BISTRO BRAISED BEEF WITH SHIITAKE AND PEARL ONIONS
This is a wonderful and oh so satisfying dish. With the long slow cooking the flavors will mellow and become rich.
Provided by Annacia
Categories Meat
Time 2h6m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Clean shiitake and remove stems, if using other mushrooms simply clean.
- Leave whole or if mushrooms are large, thickly slice.
- In a large wide saucepan or Dutch oven, melt butter and 1 tbsp (15 mL) olive oil over medium-high.
- Add mushrooms and cook until tender, about 3 minutes.
- Remove from heat and turn into a bowl.
- In a large bowl, stir flour with salt.
- Add beef and lightly coat in flour.
- In the pan that mushrooms were cooked in, heat remaining oil over medium-high heat. Cook half the meat until browned all over, then remove to a bowl.
- Repeat with remaining meat adding a little more oil.
- Stir in coffee, water, garlic, vinegar, brown sugar,Worcestershire, herbs and meat in bowl to the saucepan.
- Bring to a boil, then cover and reduce heat to medium-low, mixture should be gently simmering.
- Stir occasionally for 1 1/2 hours, meat should nearly be tender.
- Stir in carrots and onions.
- Continue to cook, simmering gently and stirring occasionally until meat is very tender, about 30 minutes.
- If you would like sauce a little thicker, uncover and simmer 15 to 20 minutes.
- Stir in mushrooms.
- Add pepper to taste.
- Serve with mashed potatoes or egg noodles, sprinkled with parsley or fresh thyme.
- PEELING PEARL ONIONS:.
- Drop unpeeled onions in boiling water for a minute or so.
- Plunge into cold water.
- Cut base of onions and squeeze.
- Onions will pop out of skin.
Nutrition Facts : Calories 346.9, Fat 15.8, SaturatedFat 5.1, Cholesterol 101.9, Sodium 576.8, Carbohydrate 17.4, Fiber 3.5, Sugar 7.6, Protein 35.2
BRAISED BEEF AND ONIONS
An old-fashioned pot roast recipe. Like any pot roast, this one tastes even better made ahead and reheated. Drizzle the pan juices over potatoes. I make a 1/2 recipe for the 2 of us and the leftovers make a fab hot beef sandwich! If meat is not well marbeled, I suggest adding 3/4 cup of water or beef broth to the pan at the beginning.
Provided by Annacia
Categories Roast Beef
Time 2h20m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Put oven rack in middle position and preheat oven to 400°F.
- Pat meat dry. Stir together allspice, 2 teaspoons salt, and 1 teaspoon pepper in a small bowl and rub all over meat.
- Spread half of onions and half of garlic in a 13- by 9-inch roasting pan and arrange meat on top. Spread remaining onions and garlic over meat. Tightly cover pan with foil and roast, turning meat over after 1 hour, until meat is very tender, about 2 1/2 hours total.
- Skim fat from pan juices. Slice meat across the grain and sprinkle with parsley. Serve with onions and pan juices.
- note:.
- Beef can be braised 2 days ahead. Cool meat in juices, uncovered, then slice and chill in juices, covered. Reheat, covered, in a 350°F oven 30 to 40 minutes.
Nutrition Facts : Calories 620.4, Fat 44.5, SaturatedFat 18, Cholesterol 156.5, Sodium 719.2, Carbohydrate 10.1, Fiber 1.4, Sugar 3.7, Protein 42.8
BEER-BRAISED BEEF AND ONIONS
This hearty, warming beef and onion stew is flavored with Belgian beer, bay leaves and sweet paprika. A variation on a traditional Flemish carbonnade, it's rich and homey but still lively, with a ruddy color from the paprika. The very large quantity of onions adds sweetness, and also helps make the sauce velvety soft. Serve it over potatoes, noodles or polenta.
Provided by Melissa Clark
Categories dinner, soups and stews, main course
Time 3h30m
Yield 8 to 12 servings
Number Of Ingredients 18
Steps:
- In a large bowl, combine salt, pepper, bay leaves and paprika. Toss meat to coat, then cover, refrigerate and marinate at least 2 hours or overnight.
- Heat oven to 325 degrees. In a large (8-quart) Dutch oven or other heavy pot, heat butter and oil over medium-high until shimmering. Working in batches, brown beef on two sides until dark and crusty, transferring to a bowl when browned (reserve bay leaves). As you cook, add more oil and adjust heat if necessary to prevent burning.
- When all the meat is browned, add onions to the empty pot and return the heat to medium-high if you lowered it. Cook, stirring and scraping up the brown coating on the bottom of the pan as the onions release their liquid.
