ITALIAN BRAISED BEEF WITH ROOT VEGETABLES
My mom, Angel, has always been the best cook in the neighborhood and everybody knew it. In the 1970s and '80s, when most of my friends were eating fast food and processed junk, all the kids wanted to come to my house for dinner. (We weren't going to go to the neighbors' houses to eat TV dinners.) This is one of the meals Mom would fix when I was growing up because it was easy, delicious and inexpensive, and it fed a crowd. This was my introduction to braising, the first braised dish I ever made-and I didn't even know we were braising. Mom called it pot roast and we had it weekly. And in true Italian pot roast fashion, we'd eat it over rigatoni. I now sometimes serve it over soft polenta with mascarpone, another excellent option. It showed me how much I loved the deep complex flavors of braises generally, which I prefer to eat over just about any other kind of dish. One of the pleasures of this meal is the big chunks of carrots and celery root that cook in that delicious liquid for four hours; they take on all the flavors of the braising liquid. They don't taste like carrots and celery root anymore; they taste like a steak, and that's why they're so good. A couple of critical steps in this recipe are getting a good sear on the meat and caramelizing the vegetables in the pot before deglazing. Beyond that, the red sauce is critical. And I also think it's important that a third of the meat be above the liquid-one of the factors that for me defines braising-so pot size is important; it shouldn't be so small that the meat is submerged or so big that the meat is sitting in just an inch of liquid.
Provided by Michael Symon : Food Network
Time 12h
Yield 8 to 10 servings
Number Of Ingredients 23
Steps:
- For Yia Yia's Sunday sauce: Heat the oil in a 4-quart saucepan or large Dutch oven over medium heat. Brown the beef bones. Add the onions and cook until translucent, 2 minutes. Add the salt and garlic and cook until everything is soft but not browned, about 3 minutes. Squeeze the tomatoes one by one into the pan, pulverizing them by hand, and pour in their juice, too. Add the wine, oregano, red pepper flakes, if using, black pepper and bay leaf. Bring the sauce to a simmer, and then reduce the heat to its lowest possible setting, and continue to cook for 8 hours. The sauce should reduce by about one-third. Taste for seasoning and add more salt if necessary. Remove the bones and bay leaf. Set aside 2 cups. If not using the remaining sauce right away, let it cool, then cover and refrigerate for up to 1 week or freeze for up to 2 months. Yield: 8 cups.
- For the braised beef with root vegetables: Preheat the oven to 300 degrees F. Sprinkle the meat liberally with salt and pepper as much as 1 day in advance. (Cover and refrigerate it if doing so and take the meat out of the fridge 30 minutes before cooking.) Heat the oil in a large Dutch oven over high heat. When the oil is on the verge of smoking, sear the meat for about 2 minutes per side. Move the meat to the side (or remove it from the pot altogether if necessary), and add the carrots, celery root and onions. Brown the vegetables for about 3 minutes, and then add the garlic and cook for 1 to 2 minutes longer. Pour in the wine and deglaze the pot, scraping up the browned bits on the bottom. Add Yia Yia's Sunday Sauce, 1 cup water and the bay leaves (and the pot roast if you removed it). Bring the liquid to a simmer and taste for seasoning. Add more salt if necessary. Cover the pot and place it in the oven for 3 hours, basting the meat occasionally during cooking time. When almost ready to serve, make the rigatoni, if using. Boil in salted water according to package directions until al dente. Discard the bay leaves before serving. Transfer the meat to a cutting board and slice into bite-size pieces, or shred with 2 forks. Return the meat to the pot of sauce along with the drained rigatoni. Toss to coat, and serve.
BRAISED ITALIAN BEEF STEW
This is another one that might take a little while to prepare, but the work and wait are WELL worth the effort! If you can't find a 5 lb. boneless beef chuck roast, 2 smaller ones will work just fine!
Provided by SkinnyMinnie
Categories Stew
Time 3h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Sprinkle beef with salt and pepper.
- Place it in a wide, deep baking pan (like a turkey roaster).
- Preheat the broiler, and put the rack 4" from the heat, or enough room to allow for the pan.
- Put the meat under the broiler and leave the door ajar so the element stays lit.
- Broil for about 15 min, or until a deep brown.
- Turn it over, and broil for 5 min more.
- As the meat cooks, heat the olive oil in a skillet over medium heat.
- Add the onion, celery, and carrot.
- Increase the heat to high and cook, stirring occasionally, for about 5 min, or until softened. If the vegetables begin to burn or stick, turn the heat down.
