RED BRAISED BEEF RECIPES

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RED WINE-BRAISED BEEF SHORT RIBS RECIPE | KARDEA BROWN ...



Red Wine-Braised Beef Short Ribs Recipe | Kardea Brown ... image

Provided by Kardea Brown

Categories     main-dish

Total Time 3 hours 50 minutes

Cook Time 35 minutes

Yield 4 to 6 servings

Number Of Ingredients 14

5 pounds bone-in short ribs
1/2 cup all-purpose flour, plus a pinch
Kosher salt and freshly cracked black pepper
2 tablespoons canola oil
3 large carrots
2 celery stalks
1 large white onion
One 6-ounce can tomato paste
2 teaspoons Italian seasoning
One 750-milliliter bottle red wine (use a good-quality wine you would drink)
3 tablespoons sugar
2 cups beef broth
3 cloves garlic, minced
2 bay leaves

Steps:

  • Preheat the oven to 300 degrees F.
  • Season the short ribs generously with the flour, salt and pepper. Heat a large Dutch oven or heavy-bottomed pot over high heat and add the oil. Add the short ribs in batches and brown on all sides, about 3 minutes per side. Transfer the ribs to a plate.
  • Meanwhile, add the carrots, celery and onion to a food processor and pulse until the vegetables are almost a puree, about 30 seconds.
  • Reduce the heat under the pot to medium high, add the vegetable puree and saute, stirring often, until the veggies are softened, about 5 minutes. Add the tomato paste, Italian seasoning and a pinch of flour. Cook, stirring constantly, until the tomato paste darkens slightly, about 3 minutes. Slowly pour in the wine while whisking; whisk until smooth and combined. Add the sugar to the wine. Bring to a boil, reduce to a simmer and cook until the wine is reduced by half, 10 to 15 minutes.
  • Stir in the broth, garlic and bay leaves, bring to a boil, turn off the heat and add the ribs back to the pot. Cover, transfer to the oven and cook until the ribs are tender, about 3 hours. Serve over sweet potato polenta. 

CHINESE-STYLE BRAISED BEEF ONE-POT RECIPE | BBC GOOD FOOD



Chinese-style braised beef one-pot recipe | BBC Good Food image

Great for casual entertaining, when you fancy a warming beef stew but with some more vibrant flavours

Provided by Jane Hornby

Categories     Dinner, Main course

Total Time 2 hours 40 minutes

Prep Time 10 minutes

Cook Time 2 hours 30 minutes

Yield 6

Number Of Ingredients 14

3-4 tbsp olive oil
6 garlic cloves, thinly sliced
good thumb-size piece fresh root ginger, peeled and shredded
1 bunch spring onions, sliced
1 red chilli, deseeded and thinly sliced
1 ½kg braising beef, cut into large pieces (we used ox cheek)
2 tbsp plain flour, well seasoned
1 tsp Chinese five-spice powder
2 star anise (optional)
2 tsp light muscovado sugar (or use whatever you've got)
3 tbsp Chinese cooking wine or dry sherry
3 tbsp dark soy sauce, plus more to serve
500ml beef stock (we used Knorr Touch of Taste)
steamed bok choi and steamed basmati rice, to serve

Steps:

  • Heat 2 tbsp of the oil in a large, shallow casserole. Fry the garlic, ginger, onions and chilli for 3 mins until soft and fragrant. Tip onto a plate. Toss the beef in the flour, add 1 tbsp more oil to the pan, then brown the meat in batches, adding the final tbsp oil if you need to. It should take about 5 mins to brown each batch properly.
  • Add the five-spice and star anise (if using) to the pan, tip in the gingery mix, then fry for 1 min until the spices are fragrant. Add the sugar, then the beef and stir until combined. Keep the heat high, then splash in the wine or sherry, scraping up any meaty bits. Heat oven to 150C/fan 130C/gas 2.
  • Pour in the soy and stock (it won’t cover the meat completely), bring to a simmer, then tightly cover, transfer to the oven and cook for 1½-2 hrs, stirring the meat halfway through. The meat should be very soft, and any sinewy bits should have melted away. Season with more soy. This can now be chilled and frozen for up to 1 month.
  • Nestle the cooked bok choi into the pan, then bring to the table with the basmati rice straight away and tuck in.

Nutrition Facts : Calories 513 calories, FatContent 29 grams fat, SaturatedFatContent 10 grams saturated fat, CarbohydrateContent 9 grams carbohydrates, SugarContent 4 grams sugar, ProteinContent 54 grams protein, SodiumContent 2.39 milligram of sodium

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