Braised Beef With Sun Dried Tomatoes Food
BRAISED BEEF WITH SUN-DRIED TOMATOES
Make and share this Braised Beef With Sun-Dried Tomatoes recipe from Food.com.
Provided by AzMama17
Categories One Dish Meal
Time 1h55m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Brown beef in olive oil.
- Add onion and cook 7 minutes.
- Add garlic and cook 1 minute.
- Add flour, cook 2 minutes.
- Add remaining ingredients and reduce heat to medium low. Simmer 1 hour and remove tomatoes. Set aside.
- Simmer uncovered for 30 minutes.
BRAISED CHICKEN WITH GRATIN TOMATOES
Make and share this Braised Chicken With Gratin Tomatoes recipe from Food.com.
Provided by Boomette
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Put rack in the middle of the oven. Preheat to broil.
- In a skillet, brown the chicken in oil. Add salt and pepper. Set aside on a plate.
- In the same skillet, brown the onion. Add more oil if needed. Add garlic and cook 1 minute. Deglaze with the wine and let reduce by half. Add tomatoes, honey and thyme. Bring to boil and let simmer about 5 minutes. Adjust seasonings. Add chicken and cover with the mixture of tomatoes. Sprinkle with cheese. Cook in the oven about 5 minutes until cheese is golden and chicken is cooked. Remove thyme sprigs.
- Serve on a bed of lentils.
Nutrition Facts : Calories 338, Fat 14.2, SaturatedFat 4.3, Cholesterol 86.3, Sodium 401.6, Carbohydrate 14.8, Fiber 2.3, Sugar 9.9, Protein 32.5
BRAISED BEEF WITH EGGPLANT
The food of Provence usually evokes summer, with lovely vegetables, salads, seafood and a whiff of lavender. But there's a wintry side to it as well. When a fierce mistral wind blows, it's time to crank out beef stews and roasted meats. This braised beef dish, a pot roast, keeps a Provençal flavor profile, with eggplant, garlic, fennel, rosemary, orange, black olives and tomatoes. It's prepared to allow the eggplant to maintain its character and not disintegrate. I like to braise a nice piece of tri-tip sirloin, but this recipe will suit any cut of beef you prefer for braising. Serve the dish with plain broad egg noodles dressed with a splash of good olive oil.
Provided by Florence Fabricant
Categories meat, main course
Time 3h
Yield 6 servings
Number Of Ingredients 17
Steps:
- Place eggplant in a colander, dust with salt and set aside 20 minutes. Meanwhile, heat a 4-quart stovetop casserole on medium-high and add the oil. Dry the beef and brown it on all sides, about 10 minutes. Remove from the pan to a plate. Turn off heat.
- Rinse and dry the eggplant. Reheat the casserole on medium and sear the eggplant, turning frequently, until it is lightly browned, glossy and still somewhat firm, about 10 minutes. Transfer the eggplant to a bowl. Add the fennel, onion and garlic to the casserole and sauté on low heat until translucent. Add the diced tomatoes and pastis and cook, stirring, to deglaze the casserole. Add the sun-dried tomatoes, wine and stock, and bring to a simmer. Season with pepper. Add the rosemary and thyme. Return the meat to the casserole, cover and simmer on low heat for 2 hours, turning once or twice during the cooking.
- After 2 hours the meat should be tender. If not, give it another 15 or 20 minutes cooking. Remove it to a cutting board. Discard herb branches from sauce, and stir in the orange zest and tapenade. Season to taste with salt. Add the eggplant to the casserole and simmer 5 minutes, just to reheat it. Slice the beef and arrange on a platter. Give the sauce another quick heating, then spoon it with the eggplant over and around the meat and serve.
Nutrition Facts : @context http, Calories 366, UnsaturatedFat 8 grams, Carbohydrate 13 grams, Fat 12 grams, Fiber 3 grams, Protein 42 grams, SaturatedFat 4 grams, Sodium 913 milligrams, Sugar 7 grams, TransFat 0 grams
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