- Add the garlic to the softened vegetables.
- Reduce the heat to medium low and cook, stirring occasionally for another 3-4 minute.
- Scrape the softened vegetables into the pan with the browned meat.
- Add the wine (or beef broth), tomatoes, thyme, and bay leaf.
- Heat oven to 300ºF.
- Cover the pan with foil, and crimp it tightly.
- Bake for 3 hours.
- Remove the pan from the oven, and remove the meat to a serving platter.
- Remove and discard the bay leaf from the sauce.
- Put the sauce into a blender (or use a hand held immersion blender) to blend the liquid and vegetables into a smooth sauce.
- Cover the meat with the sauce and serve.
- Serve with mashed potatoes. Leftovers freeze well.
- **NOTE: For a GREAT leftover dish. Shred the leftover roast in a skillet with the leftover sauce (like BBQ pork/beef) with two forks. It is easier to do when the roast is warmed. Serve this over the pasta of your choice, we like fettuccine.
Nutrition Facts : Calories 1128.6, Fat 78.8, SaturatedFat 30.6, Cholesterol 260.8, Sodium 1117.2, Carbohydrate 15.9, Fiber 3.1, Sugar 7.3, Protein 71.3
BRACIOLA - BRACIOLE (ITALIAN STUFFED BEEF ROLLS)
Wonderful cheese-stuffed beef rolls simmered in pasta sauce. A great Sunday afternoon meal. I serve with a side of pasta and fresh steamed veggies.
Provided by jenpalombi
Categories Steak
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Pound the steak very thin and cut into 4 pieces.
- Place a slice of mozzarella on each piece, then top with parmesan, garlic powder, salt and pepper.
- Roll each piece up tightly and secure with a string.
- Heat the olive oil in a large nonstick skillet and brown the rolls evenly on each side.
- Drop them in your favorite pasta sauce and allow them to simmer for 2 hours or until tender and cooked through. (The meat will add a wonderful flavor to your sauce!).
- Remove the strings and serve.
- (Alternative: Assemble and brown the beef rolls the night before and store them in the fridge. Then drop the rolls and the sauce in your crockpot and cook on low for 8 hours the next day).
ITALIAN BRAISED BEEF
Make and share this Italian Braised Beef recipe from Food.com.
Provided by Boomette
Categories Roast Beef
Time 4h25m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- With the rack in the middle position, preheat oven to 325°F.
- In a saucepan (ovenproof) or dutch oven, brown the beef on each side in half of the oil. Add salt and pepper. Set aside on a plate.
- In a bowl, dissolve the cornstarch in chicken stock. Set aside.
- In the same saucepan, brown shallots and garlic in the remaining oil.
- Add tomatoes, tomato paste and keep cooking about 3 minutes. Add chicken stock mixture and bring to a boil while stirring. Put the beef back in the saucepan and add remaining ingredients.
- Cover and cook in oven about 4 hours or until meat shread easily with a fork.
- Note: If you want to do it in the crockpot do step 1 to 4. Then on step 5, put all ingredients in crockpot. Cover and cook at low heat 8 hours.
Nutrition Facts : Calories 746.6, Fat 16.3, SaturatedFat 2.5, Cholesterol 3.6, Sodium 477.2, Carbohydrate 137.6, Fiber 22.9, Sugar 21.8, Protein 17.8
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EASY BRAISED ITALIAN BEEF RECIPE • A SIMPLE PANTRY
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- Preheat oven to 300°. Pat dry beef roast chunks and sprinkle liberally with salt and pepper. Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Once shimmering, add the beef in a single layer, working in batches if needed, and sear for 1-2 minutes per side. Remove from pot and set aside on a large plate.
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- Tie the meat neatly with kitchen string. Melt butter and olive oil in a large pot over medium heat and brown the beef on all sides. Remove the beef and saute the onions, celery, and carrots stirring frequently until lightly browned.
- Return the beef to the pot, season with salt and pepper, add the wine and cook until it has evaporated, then add the canned tomatoes which have been drained and chopped. Mix the tomato paste with a 1/4 cup of water and add to the pot, and cook for a few more minutes.
- Add beef stock and enough water to cover the meat halfway, bring to a boil, lower the heat, cover and simmer for about 1 1/2 hours to 2 hours or until beef is tender.
- Remove the meat from the pot, untie, and carve into slices. Place the slices in a warm serving dish. Remove of as much fat as possible from the braising liquid and blend mixture with an immersion blender. Alternatively, strain liquid over sliced beef.
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