Best 2 Oven Braised Beef With Tomato Sauce And Garlic Recipes
Indulge in the delectable flavors of Oven-Braised Beef with Tomato Sauce and Garlic, a culinary masterpiece that promises a tender and juicy beef experience. This classic dish is elevated with a rich and savory tomato sauce, infused with aromatic garlic and a medley of herbs. Prepared with simple, wholesome ingredients, this beef dish guarantees a delightful meal that will tantalize your taste buds. Discover the art of slow-cooking, allowing the beef to braise gently in the oven, resulting in fall-apart tender meat that melts in your mouth. Accompanied by a variety of delicious recipes featured in the article, including a zesty Chimichurri Sauce, a creamy Horseradish Sauce, and a refreshing Cucumber Salad, this Oven-Braised Beef is sure to become a favorite in your kitchen.
Here are our top 2 tried and tested recipes!
GARLICKY BRAISED BEEF SHANKS
Provided by Trisha Yearwood
Categories main-dish
Time 3h40m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 325 degrees F.
- Season the beef shanks with salt and pepper. Heat the oil in a Dutch oven over medium-high heat. Brown the shanks, in batches if necessary, until golden brown on both sides, about 3 minutes per side. Transfer to a plate. Reduce the heat to medium, add the onion, celery and carrot to the pot and cook, stirring, until just starting to soften, about 3 minutes. Add the tomato paste and cook, stirring, 1 minute. Add the wine, bring to a boil and simmer until reduced by about half. Add the tomatoes, garlic, rosemary, and 1/2 teaspoon salt, then return the shanks to the pot. Nestle the shanks into the tomatoes, then add the stock (it should almost cover the shanks). Bring to a simmer. Cover the pot, transfer to the oven and braise until the meat is very tender, about 3 hours.
- Transfer the cooked shanks and their bones to a cutting board. Use a ladle to remove as much of the fat from the surface of the cooking liquid as possible. Coarsely shred the meat from the shanks, discarding any large chunks of fat. Return the shredded meat to the sauce and simmer on the stove over medium-high heat until slightly reduced, about 10 minutes. Season with salt and pepper and serve. The bones can be served on the side if desired; the marrow is delicious spread on toast.
OVEN-BRAISED BEEF WITH TOMATO SAUCE AND GARLIC
Steps:
- Preheat oven to 300°. Coarsely chop tomatoes with juice in a food processor. Put roast in an ovenproof 4- to 5-quart heavy pot or a casserole dish with a lid. Pour tomatoes over roast and scatter garlic around it. Season with salt and pepper. Braise in middle of oven, covered, until very tender, 3 to 4 hours. Cut roast into 1/4-inch-thick slices and serve with sauce and garlic. Makes 6 servings. Gourmet February 2001
Tips:
- Use a Dutch oven or other heavy-bottomed pot with a lid. This will help to evenly distribute the heat and prevent the beef from burning.
- Brown the beef in batches if necessary. Don't overcrowd the pot, or the beef will not brown properly.
- Use a good quality tomato sauce. This will make a big difference in the overall flavor of the dish.
- Add a variety of vegetables to the pot. This will add flavor and nutrients to the dish.
- Season the dish to taste. Add salt, pepper, and other spices as desired.
- Simmer the dish for at least 1 hour, or until the beef is tender. The longer you simmer it, the more flavorful it will be.
- Serve the dish over mashed potatoes, rice, or pasta.
Conclusion:
This oven-braised beef with tomato sauce and garlic is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover beef. The beef is tender and flavorful, and the sauce is rich and tangy. Serve it over mashed potatoes, rice, or pasta, and you have a meal that the whole family will enjoy.
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