Braised Beef Recipe

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It’s been some time since I prepared a fiine(r) looking dish, and the wife’s been craving for braised beef cheeks ever since she tasted them at Savour 2013, I wanted to get my hands on a few nice pieces of cheeks, but they are rather difficult to get if you are making a last minute run. So I had to settle for chuck which is also another part of the cow well suited for braising, brisket is also an option that I would suggest. In fact I would highly recommend either cheeks or brisket for this braised beef recipe, the higher amounts of connective tissue become so delightful after the 4 hours of slow braising.

You may have noticed a trend of late, that I’ve been favouring slow cooking methods that allow me to walk away after a short burst of kitchen work. It’s true, and it works well for me because I don’t have to spend the whole day in the kitchen prepping a meal for the family anymore. I can prepare, walk off and do some other thing, like writing this post ¬†for instance, and come back after a couple hours ro finish up. Or I could simply take a nap. Much more suited for a busy individual, while not scrimping on a well cooked meal.

Braised Beef Recipe

Prep Time: 30 minutes

Cook Time: 4 hours

Yield: 5-6 servings

Braised Beef Recipe

  • Beef (cheeks/brisket/chuck/any braising cut) - 1.5kg
  • Olive oil - 125g
  • Carrots - 3 nos
  • Garlic - 1 head
  • Onion - 1 nos
  • Cooking Sherry - 500ml
  • Red Wine - 500ml
  • Water - 500ml
  • Thyme leaves - 3 tablespoons
  • Salt - 1 teaspoon or to taste
    Mise-en-place:
  • - Wash and pat dry beef
  • - Cut into cubes roughly about 3 cm in size
  • - Wash and peel carrots, cut into rough medium dice
  • - Peel garlic
  • - Peel onion, and finely slice
  • Cooking:
  • - Season beef cubes well.
  • - Heat half olive oil in a large heavy-based saucepan over high heat.
  • - Brown beef cubes, about 2 minutes on each side, then remove from the pan.
  • - Add the remaining olive oil into pan
  • - Add carrot, garlic, onion and saute over high heat until browned.
  • - Stir in sherry, wine, thyme, water and salt.
  • - Reduce the heat as low as possible, add beef
  • - Cover and cook for 3 to 4 hours, or until meat is tender and falls apart easily
  • - Remove beef from pan gently and set aside
  • - Remove the vegetables from the sauce set aside*
  • - The sauce should be reduced to a glaze by now, if you need to reduce it further, simmer until desired consistency
  • - If it is too dry, add a little more water
  • - Strain the sauce through a fine sieve
  • - Return the sauce to the pot and add beef cubes
  • - Serve over mashed potatoes

Notes

*The vegetables aren't used for the presentation of the dish. But they can be eaten on the side, or even if you don't remove it there wouldn't be a problem anyway.

You could also mash the vegetable and pass it through a sieve to squeeze out every droplet of delicious flavour from them and add it into the sauce.

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