Balsamic Braised Beef Food

BRAISED BEEF BRISKET WITH ONIONS, MUSHROOMS, AND BALSAMIC

Steps:

• Coat a large roasting pan with olive oil and bring to a high heat. Season the brisket generously with salt. Add the brisket to the pan and brown well on both sides. Remove the brisket from the pan and reserve.
• Preheat the oven to 375 degrees F.
• Lower the heat to medium, ditch the excess oil, and add the bacon and reserved skin to the pan with a little more oil. Cook the bacon, stirring occasionally, until the bacon is crispy and has let out a lot of fat. Add the onions and celery. Season with salt and cook until they are very soft and aromatic, 7 to 8 minutes. Add the garlic and cook for another 2 to 3 minutes. Toss in the mushrooms and cook until they are soft and wilted. Add the balsamic vinegar and reduce it by half. Taste it - it will be very vinegary, but that's ok, don't worry. Season with salt, if needed. Lay the brisket on top of the veggie mix and add the chicken stock to the pan until it just covers the brisket. Add the bay leaves and thyme.
• Cover the pan with foil and roast in the oven. Roast for 1 hour, check the brisket, and turn it over. Add more stock if the liquid level has reduced. Cover the pan again and return it to the oven for another hour. Remove the foil and roast for 30 minutes more.
• Remove the roasting pan from the oven, transfer the brisket to a cutting board, cover with foil, and let rest for 20 minutes.
• Skim off any excess fat from the cooking liquid. If the vegetables are swimming in liquid, reduce the liquid on the stovetop over medium-high heat. You want the sauce to be soupy. Taste the liquid and re-season if needed. Slice the brisket against the grain on the bias. Serve topped with the onion-mushroom mixture and sprinkle with chopped chives.

BEST BRAISED BALSAMIC POT ROAST

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat olive oil in large, heavy pot over medium-high heat. Season roast with salt and black pepper. Place flour into a shallow bowl and press roast into the flour to coat completely. Cook the meat in the hot oil until browned completely, about 5 minutes per side.
• Spread onion slices over the roast; pour red wine vinegar into the pot around the roast. Drizzle half the balsamic vinegar over the roast and pour the remainder around it. Spread half the crushed tomatoes over the roast and distribute the remaining tomatoes around it. Sprinkle thyme leaves over roast; drizzle hot sauce atop thyme.
• Cover the pot and roast in the preheated oven until the meat is very tender, about 3 1/2 hours.

BALSAMIC BRAISED POT ROAST

Steps:

• Preheat oven to 325°. Sprinkle roast with salt and pepper. In a Dutch oven, heat oil over medium heat. Brown roast on all sides. Remove from pot. , Add celery, carrots and onion to the pot; cook and stir 3-4 minutes or until fragrant. Add turnips, sweet potato and garlic; cook 1 minute longer., Add wine, stirring to loosen browned bits from pot. Stir in broth, vinegar and herbs. Return roast to pot; bring to a boil. Bake, covered, 2-1/2 to 3 hours or until meat is tender., Remove beef and vegetables; keep warm. Discard herbs from cooking juices; skim fat. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir 2 minutes or until thickened. Serve with pot roast and vegetables.

BALSAMIC BRAISED BEEF

Steps:

• Tip the beef into a bowl, then pour over the balsamic vinegar. Mix well, then leave to marinate in the fridge for 1 hr.
• Heat oven to 180C/fan 160C/gas 6. Put the beef stock, garlic, onion, carrots and herbs into a casserole dish with the beef and its marinade. Mix everything together, cover, then place in the oven. Cook for 2½ hrs until the beef is really tender, then leave to cool slightly.
• Tip the beef into a colander with a bowl underneath to catch the juices. Tip the liquid back into the casserole then, on the hob, bring to the boil until it starts to become a syrupy gravy. If you prefer your gravy thicker, add the cornflour and simmer, stirring, for 1 min more. Return the beef to the sauce and serve. Can be frozen for up to 1 month.

