ITALIAN BRAISED BEEF RECIPES

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GRANDPA'S BRAISED BEEF RECIPE | RACHAEL RAY | FOOD NETWORK



Grandpa's Braised Beef Recipe | Rachael Ray | Food Network image

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

Extra-virgin olive oil, for sauteing and drizzling
4 onions, very thinly sliced
6 cloves garlic, very thinly sliced
3 pounds chuck, bottom round or top sirloin steak
Sea salt and freshly ground black pepper
4 to 5 starchy potatoes
1 (32-ounce) can Italian tomatoes, sliced or roughly crushed
2 tablespoons chopped fresh thyme
2 sprigs fresh rosemary, leaves picked and finely chopped
Parmigiano-Reggiano, for grating
A few fresh basil leaves, torn
1 loaf ciabatta, for serving

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



Braised beef chilli recipe | delicious. magazine image

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

Olive oil for frying
2 red onions, thinly sliced
1 tbsp ground cumin
1 tsp smoked sweet paprika
1 tbsp ground coriander
1.5kg beef shin, diced
3 green peppers, sliced
2 dried ancho chillies, soaked in hot water for 10 minutes, then roughly chopped
1 tbsp tomato purée
500ml beef stock (we like )
400g tin chopped tomatoes
30g very dark chocolate (80 per cent cocoa solids), in pieces
Large bunch fresh coriander, leaves roughly chopped
For the salsa
1 red onion, finely chopped
200g black eye beans, drained and rinsed
100g tinned sweetcorn, drained
Bunch fresh coriander, leaves roughly chopped
Juice of 1 lime
1 red chilli, deseeded and chopped
To serve
Steamed rice
Soured cream

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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