Fireside Braised Beef Food

BRAISED BEEF RECIPE

Steps:

• Cut the beef into large chunks.
• Heat olive oil in a skillet over high heat. Brown the beef chunks. Then remove them and set aside.
• Cook the onions in the same skillet until they are fully cooked (or translucent).
• In a Dutch oven pot, begin layering the ingredients in the following order; 1/2 browned beef chunks, 1/2 tsp cumin, 1/2 tsp paprika, 1 tsp salt, 1/2 tsp black pepper, then half the sautéed onion and half the garlic (pressed).
• Repeat step 4 with the remaining beef chunks.
• Add the red wine and water to the meat and place the lid on top. Place the pot onto the cooktop and bring it to a boil. Place the pot into the oven for 1 1/2 -2 hours at 360 Fahrenheit. Cook until the meat is fully cooked through.

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 BRISKET

Steps:

• Preheat the oven to 275 degrees F. Mix the fennel seeds, sage, cayenne, 1 tablespoon salt and 1/2 teaspoon black pepper in a small bowl. Rub the spice mixture all over the brisket, pressing it into the meat to make sure it sticks well.
• Mix the beef stock or broth, balsamic vinegar, brown sugar and garlic in a large liquid measuring cup and set aside.
• Heat the olive oil in a Dutch oven or large heavy-bottomed pot with a lid over medium-high heat. Add the brisket fat-side up and cook until golden brown and no longer sticking to the bottom of the pot, 4 to 5 minutes. Flip and cook the other side until it is golden brown and some of the fat has rendered, 2 to 3 minutes. Remove the brisket to a plate and lower the heat to medium.
• Add the onions, carrots and 1 teaspoon salt and cook, stirring occasionally and scraping up any browned bits from the bottom of the pot, until the onions are softened and starting to caramelize, 7 to 8 minutes.
• Add the balsamic mixture and tomatoes to the pot and bring to a boil. Return the brisket to the pan and nestle it into the sauce and vegetables fat-side up. Cover the pot, transfer to the oven and braise until the brisket is tender but not shredding or falling apart, about 3 hours 30 minutes. A fork should easily pierce through the meat.
• Remove from the oven, uncover and let the brisket rest in the pan for 30 minutes. Remove the brisket to a cutting board. Bring the vegetables and sauce to a boil over medium-high heat and cook until slightly thickened, 12 to 15 minutes. Thinly slice the brisket across the grain and place on a platter. Spoon the vegetables and sauce over the top and serve.

BEER-BRAISED BEEF

Steps:

• Preheat the oven to 500 degrees F.
• Place the brisket, onions, garlic, pepper, salt, beef base and beer into a hotel pan. Fill with water until the beef is almost covered. Cover with foil and cook 6 to 8 hours.
• Strain the liquid from the beef and reserve both the liquid and beef separately. Cool the liquid in the refrigerator.
• When the beef is cool enough to handle, separate and discard the fat, then pull the beef apart. When the liquid cools, skim and discard the hardened fat. Use an immersion blender to blend the remaining liquid, and then add the liquid back to the beef.
• Spread some red pepper cream cheese on the buns and then divide the beef among the buns to serve.

RICH BRAISED BEEF WITH MELTING ONIONS

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.

FIRESIDE BRAISED BEEF

Steps:

• 1. In a large, heavy ovenproof saucepot, heat the oil over medium-high heat. Sprinkle the meat with salt and pepper and cook, stirring occasionally, until well browned, about 5 minutes. Reduce the heat to medium and add the mirepoix. Sprinkle with salt and pepper and cook, stirring occasionally, until just tender, about 8 minutes.
• 2. Add the smoked paprika and sugar and cook, stirring, for 1 minute. Stir in the tomatoes and coffee. Bring to a boil, then cover, and reduce the heat to simmer until the meat is tender, about 45 minutes.
• Tip: For freezing and reheating, completely cool the stew. Divide into individual portions in airtight containers and freeze for up to 2 weeks. Run the closed containers under hot water to release the block of stew from the container. Cover with a damp paper towel in a microwave-safe bowl. Microwave until hot, stirring occasionally, about 8 minutes.

