Grandpas Braised Beef Food

OVEN BAKED BEEF BRISKET

Steps:

• Prepare the meat: Place your brisket fat side down in a 13 X 9.5 inch baking dish. In a small bowl whisk together your dry ingredients, plus the soy sauce and Worcestershire sauce and pour over the brisket then rub it all over. Cover and refrigerate overnight.
• Bake the brisket: Preheat your oven to 300 F degrees. Remove your brisket from the fridge, cover it with foil and bake covered for 4 hours.
• Meanwhile, combine your sauce ingredients together. After 4 hours, uncover the brisket and brush the sauce all over the brisket. Transfer the brisket back tot he one and bake further for another 30 minutes uncovered.
• Let it rest: Remove the brisket from the oven and transfer it to a cutting board. Cover it with aluminum foil and let it rest for a good 15 minutes. This will ensure the juices stay in and your brisket doesn't dry out. Finally, slice up and serve.

GRANDMA'S BEEF STEW

Steps:

• In a large saucepan, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Add the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.

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.

GRANDPA'S BRAISED BEEF

Steps:

• Pre-heat the oven to 325ºF.
• Heat a large skillet over medium heat with a thin layer of EVOO. Add the onions and garlic to the hot EVOO and sweat them until very soft and very light caramel in color, 20-30 minutes. Turn off the heat and reserve.
• Heat a large Dutch oven over medium-high heat. Add a thin layer of EVOO to the pan. Pat the meat dry and season very liberally with salt and pepper. Brown the meat to a deep brown all over, 12-15 minutes.
• Peel the potatoes and very thinly slice them lengthwise into planks. Slice the tomatoes, working over a bowl to catch their juices.
• Arrange half of the onions over top of the meat. Season with salt, pepper and 1 tablespoon thyme. Arrange half of the potatoes over the onions and dress with a liberal drizzle of EVOO, about 1 tablespoon, salt, pepper, half of the rosemary and a handful freshly grated cheese Parmigiano Reggiano. Top the potatoes with half of the tomatoes and their juices and season with salt and pepper. Scatter a few leaves of torn basil. Repeat the layers. Do not add the 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 pre-heated 325ºF oven until warmed through, 45-60 minutes. Take the lid off the pot, drizzle the top of the meat with EVOO, 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.