BEER-BRAISED BEEF TIPS WITH ROOT VEGETABLES AND HORSERADISH RECIPE
This zingy pot roast is both comforting and exciting at the same time. The horseradish is subtle here, so if you prefer more of a punch, feel free to add more to your taste. Hearty Beer-Braised Beef Tips with Root Vegetables and Horseradish is the ideal one-dish wonder for chilly winter nights. Boneless chuck roast, carrots, parsnips, potatoes, onion, garlic, sage, and stout beer come together to create one savory dish that will have your family begging for second helpings. You're going to want to make this slow-cooker meal for dinner tonight.
Provided by Southern Living Editors
Categories Slow Cooker Recipes
Time 9h
Yield Serves 6 to 8
Number Of Ingredients 16
Steps:
- Season beef evenly with 1 1/2 teaspoons salt and 1 teaspoon pepper. Brown beef in hot oil over medium-high, in batches, about 1 to 2 minutes on each side. Place beef in a 6-quart slow cooker; add carrots, parsnips, and potatoes.
- Cook onion in hot drippings over medium-high 4 minutes or until translucent and beginning to brown. Add garlic and sage; sauté 1 minute. Deglaze pan with beer, stirring to loosen any browned bits from bottom of skillet. Simmer 5 minutes or until beer is reduced by half. Add broth, and return to a simmer. Pour over mixture in slow cooker. Cover and cook 8 hours on LOW or until beef and vegetables are tender.
- Transfer beef and vegetables to a serving bowl; keep warm. Pour liquid from slow cooker through a strainer into a medium saucepan; stir in 1/4 cup parsley and 1 tablespoon horseradish. Bring to a boil over medium-high. Reduce heat to medium, and simmer 20 minutes or until sauce is reduced to 1 cup.
- Whisk together cornstarch and 2 teaspoons water. Gradually add to mixture in saucepan, whisking constantly. Simmer 1 minute, whisking constantly. Add salt and pepper to taste. Serve beef and vegetables with sauce and remaining chopped fresh parsley.
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 CELERY
Steps:
- Peel any of the fibrous outer stalks of celery with a vegetable peeler and slice into 1-inch pieces on the bias.
- Heat the butter in a 10-inch saute pan over medium heat. Once melted, add the celery, salt and pepper and cook for 5 minutes until just beginning to soften slightly. Add the beef broth and stir to combine. Cover and reduce the heat to low. Cook until the celery is tender but not mushy, approximately 5 minutes. Uncover and allow the celery to continue to cook for an additional 5 minutes or until the liquid has been reduced to a glaze. Transfer to a serving dish and garnish with the reserved leaves.
DANIEL BOULUD'S SHORT RIBS BRAISED IN RED WINE WITH CELERY DUO
Categories Beef Braise Dinner Beef Rib Celery Red Wine Parade Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 16
Steps:
- 1. Pour the wine into a large saucepan set over medium heat. When the wine is hot, carefully set it aflame. Let the flames die out, then increase the heat so that the wine boils; allow it to boil until it cooks down by half. Remove from the heat.
- 2. Center a rack in the oven and preheat to 350°F.
- 3. Warm the oil in a large, heavy, ovenproof pot over medium-high heat. Season the ribs all over with salt and the crushed pepper. Dust half of the ribs with about 1 tablespoon flour. Then, when the oil is hot, slip the ribs into the pot and sear 4 to 5 minutes on each side, until well-browned. Transfer the ribs to a plate. Repeat with remaining ribs. Remove all but 1 tablespoon of the fat from the pot, lower the heat under the pot to medium and toss in the vegetables and herbs. Brown the vegetables lightly, 5 to 7 minutes, then stir in the tomato paste and cook for 1 minute.
- 4. Add the wine, ribs and broth to the pot. Bring to a boil, cover tightly and place in the oven to braise for 2 1/2 hours or until the ribs are very tender. Every 30 minutes, skim and discard fat from the surface. (It's best to make the recipe to this point, cool and chill the ribs and broth in the pan overnight; scrape off the fat the next day. Rewarm before continuing.)
- 5. Carefully transfer the meat to a platter; keep warm. Boil the pan liquid until it has reduced to 1 quart. Season with salt and white pepper and pass through a fine strainer; discard the solids. (The ribs and sauce can be combined and kept covered in the refrigerator for 2 to 3 days. Reheat gently, basting frequently, on top of the stove or in a 350°F oven.)
- 6. To serve, spoon the celery root puree into the center of 8 plates and top each with a short rib. Cross 2 pieces of braised celery over each serving. Pour the sauce onto the plate around the puree.
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
ALE BRAISED CORNED BEEF WITH HORSERADISH GRAVY, SWEDISH STYLE
Trust a Swede with your corned beef? Today, everyone is Irish! I prefer using a corned round...less fat, it slices nicer and isn't stringy. If you brine your own meat, I've been told even a tri tip roast works well, a popular cut of beef in the West. The gravy puts this recipe over the top!
Provided by San Marcos Sunshine
Categories One Dish Meal
Time 5h
Yield 8-10 serving(s)
Number Of Ingredients 21
Steps:
- Heat nonstick Dutch oven over high heat. Sprinkle meat with pepper and brown in oil on all sides, about 6 minutes. Remove meat & set aside.
- Lower heat to medium and add diced onion,diced carrots, celery, brown sugar and thyme to pot drippings. Cook stirring until soft, about 7 minutes. Lower heat, add ale and mustard and cook 1-2 minutes, scraping up browned bits from bottom of pot.
- Return meat to pot, cover and cook over low heat about 3-1/2 hours. Keep heat just below simmer. Don't let it boil.
- Add cabbage, remaining sliced carrots, quartered onions and continue cooking covered until vegetables and meat are tender, about 40 minutes. Remove meat and let stand 15 minutes before slicing. Remove cabbage and large vegetable pieces with a slotted spoon and place on serving platter and keep warm. Reserve pan juices for gravy.
- Horseradish Gravy:.
- Strain and skim fat from pan juices. In pot over medium heat, combine 1 cup strained pan juices with milk, horseradish, mustard, thyme and pepper. Dissolve cornstarch in 2 T. reserved horseradish liquid. (Use water or more cooking liquid if not enough juice remained.).
- Stir cornstarch slurry into pan mixture and cook, stirring until mixture boils and thickens slightly, 2-3 minutes. Remove from heat and stir in chopped parsley or chives. Serve gravy with sliced meat and vegetables.
- Kiss me, I'm Swedish & Happy "Svenskarnas Dag".
Nutrition Facts : Calories 647.6, Fat 39.9, SaturatedFat 11.7, Cholesterol 168.7, Sodium 3422.3, Carbohydrate 31.1, Fiber 8.5, Sugar 14.2, Protein 39.1
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
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