GRANDPA'S BRAISED BEEF RECIPE | RACHAEL RAY | FOOD NETWORK
Provided by Rachael Ray : Food Network
Total Time 5 hours 5 minutes
Cook Time 20 minutes
Yield 5 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 325 degrees F.
- Heat a large skillet over medium heat with a thin layer of extra-virgin olive oil. Add the onions, and garlic to the hot oil and sweat them until very soft and very light caramel in color, 20 to 30 minutes. Turn off the heat and reserve.
- Heat a large Dutch oven over medium-high heat. Add a thin layer of oil to the pan. Pat the meat dry and season very liberally with salt and pepper. Brown the meat to a deep brown all over, 12 to 15 minutes.
- Peel the potatoes and very thinly slice them lengthwise into planks. Slice the tomatoes working over a bowl to catch their juices.
- Arrange 1/2 the onions over top of the meat, season with salt, pepper and 1 tablespoon thyme. Arrange 1/2 the potatoes over the onions and dress the potatoes with a liberal drizzle of extra-virgin olive oil, about 1 tablespoon, salt, pepper, rosemary, and a handful freshly grated cheese. Top the potatoes with 1/2 the tomatoes and their juices, and season with salt and pepper. Scatter a few leaves of torn basil. Repeat the layers. Do not add basil to the top layer of tomatoes.
- Cover the pan and roast the meat in the oven until very tender, 4 hours. Cool and store for make-ahead meal.
- To reheat: Reheat, covered, in a preheated 325 degree F oven until warmed through, 45 minutes to 1 hour. Take off the lid of the pot, drizzle the top of the meat with oil, sprinkle with cheese, and broil to lightly crust the top. Cut down through the layers of the potatoes, tomatoes, and onions to portion the meat, serve in shallow bowls with crusty bread and pan juices.
BRAISED BEEF CHILLI RECIPE | DELICIOUS. MAGAZINE
Ancho chillies, dark chocolate and paprika add wonderful flavours to this slow-cooked beef chilli. Serve it with fresh bean salsa for an impressive one-pot dish.
Provided by delicious. magazine
Total Time 3 hours 50 minutes
Prep Time 20 minutes
Cook Time 3 hours 30 minutes
Yield Serves 4-6
Number Of Ingredients 23
Steps:
- Heat the oven to 150°C/130°C fan/gas 2. Heat a glug of oil in a large lidded flameproof casserole over a medium heat. Fry the onions for 5 minutes, then add the spices and cook for 2-3 minutes more.
- Add the beef, turn up the heat and fry for 5-8 minutes to brown, stirring regularly. Add the peppers and fry for a further 5 minutes.
- Stir in the chillies, tomato purée, stock and tomatoes, bring to the boil, then cover with the lid and cook in the oven for 3 hours. Remove the lid and cook for a further 30 minutes.
- Just before serving, combine the salsa ingredients, taste and season.
- Once the beef is cooked, stir in the chocolate and coriander. Taste and season, then serve with rice, soured cream and the salsa.
Nutrition Facts : Calories 507kcals, FatContent 17.6g (6g saturated), ProteinContent 64g, CarbohydrateContent 19.6g (11.5g sugars), FiberContent 6.9g
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