Best 12 Braised Beef Onions Recipes

BEER-BRAISED BEEF AND ONIONS

Steps:

• In a large bowl, combine salt, pepper, bay leaves and paprika. Toss meat to coat, then cover, refrigerate and marinate at least 2 hours or overnight.
• Heat oven to 325 degrees. In a large (8-quart) Dutch oven or other heavy pot, heat butter and oil over medium-high until shimmering. Working in batches, brown beef on two sides until dark and crusty, transferring to a bowl when browned (reserve bay leaves). As you cook, add more oil and adjust heat if necessary to prevent burning.
• When all the meat is browned, add onions to the empty pot and return the heat to medium-high if you lowered it. Cook, stirring and scraping up the brown coating on the bottom of the pan as the onions release their liquid.
• Continue cooking until onions are deeply golden brown and soft, 20 to 30 minutes, stirring occasionally.
• Meanwhile, make a bouquet garni by tying thyme, parsley and reserved bay leaves together with kitchen string (or just throw them in the pot and warn your guests not to eat them).
• Push the onions to the sides, then add tomato paste, coriander and cinnamon to the bottom of the pan. Cook, stirring, 1 minute, until paste is darkened and fragrant. Stir in flour, cook another minute, then add stock, beer, 1 cup water and bouquet garni. Return beef and any juices in the bowl to the pot, bring to a simmer, then cover and transfer to oven. Cook until beef is tender, about 2 1/2 to 3 hours, turning it over halfway through.
• If the sauce seems thin, remove the meat with a slotted spoon; cover with foil to keep warm. Return pot with liquid to stove and simmer until thickened to taste, 5 to 10 minutes. Return the meat to pot and stir to heat through. Serve from the pot or a platter. Garnish with chopped parsley, flaky sea salt, pepper and paprika. Serve with mustard on the side.

BEER-BRAISED BEEF AND ONIONS

Steps:

• Halve onions lengthwise, then slice lengthwise 1/4 inch thick.
• Pat beef dry and season all over with 2 1/2 teaspoons salt and 1 teaspoon pepper. Heat 1 tablespoon oil in a wide 5-to 6-quart heavy pot over medium-high heat until it shimmers. Brown beef on all sides, about 15 minutes, then transfer to a plate.
• Cook onions with bay leaves and 1/2 teaspoon salt in remaining tablespoon oil in pot, scraping up brown bits from bottom and stirring occasionally, until onions are well browned, about 25 minutes.
• Meanwhile, preheat oven to 350°F with rack in middle. Cut a round of parchment paper the diameter of the inside of pot (near the top). Set parchment round aside.
• Add beer and vinegar to onions and bring to a boil, stirring and scraping up brown bits. Add beef and meat juices from plate and return to a boil.
• Cover with parchment round and lid and braise in oven until meat is very tender when pierced in several places with a meat fork, about 3 1/2 hours.
• Transfer beef to a cutting board and let stand, loosely covered, 20 minutes. Cut off string, then slice meat. Skim off fat from sauce and discard bay leaves. Reheat if necessary.
• Serve braised beef with onions and sauce.

BRAISED BEEF LIVER AND ONIONS

Steps:

• Dredge sliced liver in seasoned flour.
• Brown liver on both sides in oiled skillet over medium high heat.
• Place onions on top of liver in skillet.
• Dissolve bouillon cubes in hot water, pour on top of liver and onions.
• Cover and simmer on low until onions are tender and broth forms a thin gravy.

ROPA VIEJA (BRAISED BEEF, PEPPERS, AND ONIONS)

Steps:

