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
MERLOT BRAISED BEEF SHORT RIBS
Make and share this Merlot Braised Beef Short Ribs recipe from Food.com.
Provided by DancingPanda
Categories Meat
Time 2h50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 450 F.
- Season the short ribs with salt and pepper and place in a roasting pan that's just large enough to hold them in a single layer.
- Roast for 30 minutes.
- Meanwhile, place the wine, stock, flour, sugar and mustard in a medium-sized pot and whisk until well combined. Mix in the onion, garlic and thyme.
- Bring to a boil, boil 2 minutes and then remove from the heat.
- Once the short ribs have roasted for 30 minutes, remove from the oven and drain away the excess fat.
- Reduce the oven temperature to 325°F.
- Pour the wine/stock mixture over the ribs.
- Cover and bake for 2 hours or until the meat is very tender and falling off the bone.
- Skim any fat from the surface of the ribs before serving.
Nutrition Facts : Calories 119.1, Fat 0.7, SaturatedFat 0.2, Sodium 648, Carbohydrate 14.3, Fiber 1, Sugar 5, Protein 3.3
MERLOT BRAISED BEEF
Make and share this Merlot Braised Beef recipe from Food.com.
Provided by Graybert
Categories Breads
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 24
Steps:
- In large bowl, combine beef, sliced onion, celery, garlic, parsley sprigs, bay leaf, juniper berries, wine, thyme and pepper; cover and marinate in refrigerator doe 12 to 24 hours.
- Remove beef; sprinkle with flour and set aside.
- Strain marinade through sieve into bowl, pressing solids; set marinade aside.
- In skillet, heat oil over medium-high heat; brown beef in batches.
- Transfer to bowl.
- Add 1 tbsp butter to pan.
- Stir in sugar, cook until deep nutty brown.
- Stir in reserved marinade and stock, averting eyes to avoid splatters.
- Add beef, carrots and salt; cover and simmer over low heat, stirring often, until beef is tender, about 1 ½ hours.
- Meanwhile, in skillet, heat remaining butter over medium heat; cook pearl onions until browned, 12 minutes.
- With slotted spoon, transfer to stew.
- Add mushrooms to skillet; simmer for 10 minutes.
- Serve sprinkled with parsley.
- Popovers-----------------.
- In bowl, whisk egg with milk; stir in flour and salt until blended but still lumpy.
- Spoon into well-buttered jumbo muffin cups, filling 3/4 full.
- Place in center of cold oven.
- Heat oven to 450F; bake for 25 minutes.
- With skewer, puncture each popover; bake for 10 minutes or until puffed.
- (Make ahead; Let cool; cover and set aside at room temperature for up to 8 hours. Reheat in 325F oven for 5-10 minutes).
Nutrition Facts : Calories 333.5, Fat 13.3, SaturatedFat 6.2, Cholesterol 97.5, Sodium 679.8, Carbohydrate 22.9, Fiber 1.8, Sugar 7.3, Protein 20.8
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