Braised Beef With Tomatoes And Herbs Food

CROCK POT BEEF ROUND BRAISED WITH TOMATO & HERBS

Steps:

• Sprinkle pepper on all sides of beef.
• Heat oil in a wide nonstick frying pan over medium-high heat; add beef and brown well on all sides.
• Meanwhile, in a 3-quart or larger electric slow cooker, combine onion, carrot, garlic, and herb seasoning.
• In a small bowl, mix tomato sauce, Worcestershire, and wine; set aside.
• Place beef on top of onion mixture.
• Pour tomato sauce mixture over beef. Cover and cook at low setting until beef is very tender when pierced (8 to 10 hours).
• Lift beef to a warm platter and keep warm.
• Skim and discard fat from sauce, if necessary.
• To serve, slice beef across the grain. Spoon some of thw sauce over meat; garnish with parsley.
• Serve remaining sauce separately.

BRAISED BEEF WITH GRAVY-LIKE SAUCE AND VEGETABLES

Steps:

• Start preheating the oven to 350F.
• If you like garlic and want to add a couple of full heads, it's a creamy deliciousness once cooked, do as follows. Remove as much loose skin as you can. Cut off about a quarter to one third from one end. Garlic heads will go in the braising pan later, while some of the cut off pieces can be used in this recipe in place of the two required garlic cloves and the rest can be saved for other uses.
• Heat the olive oil with two tablespoons of butter in a braising pan over medium-high heat. Add the beef and brown on all sides. Remove the meat from the braising pan and set aside.
• Add the onions, mushrooms, shallots, carrots and leeks. Saute until the vegetables are slightly softened, about 4-5 minutes. Add the minced garlic and continue sauteing for another minute.
• Add the remaining two tablespoons of butter and let it melt, while constantly stirring. Turn the heat down to low. Have the broth ready. Add the flour and stir briskly until it is fully incorporated. Pour in the broth, turn the heat up to medium high and let the liquid mixture come up to a boil. Reduce heat to medium and simmer, constantly stirring, until the mixture starts to thicken. It shouldn't take long, less than a minute. Remove from heat.
• Add the pepper and nutmeg, stir, then salt to taste. Stir in the red wine vinegar. The sauce may taste a little too tart right after you add the vinegar, but it will be perfect by the time it's done cooking.
• Nestle beef pieces and garlic heads, if using, in the sauce, spreading them out evenly. If using, place the garlic bulbs cut side up. Garlic smell can be quite strong, so add those bulbs only if you love garlic and have a good ventilation in the kitchen. If you place it cut side down, the sauce will get infused with garlic too much.
• Cover and braise in the oven at 350F for 3-4 hours. I think the beef only gets better if cooked a little longer.
• Serve with freshly made mashed potatoes, garnish with chopped fresh herbs, and enjoy.

OVEN-BRAISED BEEF WITH TOMATO SAUCE AND GARLIC

Steps:

• Preheat oven to 300°.
• Coarsely chop tomatoes with juice in a food processor. Put roast in an ovenproof 4- to 5-quart heavy pot or a casserole dish with a lid. Pour tomatoes over roast and scatter garlic around it. Season with salt and pepper. Braise in middle of oven, covered, until very tender, 3 to 4 hours.
• Cut roast into 1/4-inch-thick slices and serve with sauce and garlic.

BRAISED BEEF WITH TOMATOES AND ONIONS

Steps:

• Season beef with salt and pepper. Heat oil in a large, heavy pot or Dutch oven over medium-high. Add beef and cook, turning occasionally, until browned, 8 to 10 minutes. Transfer to a plate.
• Add onions, garlic, and herbs to pot. Cook, stirring often, until onions and garlic begin to brown, 4 to 6 minutes. Add tomatoes, crushing with your hands as you add them. Fill tomato can halfway with water, and add to pot, stirring to combine and scraping any browned bits from bottom of pot.
• Return meat to pot, nestling it in onion mixture and spooning some tomatoes on top; return to a simmer. Cover and cook until meat is very tender when pierced with a fork, 1 1/2 to 2 hours (check occasionally to ensure it's simmering steadily). Uncover pot, increase heat to medium-high, and simmer vigorously until sauce is thickened, 15 to 20 minutes.
• Remove meat from pot and slice or shred. (Alternatively, let meat cool in sauce.) Meat can be braised up to 4 days ahead of serving. Reheat in sauce.