• To braise beef: In a 5-quart kettle combine all braising ingredients and simmer, uncovered, 1 1/2 hours, or until beef is tender. Remove kettle from heat and cool meat in liquid 30 minutes. Transfer meat to a platter and cover. Strain braising liquid through a colander, pressing on solids, into a bowl. Return braising liquid to kettle and boil until reduced to 3 cups, about 30 minutes. Stew may be made up to this point 1 day ahead. Cool braising liquid completely and chill it and the beef separately, covered.
• In kettle cook green bell peppers and onion in 2 tablespoons oil over moderate heat, stirring, until softened.
• While vegetables are cooking, pull meat into shreds about 3 by 1/2 inches. To onion mixture add shredded meat, 2 cups braising liquid, tomatoes with juice, tomato paste, garlic, cumin, oregano, and salt and pepper to taste and simmer, uncovered, 20 minutes.
• While stew is simmering, in a large skillet cook red and yellow bell peppers in remaining 2 tablespoons oil over moderate heat, stirring occasionally, until softened. Stir peppers into stew with enough additional braising liquid to thin to desired consistency and simmer, uncovered, 5 minutes. Stir in peas and olives and simmer, uncovered, 5 minutes.
• Serve ropa vieja with yellow rice.
• To make the yellow rice: In a heavy 3-quart saucepan heat oil over moderately high heat until hot but not smoking and sauté cuminseed 10 seconds, or until it turns a few shades darker and is fragrant. Stir in saffron and rice and sauté, stirring, 1 to 2 minutes, or until rice is coated well. Stir in water and salt and boil rice, uncovered and without stirring, until surface of rice is covered with steam holes and grains on top appear dry, 8 to 10 minutes more. Remove pan from heat and let rice stand, covered, 5 minutes. Fluff rice with a fork.

BRAISED BEEF AND ONIONS

Steps:

• Put oven rack in middle position and preheat oven to 400°F.
• Pat meat dry. Stir together allspice, 2 teaspoons salt, and 1 teaspoon pepper in a small bowl and rub all over meat.
• Spread half of onions and half of garlic in a 13- by 9-inch roasting pan and arrange meat on top. Spread remaining onions and garlic over meat. Tightly cover pan with foil and roast, turning meat over after 1 hour, until meat is very tender, about 2 1/2 hours total.
• Skim fat from pan juices. Slice meat across the grain and sprinkle with parsley. Serve with onions and pan juices.
• note:.
• Beef can be braised 2 days ahead. Cool meat in juices, uncovered, then slice and chill in juices, covered. Reheat, covered, in a 350°F oven 30 to 40 minutes.

PEPPERY BEEF KEBABS WITH BRAISED PEARL ONIONS

Steps:

• Blanch onions in a large pot of boiling water 1 minute and drain, then cool under cold running water. Trim root ends and peel. Cook onions in butter in a 10-inch heavy skillet over moderate heat, stirring, 3 minutes (onions will not brown). Add salt and regular-grind pepper to taste and enough water to just cover onions and boil, partially covered, stirring occasionally, until onions are tender but not falling apart, about 15 minutes. Transfer onions to a bowl with a slotted spoon and if necessary boil juices until reduced to about 1/4 cup. Toss onions with juices.
• Combine coarsely ground pepper, chopped rosemary, garlic, and salt, then rub into both sides of steak. Cut meat into 3/4-inch cubes.
• Put 1 onion, then 1 steak cube (thread through unpeppered sides) on each rosemary branch or skewer to make 60 kebabs.
• Preheat broiler.
• Arrange some of kebabs in a row, a peppered side facing up, along 1 long side of oiled rack of a broiler pan so that leaf ends of rosemary branches and blunt ends of skewers point toward middle of pan. Cover exposed skewer or branch ends with a sheet of foil (don't cover beef or onions). Arrange another row of kebabs over foil, covering exposed ends in same manner. Continue adding rows of kebabs and layers of foil until pan is full, making sure exposed ends of last row of branches or skewers are covered with foil. (To broil kebabs in batches, keep remaining kebabs on a tray, covered with plastic wrap and chilled.)
• Broil kebabs 2 inches from heat until beef is seared on 1 side but still medium-rare, 2 to 3 minutes. Serve immediately.

BEER BRAISED BEEF WITH ONIONS AND STOUT

Steps:

• 2. Bake covered, in a 325 F oven for 1.5-1.75 hours, until meat is almost tender

BRAISED BEEF & ONIONS

Steps:

• Heat oven to 325°F Melt butter in 6-quart ovenproof covered saucepan or Dutch oven until sizzling; add beef. Cook over medium-high heat, stirring occasionally, until browned (5 to 8 minutes). Add onions, wine and hoisin sauce. Cover; bake 45 minutes.
• Stir flour into tomato sauce in small bowl. Add carrots and tomato sauce mixture to beef mixture. Continue baking, covered, for 45 minutes or until meat and vegetables are tender. Serve over hot cooked spaetzle or noodles of choice.
• Recipe Tip
• Hoisin sauce is a thick, reddish-brown sauce made from soybeans, garlic, chile peppers and spices. It lends a sweet, spicy and salty flavor to food. Look for it bottled in the Oriental food section of the supermarket.

