the broth, turn the heat up to medium high and let the liquid mixture come up to a boil. Reduce heat to medium and simmer, constantly stirring, until the mixture starts to thicken. It shouldn't take long, less than a minute. Remove from heat.
- Add the pepper and nutmeg, stir, then salt to taste. Stir in the red wine vinegar. The sauce may taste a little too tart right after you add the vinegar, but it will be perfect by the time it's done cooking.
- Nestle beef pieces and garlic heads, if using, in the sauce, spreading them out evenly. If using, place the garlic bulbs cut side up. Garlic smell can be quite strong, so add those bulbs only if you love garlic and have a good ventilation in the kitchen. If you place it cut side down, the sauce will get infused with garlic too much.
- Cover and braise in the oven at 350F for 3-4 hours. I think the beef only gets better if cooked a little longer.
- Serve with freshly made mashed potatoes, garnish with chopped fresh herbs, and enjoy.
Nutrition Facts : Calories 511 kcal, Carbohydrate 13 g, Protein 28 g, Fat 38 g, SaturatedFat 15 g, Cholesterol 115 mg, Sodium 625 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving
BRAISED ROULADEN WITH PAN GRAVY
Steps:
- Lay flat each piece of top round, spread on a layer of mustard, sprinkle lightly with salt and pepper and top with a slice of bacon. At one end of each piece, place about a tablespoon of the chopped onions and a pickle spear. Starting from the filling side (the onions and pickle), begin to roll each piece while tucking in the sides (this will keep your rouladen filling inside as you cook them). Tie a piece of butcher string around each rouladen in the middle and then on both sides (like you would a present), and then knot it.
- Heat the olive oil in a large pan on medium-high heat. Cook the rouladen on all sides until brown. Remove any excess oil from the pan, leaving the leftover brown bits. Reduce the heat, add the beef stock and bring to a simmer. Simmer on medium-low to low heat, covered, until the rouladen are fork-tender, about 90 minutes. Remove them from the pan (leaving the juices), cover loosely with foil and let rest for 10 minutes.
- Whisk together the cornstarch and 1/4 cup cold water until smooth. Bring the leftover pan juices to a simmer and slowly add the cornstarch mixture while stirring. Bring to a boil, reduce the heat and simmer until the starchy flavor has been cooked away, about 10 minutes. Add the red wine near the end of the cooking time if using, to add a nice zesty flavor.
- Serve the rouladen with the gravy.
BRAISED TONGUE
Beef tongue has none of the characteristic challenges of other ''off-cuts'' - its taste is clean and beefy and its texture is firm and fleshy. Once braised, be sure to peel it while still warm and return it to its braising liquid to remain moist. The cooked tongue will keep in the refrigerator for a week and can be used as a sandwich meat, a warm main dinner course, a cold meat salad for lunch - in almost all the ways you might use a beef tenderloin.
Provided by Gabrielle Hamilton
Categories appetizer
Time 5h
Yield Serves 6
Number Of Ingredients 13
Steps:
- Pour the neutral oil into a large, heavy-bottomed Dutch oven set over medium heat. Sweat onion 5 minutes, stirring constantly so no color develops.
- Add the celery and carrot and 3 tablespoons of water. Cover with a tightfitting lid, and let the vegetables steam for a few minutes, being careful not to scorch. Add more water if necessary.
- Arrange the tongue in the pot, and add the parsley stems, bay leaves, peppercorns, red-wine vinegar and salt. Pour in enough water to just barely cover the tongue. Cover with a lid, and bring to a boil.
- Once the tongue braise has come to a boil, remove the lid, and reduce to a simmer. Cut a round of parchment the diameter of the pot and set it directly on top of the braising liquid. Simmer the tongue 4 hours, adding more water if needed to keep the tongue just covered. The tongue tends to suck up a lot of water quite quickly.
- Remove the tongue from the braising liquid. Strain the braising liquid (discard the solids), and return liquid to the pot. Peel the thick outer skin off the tongue while it is still warm. Trim off any fat or gristle, then return the tongue to the braising liquid and let cool completely.
- To serve, cut the tongue crosswise into thin slices, and arrange on a platter in a single layer. Drizzle with a few drops of the braising liquid. Spoon the gribiche over the tongue, and top with some fresh-picked parsley leaves and a generous glug of olive oil.
Nutrition Facts : @context http, Calories 535, UnsaturatedFat 21 grams, Carbohydrate 14 grams, Fat 38 grams, Fiber 2 grams, Protein 32 grams, SaturatedFat 15 grams, Sodium 786 milligrams, Sugar 3 grams
SUNDAY GRAVY WITH BEEF OR PORK BRACIOLA AND ANNA AND FRANKIE'S MEATBALLS
Provided by Food Network
Categories appetizer
Time 3h45m
Yield 8 to 10 servings
Number Of Ingredients 28
Steps:
- Braciola: With meat cleaver or any heavy kitchen utensil, pound the meat slices between 2 sheets of waxed paper. Rub each piece of meat with the garlic clove. Sprinkle each slice of meat with and equal amount of cheese and parsley. Add salt and pepper, to taste.