BALSAMIC BRAISED SHORT RIBS

Steps:

• Preheat oven to 300°F.
• Over medium-high temperature, heat a large Dutch or French oven and spray it with cooking spray.
• Season the ribs with 1/2 teaspoon salt and 1/2 teaspoon pepper.
• Brown the ribs in two batches in the heated pan, about 8 minutes per batch, until browned; remove from pan.
• Add the finely chopped onion to the pan and saute until lightly browned, about 8 minutes.
• Add the minced garlic and saute for 1 minute.
• Add the browned ribs back into the pan, then add the wine, vinegar, brown sugar, and tomatoes and bring to a simmer.
• Cover pan and transfer to the oven, and bake at 300°F for 90 minutes or until tender.
• Remove from oven and let cool slightly, then transfer pan to refrigerator and let chill for 8 hours or overnight.
• After chilling, skim the solidified fat from the surface of the broth mixture and discard fat.
• Over medium heat on the stove, cook the ribs in the Dutch or French oven for 30 minutes or until thoroughly heated.
• Season with the remaining 1/2 teaspoon salt and 1/2 teaspoon freshly ground pepper, and serve.
• Serve along with potatoes, pasta, and/or vegetables - the sauce goes quite well with them, too!

BALSAMIC-BRAISED POT ROAST

Steps:

• Preheat oven to 325 degrees.
• Stir together the wine, vinegar and sugar; set aside.
• Heat the olive oil in a heavy Dutch oven over medium heat.
• While the pan is heating, dry the meat with paper towels.
• Sprinkle with about 1/2 teaspoon each salt and pepper.
• Place in the pot and brown well, about 8 minutes per side.
• Remove from the pan.
• Turn the heat to medium-low.
• Put the onions into the pan and sauté until translucent and golden, about 10 minutes.
• Add the garlic; sauté 1 minute.
• Stir in the wine mixture.
• Bring to a boil and continue cooking at a low boil 3 minutes.
• Stir in the undrained tomatoes, raisins, strips of lemon zest and beef broth.
• Bring to a boil, reduce the heat and simmer 5 minutes.
• Put the pot roast back into the pan.
• Bring the liquid back to a simmer, cover and place on center oven rack of preheated oven.
• Cook 1 hour.
• Turn the meat, recover and continue cooking about 1 1/2 hours longer, or until the meat is very tender, offering little resistance when pierced with a fork.
• While the meat is cooking, put the olives, parsley and grated lemon zest on a cutting surface and chop together finely.
• Refrigerate until ready to use.
• Remove the roast from the oven.
• Transfer the meat to a cutting surface and cover with a piece of aluminum foil.
• Degrease the cooking juices.
• Purée about 1 1/2 cups and pour back into the remaining juices.
• Add more salt and pepper if needed.
• Cut the meat across the grain in thin slices.
• Put into the sauce.
• Keep warm on low heat.
• Cook the pasta according to package directions.
• Drain well.
• Pour into a large serving bowl.
• Toss with the olive mixture and some of the sauce.
• Spoon onto serving plates along with the meat.
• Serve extra sauce to the side.
• Note: Use a vegetable peeler to remove strips of the lemon zest, removing only the yellow part of the peel.

BALSAMIC BRAISED SHORT RIBS

Steps:

• Heat ghee (or oil) in a dutch over or cast iron pot. Add short ribs that are pre-seasoned with salt and pepper, to taste. Brown the ribs on all sides. Transfer to a plate (12-15 mins)
• Add onion and garlic to the pot. Sauté for 2-3 minutes. Then deglaze the pan with coconut aminos* and balsamic vinegar. Give it a good stir scraping the bottom of the pan to remove all bits and pieces.
• Add tomato paste and almond flour. Whisk well to combine. Add bone or beef broth.
• Transfer short ribs back to the pot. Add bay leaf and thyme. Cover and cook in the oven at 350F degrees for 2 hours.