Braised Beef
Main Dishes • European
Description
A hearty winter dish that can elevate any piece of not-so-tender beef. The toughest cuts of beef become the most delicious after a long cooking process: the fibers soften without losing their meaty richness, and the abundance of collagen creates a wonderfully thick sauce. Apart from time, this braised beef recipe requires almost nothing — just a sauté of carrots and onions to caramelize the meat pieces, along with various types of pepper — allspice, paprika, and regular black pepper — for a subtle kick.
Ingredients
- Beef 20 oz
- Onion 5 oz
- Carrot 5 oz
- Allspice berries 5 pieces
- Bay leaf 3 pieces
- Paprika 1 tablespoon
- Mild Chili Spice to taste
- Salt to taste
- Ground Black Pepper to taste
- Vegetable Oil 0 fl oz
Step-by-Step Guide
Step 1
Trim the beef of any membranes and sinews, if present, and cut it into pieces (as desired).
Step 2
In a deep skillet, heat the oil and sauté the beef.
Step 3
Then pour a cup of boiling water over the meat.
Step 4
Add allspice and bay leaf, bring to a boil. Simmer on low heat, covered, for about 40 minutes.
Step 5
Peel the onion, cut it into large half-rings, and then cut the half-rings in half again.
Step 6
Peel the carrot and cut it into wedges.
Step 7
Add the onion and carrot to the meat. Stir well.
Step 8
Add salt and spices. Then continue to simmer the beef on low heat with the lid on for another hour.
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