- Continue cooking until onions are deeply golden brown and soft, 20 to 30 minutes, stirring occasionally.
- Meanwhile, make a bouquet garni by tying thyme, parsley and reserved bay leaves together with kitchen string (or just throw them in the pot and warn your guests not to eat them).
- Push the onions to the sides, then add tomato paste, coriander and cinnamon to the bottom of the pan. Cook, stirring, 1 minute, until paste is darkened and fragrant. Stir in flour, cook another minute, then add stock, beer, 1 cup water and bouquet garni. Return beef and any juices in the bowl to the pot, bring to a simmer, then cover and transfer to oven. Cook until beef is tender, about 2 1/2 to 3 hours, turning it over halfway through.
- If the sauce seems thin, remove the meat with a slotted spoon; cover with foil to keep warm. Return pot with liquid to stove and simmer until thickened to taste, 5 to 10 minutes. Return the meat to pot and stir to heat through. Serve from the pot or a platter. Garnish with chopped parsley, flaky sea salt, pepper and paprika. Serve with mustard on the side.
Nutrition Facts : @context http, Calories 317, UnsaturatedFat 7 grams, Carbohydrate 10 grams, Fat 12 grams, Fiber 2 grams, Protein 42 grams, SaturatedFat 5 grams, Sodium 746 milligrams, Sugar 4 grams, TransFat 1 gram
ONE-POT BEEF BRISKET & BRAISED CELERY
This beautiful beef brisket dish is based on the Tuscan braise - beef in Barolo wine, but you can use any full-bodied red that suits your budget
Provided by Barney Desmazery
Categories Dinner, Main course
Time 5h30m
Number Of Ingredients 10
Steps:
- If you have time, up to 24 hrs before, sit the beef in a snug plastic container and pour over the wine. Cover and leave to marinate in the fridge, turning the beef as and when you can.
- Heat oven to 170C/150C fan/gas 3½. Drain the wine from the beef (if you've marinated), but keep the wine. Heat the oil in a flameproof casserole dish that will fit the beef and all the vegetables - don't worry if the beef is too tall for the dish. Season the beef and spend a good 15 mins browning it on all sides, then remove from the dish. Add the celery, carrots and onion to the dish, sizzle in the beef fat for 5 mins, then add the garlic and herbs. Nestle the beef among the vegetables, pour over the wine and bring to a simmer. Cover the dish with its lid (or foil if the beef is too tall) and braise in the oven for 4-4½ hrs until very tender, turning the beef once.
- Once cooked, leave to rest for 10 mins, then lift the beef onto a carving board. Drain the vegetables (reserving the braising juices), toss with the parsley and tip into a dish. Spoon the fat off the braising juices and pour into a bowl for spooning over. The sauce can be chilled in the fridge - the fat will solidify and can be lifted off the sauce before it's reheated.
Nutrition Facts : Calories 572 calories, Fat 33 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 47 grams protein, Sodium 0.2 milligram of sodium
WINE-BRAISED BRISKET OF BEEF WITH CARAMELIZED PEARL ONIONS AND DRIED APRICOTS
Steps:
- 1. Season the brisket evenly on both sides with salt and pepper. Cover and refrigerate for 2 hours. Meanwhile, in a medium saucepan, bring the wine to a boil and continue boiling until it reduces to half its original volume, 15 to 20 minutes.
- 2. Preheat the oven to 350° F. Evenly sprinkle the brisket all over with flour, shaking off excess. Heat a heavy Dutch oven over high heat. Add 2 tablespoons of the oil. When it is almost smoking, turn the heat to medium-high, carefully add the brisket, and sear until well browned, about 5 minutes per side. Transfer the brisket to a platter. Pour off the fat from the Dutch oven and add another 2 tablespoons of oil. Add the garlic, shallots, carrots, celery, and leek, and sauté until glossy and lightly browned, about 5 minutes. Add half of the apricots and all the parsley, thyme, bay leaves, and tomato paste, and continue to cook 1 minute more.
- 3. Return the browned brisket to the Dutch oven and add the reduced wine and 2 quarts stock or broth. If the brisket is not completely covered with liquid, add enough extra stock, broth, or water to cover. Bring the liquid to a simmer. Cover the pot and carefully place it in the oven. Cook until the brisket is fork-tender, 2 to 2 1/2 hours. Meanwhile, blanch and peel the onions as instructed in the tips (see below), leaving them whole. Cut the remaining apricots into 1/4-inch strips.