- Roll the meat up tightly like a cigar, and tie with butcher's twine to keep meat rolled while cooking. Heat oil in a large saucepan over high heat. Add the meat rolls and fry for about 6 minutes or until evenly browned. Reserve meat for gravy.
- Meatballs: Combine beef, veal, and pork in a large bowl. Add eggs, cheese, parsley, garlic, and salt and pepper to taste. Using your hands, blend ingredients. Add bread crumbs to mixture. Slowly add water, 1 cup at a time, until mixture is moist.
- Shape meat mixture into balls, approximately 2 1/2 to 3-inch balls.
- In a large skillet, heat oil. The oil should be very hot, but not smoking. Place the meatballs in pan, and fry in batches. When the bottom half of meatball is browned and slightly crispy, turn over and cook top half. Remove from pan and drain on paper towel.
- Sunday Gravy: In a large saucepan, heat oil over medium heat. Add the garlic and toss to coat with oil. Cook meat a few pieces at a time, about 5 minutes, until nicely browned on all sides. Remove meat from pan and set aside. When garlic cloves have browned, remove and discard them.
- Combine tomato paste and water and stir into oil. Stirring constantly, cook for 2 to 3 minutes. Add the tomatoes and juice, raise heat, and bring to a boil. Using a tomato can, measure 2 cans of cold water, add to pan, and return to a boil.
- Return beef and pork to the sauce, and add salt and pepper, to taste. Bring to a boil and allow to boil for 5 minutes. Lower heat and partially cover pan. Cook for approximately 2 hours stirring occasionally until meat is almost falling apart and sauce is thick.
- One hour before sauce is ready, add the beef or pork braciola and sausage. Add the meatballs at the same time.
- To serve: Remove meat from sauce. Serve sauce over pasta, and the meats on a separate platter.
SLOW COOKER VEAL SHANKS RECIPE
This slow cooker veal shanks, or osso buco, cooked in a tomato gravy until fork-tender. The recipe is as simple as adding everything to your slow cooker with no sauteing or searing required.
Provided by Veena Azmanov
Categories Dinner Lunch Main Course
Time 6h10m
Number Of Ingredients 18
Steps:
- Thaw the shanks for at least an hour before you plan to cook. Place them on clean paper hand towels and pat them dry. Pro tip - The shanks must be dry. Otherwise, there will be excess gravy. I like to leave to thaw them uncovered in the fridge overnight so that excess moisture can dry out.
- Liquid ingredients - In a measuring cup combine all the liquid ingredients - garlic and onion powder, balsamic vinegar, tomato paste, mustard paste, crushed tomatoes, honey, broth, oil, salt, and pepper. Pro tip - You can also add all these ingredients directly into the slow cooker. For the purpose of the video, I did it in a measuring cup.
- Place the veal shanks, thyme, and rosemary in the slow cooker or crockpot. Then, pour the liquid ingredients over the veal shanks. Lightly stir to ensure the liquid goes under the shanks.
- Cover and cook. You can slow cook on low for 8 hours or slow cook on high for 4 to 5 hours.
- Make a slurry with cornstarch and water. Then, add it to the slow cooker. Cook another 30 to 60 minutes. Pro tip - In the video, I removed the meat out before adding the slurry. This is a great way to prevent overcooking the meat as well as reducing excess liquid. But, you can also add the slurry directly with the meat in the pot.
- Garnish with chopped parsley over steamed rice or mashed potatoes.
Nutrition Facts : Calories 341 kcal, Carbohydrate 13 g, Protein 45 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 170 mg, Sodium 714 mg, Fiber 2 g, Sugar 8 g, UnsaturatedFat 6 g, ServingSize 1 serving
BEEF TIPS WITH TOMATO GRAVY
I learned this recipe from watching my mom and dad cook it my whole life. Its quick and easy and tastes so good. :) I hope you enjoy it.I serve this over rice. And green beans and corn bread. :)
Provided by jennifer roberts
Categories Beef
Time 35m
Number Of Ingredients 5
Steps:
- 1. Brown the beef with a little water in a pan with onions. Season beef as you want
- 2. Drain excess water and oil from beef. Add back into pan along with can of tomatos
- 3. Fill tomato can full of water and add to pan
- 4. Add ketchup a little pepper and stir really good.
- 5. Bring to a simmer for about 20-25 minutes. Tomato broth should be a little thicker than water.
