BRAISED BEEF AND ONIONS RECIPES

Name: Braised Beef and Onions
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 8 serving(s)
Ingredients: 2 (2 lb) beef chuck, pot roasts (well-marbled boneless 1 1/2 inches thick); 2 teaspoons ground allspice; 2 teaspoons salt; 1 teaspoon pepper; 1 1/2 lbs onions, halved lengthwise, then thinly sliced lengthwise (6 cups); 6 large garlic cloves, finely chopped; 2 tablespoons finely chopped fresh flat-leaf parsley

BRAISED BEEF AND ONIONS RECIPE - FOOD.COM

Braised Beef and Onions Recipe - Food.com image

An old-fashioned pot roast recipe. Like any pot roast, this one tastes even better made ahead and reheated. Drizzle the pan juices over potatoes. I make a 1/2 recipe for the 2 of us and the leftovers make a fab hot beef sandwich! If meat is not well marbeled, I suggest adding 3/4 cup of water or beef broth to the pan at the beginning.

Total Time 2 hours 20 minutes

Prep Time 20 minutes

Cook Time 2 hours

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

2 (2 lb) beef chuck, pot roasts (well-marbled boneless 1 1/2 inches thick)
2 teaspoons ground allspice
2 teaspoons salt
1 teaspoon pepper
1 1/2 lbs onions, halved lengthwise, then thinly sliced lengthwise (6 cups)
6 large garlic cloves, finely chopped
2 tablespoons finely chopped fresh flat-leaf parsley

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.

Nutrition Facts : Calories 620.4, FatContent 44.5, SaturatedFatContent 18, CholesterolContent 156.5, SodiumContent 719.2, CarbohydrateContent 10.1, FiberContent 1.4, SugarContent 3.7, ProteinContent 42.8

RICH BRAISED BEEF WITH MELTING ONIONS RECIPE | BBC GOOD FOOD

Rich braised beef with melting onions recipe | BBC Good Food image

Spoil your family with meltingly tender braised beef, that won't break the bank

Provided by Sara Buenfeld

Categories Dinner, Main course

Total Time 2 hours 35 minutes

Prep Time 20 minutes

Cook Time 2 hours 15 minutes

Yield Serves 4

Number Of Ingredients 10

Ingredients

4 thick generous slices beef shin, about 700g/1lb 9oz
plain flour, for dusting
2 tbsp sunflower oil
3 medium onions, halved and thinly sliced
2 tsp caster sugar
6 garlic cloves, sliced
700ml beef stock (made with 2 cubes)
3 tbsp Worcestershire sauce
4 large flat mushrooms, thickly sliced
chopped parsley, to serve

Steps:

Dust the beef in flour, then set aside. Heat the oil in a large pan. Add the onions and fry for 5 mins. Add the sugar and cook for 5-10 mins, stirring frequently, until the onions are caramelised. Stir in the garlic for the final few mins.
Pour in the stock and stir in the Worcestershire sauce. Add the beef and mushrooms, then season, adding plenty of black pepper. Cover and cook gently for 2 hrs until the meat is tender. Can be chilled for up to 3 days. To freeze, cool and store in freezer bags. Thaw and reheat in a pan. Serve scattered with parsley.

Nutrition Facts : Calories 364 calories, FatContent 16 grams fat, SaturatedFatContent 5 grams saturated fat, CarbohydrateContent 11 grams carbohydrates, SugarContent 8 grams sugar, FiberContent 2 grams fiber, ProteinContent 44 grams protein, SodiumContent 1.03 milligram of sodium

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BRAISED BEEF AND ONIONS RECIPE | EPICURIOUS

_Boeuf à la Mode_ This old-fashioned pot roast recipe was given to food editor Ruth Cousineau by her late mother-in-law, Mary Cousineau, who learned it from her own French-Canadian mother-in-law. Ruth has substituted allspice for the more difficult-to-find quatre épices, which Mary used to flavor the meat. Like any pot roast, this one tastes even better made ahead and reheated. Drizzle the pan juices over steamed potatoes or serve the sliced meat over noodles.
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