- 4. In a small sauté pan, heat the remaining 2 tablespoons oil over medium-high heat and sauté the pearl onions until lightly golden, 5 to 7 minutes. Add the apricot strips and pour in the remaining 1/4 cup stock or broth, stirring and scraping with a wooden spoon to deglaze the pan deposits. Reduce the heat and simmer gently until tender, about 5 minutes. Cover and keep warm.
- 5. When the meat is done, carefully transfer it to a heated platter, cover with aluminum foil, and keep warm. Boil the liquid in the Dutch oven until it thickens and reduces to about 1 quart, 15 to 20 minutes. Pour it through a fine-mesh strainer into a bowl, taste, and adjust the seasonings if necessary with more salt and pepper.
- 6. To serve, use a sharp knife to cut the brisket across the grain into 1/4-inch slices. Arrange the slices on heated serving plates or on a heated platter, spoon half the sauce over it, and garnish with the pearl onions and apricots. Sprinkle with minced parsley and pass the remaining sauce on the side.
RICH BRAISED BEEF WITH MELTING ONIONS
Spoil your family with meltingly tender braised beef, that won't break the bank
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 2h35m
Yield Serves 4
Number Of Ingredients 10
Steps:
- Dust the beef in flour, then set aside. Heat the oil in a large pan. Add the onions and fry for 5 mins. Add the sugar and cook for 5-10 mins, stirring frequently, until the onions are caramelised. Stir in the garlic for the final few mins.
- Pour in the stock and stir in the Worcestershire sauce. Add the beef and mushrooms, then season, adding plenty of black pepper. Cover and cook gently for 2 hrs until the meat is tender. Can be chilled for up to 3 days. To freeze, cool and store in freezer bags. Thaw and reheat in a pan. Serve scattered with parsley.
Nutrition Facts : Calories 364 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 44 grams protein, Sodium 1.03 milligram of sodium
WINE-BRAISED BRISKET OF BEEF WITH CARAMELIZED PEARL ONIONS
Make and share this Wine-Braised Brisket of Beef With Caramelized Pearl Onions recipe from Food.com.
Provided by Mimi Bobeck
Categories One Dish Meal
Time 40m
Yield 8 serving(s)
Number Of Ingredients 21
Steps:
- Season the brisket evenly on both sides with salt and pepper. Cover and refrigerate for 2 hours. Meanwhile, in a medium saucepan, bring the wine to a boil and continue boiling until it reduces to half its original volume, 15 to 20 minutes.
- Preheat the oven to 350°F.
- Evenly sprinkle the brisket all over with flour, shaking off excess. Heat a heavy Dutch oven over high heat. Add 2 tablespoons of the oil and when it is almost smoking, turn the heat to medium-high, carefully add the brisket, and sear until well browned, about 5 minutes per side. Transfer the brisket to a platter. Pour off the fat from the Dutch oven and add another 2 tablespoons of oil. Add the garlic, shallots, carrots, celery, and leek, and sauté until glossy and lightly browned, about 5 minutes. Add half of the apricots and all the parsley, thyme, bay leaves, and tomato paste, and continue to cook 1 minute more.
- Return the browned brisket to the Dutch oven and add the reduced wine and 2 quarts stock or broth. If the brisket is not completely covered with liquid, add enough extra stock, broth, or water to cover. Bring the liquid to a simmer. Cover the pot and carefully place it in the oven. Cook until the brisket is fork tender, 2 to 2½ hours. Meanwhile, blanch and peel the onions as instructed in the tips, leaving them whole. Cut the remaining apricots into 1/4-inch strips.
- In a small sauté pan, heat the remaining 2 tablespoons oil over medium-high heat and sauté the pearl onions until lightly golden, 5 to 7 minutes. Add the apricot strips and pour in the remaining 1/4 cup stock or broth, stirring and scraping with a wooden spoon to deglaze the pan deposits. Reduce the heat and simmer gently until tender, about 5 minutes. Cover and keep warm.
- When the meat is done, carefully transfer it to a heated platter, cover with aluminum foil, and keep warm. Boil the liquid in the Dutch oven until it thickens and reduces to about 1 quart, 15 to 20 minutes. Pour it through a fine-mesh strainer into a bowl, taste, and adjust the seasonings if necessary with more salt and pepper.
- To serve, use a sharp knife to cut the brisket across the grain into 1/4-inch slices. Arrange the slices on heated serving plates or on a heated platter, spoon half the sauce over it, and garnish with the pearl onions and apricots. Sprinkle with minced parsley and pass the remaining sauce on the side. Serves 8.
Nutrition Facts : Calories 679, Fat 28.5, SaturatedFat 8.6, Cholesterol 175.8, Sodium 2956.9, Carbohydrate 23, Fiber 2.8, Sugar 12, Protein 63.7
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