Braised Beef with Pasta
Main Dishes • British
Description
As a side dish to braised beef, you can serve potato croquettes, fried potatoes, baked apples, stewed cabbage, and separately — cucumbers, salad, or pickled fruits and berries.
Ingredients
- Bay leaf 2 pieces
- Green peppercorns 9 pieces
- Beef 20 oz
- Tomato Puree 1 tablespoon
- Onion 1 head
- Carrot 1 piece
- Parsley 1 piece
- Wheat Flour 1 tablespoon
- Vegetable Oil 2 tablespoons
Step-by-Step Guide
Step 1
Wash the meat (chuck, brisket, or shank), season with salt, and place it whole in a skillet, then brown on all sides until a golden crust forms on the meat.
Step 2
Transfer the browned meat to a pot, add tomato puree, 3-4 cups of broth or hot water, cleaned, rinsed, and chopped roots and onion, bay leaf, and pepper.
Step 3
Cover the pot with a lid and simmer for 2-3 hours. About 30-40 minutes before the end of cooking, add a tablespoon of flour, roasted to a dark brown color with the same amount of oil; to prevent the flour from clumping, it should be diluted with a small amount of broth beforehand, then stir and continue to simmer on low heat until the meat is ready.
Step 4
When serving, remove the meat from the sauce, slice it, and place it on a dish; garnish with pasta tossed in oil; season the sauce with salt, strain it through a sieve, and pour it over the meat.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!