CLASSIC BRAISED BRISKET

Steps:

• Preheat the oven to 325 degrees F.
• Pat the brisket dry and sprinkle liberally on both sides with salt and pepper. Heat a roasting pan over 2 burners on medium-high heat. Add the oil and heat until hot. Sear the meat, fat-side down, until golden brown, about 10 minutes. Carefully flip and sear on the second side until golden brown, 7 to 8 minutes. Remove the brisket to a platter or baking sheet. Remove all but 2 tablespoons of fat from the pan.
• Add the sweet onions to the pan and cook, scraping the bottom, until just starting to brown, 4 to 5 minutes. Add the wine and cook until reduced by about a third, about 4 minutes. Add the chicken broth, garlic cloves and thyme. Return the brisket and any juices to the pan, cover tightly with foil, transfer to the oven and cook for 3 hours.
• After 3 hours, check to make sure there is still liquid in the pan. If not, add another cup of chicken broth. Re-cover tightly with the foil and cook for another 1 1/2 hours.
• Arrange the pearl onions and leeks around the meat, re-cover with the foil and cook until the meat is very tender, 1 to 1 1/2 more hours. Carefully remove the meat to a platter.
• Stir the honey into the roasting pan, place the pan over 2 burners on medium heat and reduce the liquid by about a third, 6 to 10 minutes. Discard the thyme sprigs. Spoon off any oil from the sauce. Season with salt and pepper. At this point you can serve the brisket or refrigerate overnight (see below).
• Toss the parsley, mint, scallions and shallots with the vinegar in a bowl and season with salt and pepper.
• Spoon some of the sauce with the sweet onions, leeks and pearl onions onto a large platter. Cut the brisket across the grain into thin slices and lay them on top of the sauce. Spoon over more of the sauce and mixed onions and top with the parsley mixture. Serve the remaining sauce and onions on the side
• Make Ahead: You can refrigerating the brisket overnight before serving. Remove the sweet onions, pearl onions and leeks from the sauce and refrigerate separately. The fat will harden as the brisket and sauce chill, making it easy to spoon out. To serve, remove the brisket to a cutting board while cold. Thinly slice and return to the sauce along with the mixed onions. Cover and reheat in a 325 degree F-oven for about 45 minutes.

FIRESIDE BRAISED BEEF

Steps:

• In a large, heavy ovenproof saucepot, heat the oil over medium-high heat. Sprinkle the meat with salt and pepper and cook, stirring occasionally, until well browned, about 5 minutes. Reduce the heat to medium and add the mirepoix. Sprinkle with salt and pepper and cook, stirring occasionally, until just tender, about 8 minutes.
• Add the smoked paprika and sugar and cook, stirring, for 1 minute. Stir in the tomatoes and coffee. Bring to a boil, then cover, and reduce the heat to simmer until the meat is tender, about 45 minutes.
• Tip: For freezing and reheating, completely cool the stew. Divide into individual portions in airtight containers and freeze for up to 2 weeks. Run the closed containers under hot water to release the block of stew from the container. Cover with a damp paper towel in a microwave-safe bowl. Microwave until hot, stirring occasionally, about 8 minutes.

COCONUT BRAISED BEEF

Steps:

• Put chilies, garlic, ginger, chili powder, lime juice and zest in bowl of a food processor, and process until everything is minced, or mince by hand and combine.
• Heat oil over medium-high heat in a skillet that can later be covered. Add spice paste and cook, stirring occasionally, until fragrant, about 2 minutes. Add beef, and cook, stirring occasionally, until browned and covered with sauce.
• Pour in coconut milk, and bring mixture to a boil. Lower heat, cover, and simmer, stirring only occasionally (but making sure mixture is simmering very slowly, with just a few bubbles at a time breaking the surface) until meat is extremely tender, at least an hour and possibly closer to 2.
• Uncover and cook until sauce is very thick and caramel-colored, stirring frequently so it does not brown. Season to taste with salt, and serve with white rice.