BRAISED BEEF RECIPES

BRAISED BEEF RECIPE - FOOD.COM

Braised Beef Recipe - Food.com image

I've only tried this once, and was actually rather successful. I thoroughly enjoyed it. Since I came across it again, I'll have to try it again soon.

Total Time 2 hours 20 minutes

Prep Time 20 minutes

Cook Time 2 hours

Yield 4-6 serving(s)

Number Of Ingredients 16

Ingredients

3 lbs rump roast
salt & pepper
1 tablespoon prepared mustard
8 slices bacon, diced, uncooked
3 tablespoons vegetable oil
2 onions, coarsely chopped
1/4 teaspoon thyme (to taste)
1 bay leaf
1/4 teaspoon parsley (to taste)
1/4 teaspoon paprika (to taste)
1 teaspoon tomato paste
1/2 cup dry red wine
1 cup beef stock
2 tablespoons all-purpose flour
water
1/2 cup whipping cream or 1/2 cup sour cream

Steps:

Rub beef generously, all over, with salt, pepper and mustard.
Sautee the bacon in large heavy pan.
Remove bacon.
Add oil.
When hot, add the beef and brown evenly on all sides.
Add the onions and herbs. Cook until the onions are nearly tender, then add the paprika, tomato paste, wine, stock and replace the bacon.
Cover the pot and simmer 1 1/2 to 2 hours, until tender.
Remove and let it stand for 5 - 10 minutes before carving.
Meanwhile, stir the flour into small amount of water. Add this into hot cooking liquid.
Stir constantly till thick.
Stir in the cream of your choice (I liked it best with sour cream).
Serve with mashed or fried potatoes.

Nutrition Facts : Calories 1144, FatContent 83.3, SaturatedFatContent 31.3, CholesterolContent 279.1, SodiumContent 820.5, CarbohydrateContent 11, FiberContent 1.1, SugarContent 2.9, ProteinContent 78.2

RED WINE BRAISED BEEF | RICARDO

Red Wine Braised Beef | RICARDO image

Provided by Ricardocuisine

Total Time 4 hours 25 minutes

Prep Time 25 minutes

Cook Time 4 hours

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

1 boneless beef blade roast, about 3 lbs (1.5 kg) and about 3-inch (7.5-cm) thick
1/4 cup (60 ml) olive oil
3 shallots, chopped
2 teaspoons (10 ml) crushed juniper berries
1/2 teaspoon (2.5 ml) cracked black pepper
1/4 teaspoon (1 ml) ground nutmeg
2 tablespoons (30 ml) unbleached all-purpose flour
2 cups (500 ml) red wine
2 cups (500 ml) veal stock (or beef broth), warm
1 tablespoon (15 ml) ketchup
4 large carrots, diced
1/4 lb (115 g) pancetta, diced
1 tablespoon (15 ml) honey
Salt and pepper

Steps:

Red Wine Braised Beef
Finish

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