LANSDOWNE BRAISED BEEF BRISKET WITH HORSERADISH SAUCE & PICKLED ONIONS

Steps:

• Preheat oven to 325F - Weigh Lamb and calculate final cooking at 12 min/Lb for Medium-Rare, and 15 min/Lb for Medium. - Place a lidded large roasting pan over 2 burners at high heat for 2 min - Add 3 tbsp olive oil and wait a minute - Place seasoned brisket, fat side down, in pan and sear on both sides until deep brown - 8 minutes/side - Once both sides are browned, remove brisket, reduce heat to med-high - Add remaining olive oil & vegetables to pan & cook until caramelized, 8 - 10 min - Stir often with a wooden spoon, scrape up crusty bits - Turn-off heat, add balsamic vinegar & then Crispin Lansdowne - Turn heat back up to medium-high and reduce liquids by about a quarter. - Add beef stock & bring to boil over high heat - Return brisket to pan, settling it so veggies surround meat - Stock should come to the top of the brisket. Add more stock if necessary - Cover pan tightly & Braise in oven for 4 hrs -If fork slides in easily, brisket is done. If meat resists, cook another 15 minutes. Do not let it dry out - Turn up heat to 400F - Transfer brisket to a baking sheet, and return to oven until top is crispy - about 20 minutes - Strain braising juices into a saucepan and skim the fat. - Let meat rest 10 minutes after it comes out of the oven - Place on a cutting board and slice thinly, against the grain - Serve with mashed potatoes. - Plate meat, spoon braising juices over meat, add dollop of horseradish cream. - Top with pickled onions

BRAISED BEEF, PEPPERS AND ONIONS: ROPA VIEJA

Steps:

• Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Season the steak with salt and pepper and cook, turning once, until well browned.
• Transfer the steak with 1 bay leaf and the clove-studded onion to a large pot, with a tight-fitting lid, and cover with water by 1 inch. Bring to a boil, lower the heat, and simmer, covered, until tender, about 1 1/2 hours. Remove from the heat and cool the meat in the liquid for about 30 minutes. Transfer meat to a platter and cover, to keep warm. Reserve 2 cups of the cooking liquid. (Stew may be made up to this point 1 day ahead.)
• Meanwhile, return the skillet to medium-high heat and heat the remaining 3 tablespoons oil. Add the remaining bay leaf, peppers, garlic, onion, oregano, and cumin and cook, stirring, until softened and fragrant, about 8 minutes. Add the tomato paste and cook, stirring, until dark red, about 1 minute more. Add the 2 cups reserved liquid, tomatoes, and olives and bring to a boil. Lower the heat and simmer until slightly thickened, about 10 minutes.
• While the vegetables are cooking, pull the steak into shreds. Add the steak and peas to the vegetable mixture and cook, stirring, until just heated through. Season with salt and pepper, to taste. Serve with white rice.

SLOW COOKER BEER BRAISED BEEF WITH ONIONS RECIPE

Steps:

• Season beef with salt and pepper and place in slow cooker. Combine onions, water, oil, sugar, 1/2 tsp salt, and 1/4 tsp pepper in 12 inch nonstick skillet. Bring mixture to boil over medium high heat. Cover and cook until onions are softened and water is nearly evaporated, about 10 minutes. Uncover and continue to cook, stirring often, until onions are soft and dark brown, 8 to 10 minutes longer. Add tomato paste, garlic, and thyme sprigs and cook until fragrant, about 1 minute. Stir in flour and cook for 1 minute. Stir in beer and broth and bring to simmer. Cook until thickened, about 2 minutes. Transfer onion mixture to slow cooker and stir to combine. Cook until beef is tender, 6 to 7 hours on high or 8 to 10 hours on low. Discard thyme sprigs. Skim fat from surface of stew. Stir in parsley and season with salt and pepper to taste. Serve over egg noodles, rice or mashed potatoes.

BRAISED BEEF AND ONIONS

Steps:

• 1. Put oven rack in middle position and preheat oven to 400 degrees.
• 2. Pat meat dry. Stir together allspice, 2 tsp salt, and 1 tsp pepper in a small bowl and rub all over meat.
• 3. Spread half of onions and half of garlic in a 13 by 9-inch roasting pan and arrange meat on top. Spread remaining onions and garlic over meat. Tightly cover pan with heavy-duty foil and roast, turning meat over after 1 hour, until meat is very tender, about 2 to 2-1/2 hours total.
• 4. Skim fat from pan juices. Slice meat across the grain and sprinkle with parsley. Serve with onions and pan juices.