Braised Beef With Caper Sauce Food

BRAISED BEEF WITH MUSTARD AND CAPERS

Steps:

• Preheat the oven to 325°F Measure the anchovy oil into a deep flameproof casserole, then make up to 3tbsp with the olive oil. Heat the oil and brown the meat well, a few pieces at a time.
• When all the meat has been browned, pour 4tbsp cold water into the empty casserole and stir to loosen any bits on the bottom.
• Return the meat to the pan and add the onions, anchovies, capers, mustard, half the thyme and all but 1tbsp of the parsley. Stir until thoroughly mixed.
• Tear off a sheet of greaseproof paper big enough to cover the pan. Crumple it up and wet it under the cold tap. Squeeze out most of the water, open it out and press down over the surface of the meat.
• Cover with a tightly fitting lid, and cook in the oven for 2hrs or until the beef is meltingly tender. Check the casserole after 1hr to make sure it's still moist - if it looks dry, add a little water.
• Check for seasoning, then stir in remaining parsley and thyme. Serve with a green salad and crusty bread or mashed potato.

GRANDPA'S BRAISED BEEF

Steps:

• Preheat the oven to 325 degrees F.
• Heat a large skillet over medium heat with a thin layer of extra-virgin olive oil. Add the onions, and garlic to the hot oil and sweat them until very soft and very light caramel in color, 20 to 30 minutes. Turn off the heat and reserve.
• Heat a large Dutch oven over medium-high heat. Add a thin layer of oil to the pan. Pat the meat dry and season very liberally with salt and pepper. Brown the meat to a deep brown all over, 12 to 15 minutes.
• Peel the potatoes and very thinly slice them lengthwise into planks. Slice the tomatoes working over a bowl to catch their juices.
• Arrange 1/2 the onions over top of the meat, season with salt, pepper and 1 tablespoon thyme. Arrange 1/2 the potatoes over the onions and dress the potatoes with a liberal drizzle of extra-virgin olive oil, about 1 tablespoon, salt, pepper, rosemary, and a handful freshly grated cheese. Top the potatoes with 1/2 the tomatoes and their juices, and season with salt and pepper. Scatter a few leaves of torn basil. Repeat the layers. Do not add basil to the top layer of tomatoes.
• Cover the pan and roast the meat in the oven until very tender, 4 hours. Cool and store for make-ahead meal.
• To reheat: Reheat, covered, in a preheated 325 degree F oven until warmed through, 45 minutes to 1 hour. Take off the lid of the pot, drizzle the top of the meat with oil, sprinkle with cheese, and broil to lightly crust the top. Cut down through the layers of the potatoes, tomatoes, and onions to portion the meat, serve in shallow bowls with crusty bread and pan juices.

BRAISED BEEF WITH CAPER SAUCE

Steps:

• Cut steak in serving sized pieces. Cook bacon in a large skillet until crisp; remove, crumble, and set aside. Brown steak in bacon drippings. Add water, carrot, celery, and bay leaf; cover and cook over low heat 1 1/2 hours, or until meat is tender, stirring occasionally.
• Remove bay leaf and remove beef to a serving platter and keep warm.
• Meanwhile, in a separate skillet, melt butter over medium low heat. Add onions and mushrooms and saute until tender, about 5 minutes. Add to first skillet and blend with an immersion blender or process in stand up blender.
• Stir in sour cream and capers; heat through. Pour gravy over steaks; garnish with bacon crumbles and chopped parsley.

BEEF WITH MUSHROOMS AND CAPERS

Steps:

• Dry the pieces of beef and dust them lightly with flour. Heat one tablespoon of the butter and one tablespoon oil in a heavy three-quart casserole. Brown the meat over medium-high heat without crowding. Add a little more oil if necessary. Remove the beef from the casserole and lower the heat.
• Saute the onion in the casserole until tender. Add the garlic and saute another minute. Stir in the stock and vermouth, scraping the bottom of the casserole. Return the beef and any juices it might have released to the casserole. Add the thyme and rosemary. Bring to a simmer, season to taste with salt and pepper and cover. Adjust heat so the stew simmers gently. Simmer for 1 1/2 hours.
• Heat the remaining tablespoon of butter and 1 tablespoon of oil in a skillet and saute the mushrooms quickly over very high heat until they are lightly browned. Drain them and add them to the casserole. Continue cooking the stew for another 15 minutes or so, until the beef is tender. If you are making this stew in advance, complete it up untll this point, then finish step four just before serving.
• Combine the cream and mustard. Stir a little of the hot sauce from the stew into this mixture, then add the cream mixture back to the casserole. Add the capers, recheck seasonings, bring the sauce to a simmer once again and then serve.

BRAISED BEEF WITH MUSTARD AND CAPERS

Steps:

• Preheat the oven to 170ºC (150ºC fan oven) mark 3. Measure the anchovy oil into a deep flameproof casserole, then make up to 3tbsp with the olive oil. Heat the oil and brown the meat well, a few pieces at a time. When all the meat has been browned, pour 4tbsp cold water into the empty casserole and stir to loosen any bits on the bottom.
• Return the meat to the pan and add the onions, anchovies, capers, mustard, half the thyme and all but 1tbsp of the parsley. Stir until thoroughly mixed.
• Tear off a sheet of greaseproof paper big enough to cover the pan. Crumple it up and wet it under the cold tap. Squeeze out most of the water, open it out and press down over the surface of the meat.
• Cover with a tightly fitting lid, and cook in the oven for 2hr or until the beef is meltingly tender. Check the casserole after 1hr to make sure it's still moist - if it looks dry, add a little water.
• Check for seasoning, then stir in remaining parsley and thyme. Serve with a green salad and crusty bread or mashed potato. Like this? You'll love... Classic chilli con carne

CAPER SAUCE

Steps:

• In a heavy 8 to 10-inch skillet, melt the butter over moderate heat. When the foam begins to subside, stir in the flour and mix thoroughly. Pour in the stock and, stirring constantly with a whisk, cook over high heat until the sauce thickens and comes to a boil.
• Reduce the heat to low and simmer the sauce for about 3 minutes to remove any taste of raw flour. Then stir in the capers, vinegar, salt and a few grindings of pepper. Taste for seasoning and serve hot from a small bowl or a sauceboat.