How to Braise Beef to Make It Tender
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Achieving delicious, mouthwatering beef will no longer be a secret after following this step by step guide on how to braise beef, which will guide you through each individual task.
This delicacy of a meal is created in a frying pan and provides six servings of roast beef cuts for you, your family, and friends to enjoy after cooking.
Before starting the recipe, make sure you have collected all of the ingredients, a large skillet to cook the meat in, and a knife to cut and serve the roast after it has finished cooking.
Step #1. Gather Ingredients
Prepare all of the ingredients before you cook:
- 2 pounds – beef (eye roast/brisket/blade roast/shank)
- 2 tbsp. – Worcestershire sauce
- 2 tbsp. – vegetable oil
- 2 tbsp. – brown sugar
- ½ cup – celery, chopped
- 1 cup – leek, chopped
- 1 cup – onion, chopped
- 1 cup – carrot, chopped
- 1 cup – red bell pepper, chopped
- 2 tbsp. – garlic, minced
- 2 bay leaves
- 1 cup – beef stock
- 1 cup – red wine
- 1 cup Рcanned tomato pur̩e
- Salt & pepper
Step #2. Season the Beef
Season beef with salt, pepper and Worcestershire sauce.
Step #3. Sear the Beef
In a large skillet at high heat, sear beef with vegetable oil and brown sugar. Turn until it's golden on every side, and reserve.
Step #4. Add the Vegetables
Using the same skillet, add a little more vegetable oil and all the vegetables and the bay leaves. Cook for about 5 minutes.
Step #5. Return Beef to Pan
Add the beef again and lower the heat to medium-low.
Step #6. Add Beef Stock & Red Wine
Step #7. Add the Canned Tomato Puree
Step #8. Cover & Cook on Low
Cover and cook for approximately 2 hours at low heat (you can add more wine, stock or water if it's getting too dry).
Step #9. Blend the Veg
Remove bay leaves. Blend the vegetables until smooth.
Step #10. Cut & Serve with Sauce
Now it's time to dive in and eat some braised beef that has been cooked to an exquisite tenderness, after spending 2 hours sitting in a robust red wine sauce.
This dish is sure to be the highlight of any dinner party and a highly requested meal in your home. Serve with mashed potatoes for a filling dinner that is sure to satisfy even the hungriest guest.
Looking to further enhance your cooking skills? Check out… How to Chop Ginger
How to Braise Beef
Delicious, mouth-watering red wine-braised beef with a puréed vegetable sauce.
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- 2 pounds beef - eye roast/brisket/blade roast/shank
- 2 tbsp. worcestershire sauce
- 2 tbsp. vegetable oil
- 2 tbsp. brown sugar
- ½ cup celery - chopped
- 1 cup leek - chopped
- 1 cup onion - chopped
- 1 cup carrot - chopped
- 1 cup red bell pepper - chopped
- 2 tbsp. garlic - minced
- 2 bay leaves
- 1 cup beef stock
- 1 cup red wine
- 1 cup canned tomato purée
- Salt & pepper
-
Season beef with salt, pepper and Worcestershire sauce.
-
In a large skillet at high heat, sear beef with vegetable oil and brown sugar. Turn until it's golden on every side, and reserve.
-
Using the same skillet, add a little more vegetable oil and all the vegetables and the bay leaves. Cook for about 5 minutes.
-
Add the beef again and lower the heat to medium-low.
-
Add beef stock and red wine.
-
Add the canned tomato puree.
-
Cover and cook for approximately 2 hours at low heat (you can add more wine, stock or water if it's getting too dry).
-
Remove bay leaves. Blend the vegetables until smooth.
-
Cut and serve with the vegetable sauce.
Calories: 437 kcal Carbohydrates: 21 g Protein: 31 g Fat: 22 g Saturated Fat: 11 g Cholesterol: 104 mg Sodium: 292 mg Potassium: 1092 mg Fiber: 2 g Sugar: 11 g Vitamin A: 4870 IU Vitamin C: 43.8 mg Calcium: 85 mg Iron: 5.1 mg
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
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