BEEF WITH TOMATO GRAVY
Use any cut of tender beef that you desire, this tastes even better the next day --- add in some mushrooms too, serve with cooked noodles.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Combine the flour with the seasoned salt and pepper in a bowl.
- Light coat the beef cubes with the flour mixture.
- Heat oil in a heavy pot over medium-high heat until hot.
- Brown the beef on all sides; remove to a bowl.
- Add in onion, celery, thyme and oregano; cook stirring and scraping down the browned bits.
- Add in the garlic and dried red pepper flakes (if using) saute for 1 minute.
- Add in tomatoes, bay leaves, consomme, Worcestershire sauce and wine.
- Return the beef back to the pot.
- Season with pepper.
- Cover and simmer on top of the stove until the beef is very tender (about 2 hours).
- Serve with cooked noodles and sprinkle with grated Parmesan cheese if desired.
Nutrition Facts : Calories 737.6, Fat 46.5, SaturatedFat 16.1, Cholesterol 152, Sodium 438.9, Carbohydrate 26.6, Fiber 4.5, Sugar 9.9, Protein 49.4
WHOLE BRISKET WITH TOMATO GRAVY
Provided by Matt Lee And Ted Lee
Categories dinner, roasts, main course
Time 4h
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 450 degrees. In a bowl, combine garlic, rosemary, pepper, salt, brown sugar, red pepper and paprika. Place brisket fat-side up in a large, deep roasting pan (about 13 by 16 inches) and rub all over with mixture.
- Roast brisket, uncovered, for 20 minutes. While brisket cooks, pour olive oil into a large saucepan over medium heat and add onions. Sauté, stirring occasionally, until onion softens, about 5 minutes. Add tomatoes and their liquid, bring to a boil, then reduce to a simmer. Stir occasionally, breaking tomatoes with a spoon or whisk. Simmer uncovered for 10 minutes and season to taste with salt and black pepper. Remove brisket from oven. Reduce oven temperature to 325.
- Pour 1 cup wine and the tomato sauce over brisket. Cover pan as tightly as possible with foil and roast for 3 1/2 hours, turning once at 2 hours and again at 3 hours, each time carefully replacing foil.
- Transfer brisket to a platter. Allow sauce to settle for a moment in pan, then, using a slotted spoon, transfer to a blender, allowing fat to strain out. Purée until smooth, adding remaining 1/4 cup wine. Season to taste with salt and black pepper. Slice brisket diagonally from thinnest end in 1/4-inch slices. Serve with sauce.
Nutrition Facts : @context http, Calories 1191, UnsaturatedFat 45 grams, Carbohydrate 13 grams, Fat 92 grams, Fiber 5 grams, Protein 71 grams, SaturatedFat 35 grams, Sodium 998 milligrams, Sugar 7 grams
BRAISED VEAL SHANKS WITH WHITE BEAN TOMATO SAUCE
Steps:
- In a kettle heat 2 tablespoons of the oil and the butter over moderately high heat until the foam subsides, in the fat brown the veal shanks, and transfer them to a plate. Pour off the fat from the kettle, add the remaining 3 tablespoons oil, and in it cook the onion, the carrot, the celery, the garlic, the bay leaves, and salt and pepper to taste over moderate heat, stirring, until the vegetables are softened. Return the shanks to the kettle, add the thyme, 5 of the parsley sprigs, the zest, the beans, the tomatoes, the wine, and the broth, and bring the liquid to a boil. Braise the mixture, covered, in the middle of a preheated 350°F. oven, basting the shanks every 30 minutes, for 2 hours, transfer the shanks with a slotted spoon to a plate, and keep them warm, covered. Discard the thyme sprigs and the bay leaves and in a blender or food processor puree the vegetable mixture in batches. (For a chunky sauce, purée half the vegetable mixture and stir the purée into the remaining vegetable mixture.)
- Serve the veal shanks topped with the sauce and sprinkled with the gremolata. Garnish each serving with an additional parsley sprig.
- Make the gremolata.
- In a small bowl stir together the parsley, the zest, and the garlic.
Tips:
- For a richer flavor, use a combination of beef and veal stock.
- Use high-quality tomatoes for the best flavor. Fresh, ripe tomatoes are ideal, but you can also use canned whole tomatoes or crushed tomatoes.
- Brown the beef and veal in batches to prevent overcrowding the pan and ensure even browning.
- Simmer the beef and veal in the gravy for at least 1 hour, or until the meat is tender and falling apart.
- Serve the braised beef and veal with mashed potatoes, egg noodles, or rice.
Conclusion:
This braised beef and veal with tomato gravy is a classic Italian dish that is perfect for a special occasion or a weeknight meal. The beef and veal are braised in a rich tomato gravy until they are tender and flavorful. The dish is served with mashed potatoes, egg noodles, or rice. With a little planning, this dish is easy to make and is sure to be a hit with 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 »
You'll also love