Braised Beef Recipe
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.
- 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
- - 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
- - 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
*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.