Best 3 Savory Braised Beef Recipes
Indulge in the exquisite flavors of melt-in-your-mouth braised beef, a classic dish elevated to new heights in this curated collection of recipes. Discover the art of slow-cooking, where tough cuts of beef are transformed into tender, succulent masterpieces through the magic of braising. Explore diverse culinary traditions, from the rich and aromatic French beef bourguignon to the rustic Italian braciole, each recipe offering a unique taste adventure. Whether you prefer the simplicity of classic pot roast or the hearty goodness of Irish stew, you'll find a recipe here to satisfy your cravings. Prepare to tantalize your taste buds and impress your loved ones with these exceptional braised beef creations.
Check out the recipes below so you can choose the best recipe for yourself!
SUNDAY STASH BRAISED BEEF
This simple braise is a weeknight savior. Make a big batch and stash it in the fridge or freezer to turn into stews, tacos, hashes, sandwiches, soups, and more.
Provided by Anna Stockwell
Categories Beef Beef Rib Steak Garlic Vinegar Stock Sunday Stash Kid-Friendly Small Plates
Yield 10-12 servings
Number Of Ingredients 9
Steps:
- Season beef on all sides with salt and pepper. Let sit at room temperature at least 45 minutes or up to 1 hour.
- Preheat oven to 275°F. Heat 1 Tbsp. oil in a large Dutch oven over medium-high. Working in batches and adding more oil if needed, sear meat until browned on all sides, 4-5 minutes per side. Transfer to a plate.
- Add garlic and tomato paste to hot pot and stir to coat. Cook over medium-high heat, stirring, until fragrant, 1-2 minutes. Add vinegar and scrape up browned bits from bottom of pot. Stir in stock and bay leaves, then nestle short ribs back into pot. The liquid should just cover the meat; if it doesn't, add more stock or water until it does. Transfer to oven and braise until meat falls apart easily when shredded with a fork, 3 1/2-4 hours. Let cool in liquid.
- Do Ahead: Beef can be cooked up to 5 days ahead. Store in braising liquid (to keep it from drying out) in an airtight container and chill, or freeze up to 2 months. Before reheating, break off and discard fat cap that forms on top.
- Cooks' Note: To cook in a slow cooker, transfer to a slow cooker instead of oven and cook on high for 4 hours or on low for 8 hours.
SAVORY BRAISED SHORT RIBS
This is hearty comfort food. Serve with mashed potatoes, a veggie and good bread for sopping up the sauce. YUM!
Provided by Dreamgoddess
Categories Meat
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Brown short ribs well on all sides (about 30 minutes) in Dutch oven over medium heat.
- Add broth, onion, 1 c water, peppercorns, worchstershire sauce, garlic, bay leaf and marjoram.
- Bring to a boil; reduce heat, cover and cook slowly 2 to 2 1/2 hours or until tender, turning once.
- Meanwhile, prepare Horseradish Sauce.
- Place short ribs on serving platter and keep warm.
- Skim fat from cooking liquid.
- Combine flour with 1 /2 cup water, mixing until smooth; combine with cooking liquid, bring to a boil, stirring constantly, reduce heat and cook slowly 3 minutes.
- Strain, if necessary, and serve with short ribs.
- Garnish platter with tomato wedges and parsley.
- Serve Horseradish sauce with short ribs.
- HORSERADISH SAUCE.
- 1/4 Cup Dairy Sour Cream 1 T Prepared Mustard 2 1/2 T Prepared Horseradish 1/8 t Salt Combine sour cream, horseradish, mustard and salt in small bowl.
- Cover and refrigerate.
MOROCCAN BRAISED BEEF
Curry powder is a blend of up to 20 spices, herbs and seeds. Add a pinch of curry to your favorite soups, stews, salads and even rice for an exotic flavor. In this Moroccan stew, begin with 2 teaspoons of curry, then add more to your taste. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 7h20m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Place flour in a large shallow dish; add beef and turn to coat. In a large skillet, brown beef in oil. Transfer to a 5-qt. slow cooker. Stir in the broth, onions, tomatoes, wine and seasonings. Cover and cook on low for 7-8 hours or until the meat is tender. , During the last 30 minutes of cooking, stir in the raisins. Serve with couscous if desired. Freeze option: Freeze cooled beef mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary. Serve as directed.
Nutrition Facts : Calories 533 calories, Fat 22g fat (7g saturated fat), Cholesterol 98mg cholesterol, Sodium 620mg sodium, Carbohydrate 45g carbohydrate (30g sugars, Fiber 5g fiber), Protein 34g protein.
Tips:
- To ensure the beef is fork-tender, cook it low and slow. Braising is a great way to achieve this, as the moisture and heat from the braising liquid help to break down the connective tissues in the beef.
- Use a good quality cut of beef for the best results. Look for a chuck roast, brisket, or short ribs.
- Brown the beef before braising it. This will help to develop flavor and color.
- Add vegetables to the braising liquid for extra flavor. Carrots, celery, and onions are all good choices.
- Season the braising liquid with herbs and spices. Bay leaves, thyme, and rosemary are all good options.
- Cook the beef until it is fork-tender. This can take several hours, so be patient.
- Serve the beef with mashed potatoes, rice, or your favorite side dish.
Conclusion:
Braised beef is a classic dish that is easy to make and always a crowd-pleaser. With a little planning and effort, you can create a delicious and satisfying meal that your family and friends will love. So next time you're looking for a hearty and flavorful dish, give braised beef a try. You won't be disappointed!
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