Slow Braised Beef And Cherry Tomato Sauce Food

SLOW-BRAISED BEEF AND CHERRY TOMATO SAUCE

Steps:

• Heat oil in a Dutch oven over high heat. Add beef brisket and salt. Cook and stir until browned.
• Add chicken stock, bay leaf and rosemary. Bring to a simmer, turn to low.
• Place cherry tomatoes, garlic, shallots, and oil in a blender and puree until smooth.
• Add puree to the pot. Add tomato paste. Stir to combine. Return to simmer. Cook on low for 2 1/2 hours with the lid on. Uncover and cook for another hour, simmering on low.
• Add tomato sauce and cream. Stir to combine. Simmer until tender. Season with salt and pepper to taste.
• Fill a large pot with lightly salted water and bring to a boil. Stir in penne, and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through, but still firm to the bite, about 11 minutes; drain.
• Mix pasta with sauce and serve topped with Parmigiano-Reggiano cheese.

SLOW-BRAISED BEEF AND CHERRY TOMATO SAUCE

Steps:

• Heat oil in a Dutch oven over high heat. Add beef brisket and salt. Cook and stir until browned.
• Add chicken stock, bay leaf and rosemary. Bring to a simmer, turn to low.
• Place cherry tomatoes, garlic, shallots, and oil in a blender and puree until smooth.
• Add puree to the pot. Add tomato paste. Stir to combine. Return to simmer. Cook on low for 2 1/2 hours with the lid on. Uncover and cook for another hour, simmering on low.
• Add tomato sauce and cream. Stir to combine. Simmer until tender. Season with salt and pepper to taste.
• Fill a large pot with lightly salted water and bring to a boil. Stir in penne, and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through, but still firm to the bite, about 11 minutes; drain.
• Mix pasta with sauce and serve topped with Parmigiano-Reggiano cheese.

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.

SLOW-BRAISED BEEF AND CHERRY TOMATO SAUCE

Steps:

• Heat oil in a Dutch oven over high heat. Add beef brisket and salt. Cook and stir until browned.
• Add chicken stock, bay leaf and rosemary. Bring to a simmer, turn to low.
• Place cherry tomatoes, garlic, shallots, and oil in a blender and puree until smooth.
• Add puree to the pot. Add tomato paste. Stir to combine. Return to simmer. Cook on low for 2 1/2 hours with the lid on. Uncover and cook for another hour, simmering on low.
• Add tomato sauce and cream. Stir to combine. Simmer until tender. Season with salt and pepper to taste.
• Fill a large pot with lightly salted water and bring to a boil. Stir in penne, and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through, but still firm to the bite, about 11 minutes; drain.
• Mix pasta with sauce and serve topped with Parmigiano-Reggiano cheese.

BRAISED BEEF IN TOMATO SAUCE

Steps:

• Preheat the oven to 150C/130C Fan/Gas 2. Put the slices of braising steak in a roasting tin. Halve then slice the onion, then add to the tin along with the chickpeas (drained and rinsed) and mushrooms. Add the tomatoes, stock, and sweet chilli sauce.
• Cover the tin with a double layer of foil, sealing it tightly, and cook for 4 hours.

SAUTEED CHERRY TOMATO SAUCE

Steps:

• Puree the garlic in a food processor fitted with the chopping blade.
• Add onion and pulse 3-4 times, until finely chopped.
• Heat oil in a large skillet over high heat until hot.
• Reduce heat to medium and add the onion and garlic.
• Cook, stirring occasionally, until they are softened, about 5 minute.
• Meanwhile, place 1 pint of the cherry tomatoes in the food processor bowl and pulse 3-4 times, until coarsely chopped.
• Transfer to a bowl and repeat with the remaining 2 pints of tomatoes.
• Add the chopped tomatoes to the onion and simmer, stirring frequently, until they form a sauce, about 15-20 minute.
• Add salt and pepper to taste and serve with your favorite pasta or gnocchi.

SLOW-BRAISED BEEF AND CHERRY TOMATO SAUCE

Steps:

• Heat oil in a Dutch oven over high heat. Add beef brisket and salt. Cook and stir until browned.
• Add chicken stock, bay leaf and rosemary. Bring to a simmer, turn to low.
• Place cherry tomatoes, garlic, shallots, and oil in a blender and puree until smooth.
• Add puree to the pot. Add tomato paste. Stir to combine. Return to simmer. Cook on low for 2 1/2 hours with the lid on. Uncover and cook for another hour, simmering on low.
• Add tomato sauce and cream. Stir to combine. Simmer until tender. Season with salt and pepper to taste.
• Fill a large pot with lightly salted water and bring to a boil. Stir in penne, and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through, but still firm to the bite, about 11 minutes; drain.
• Mix pasta with sauce and serve topped with Parmigiano-Reggiano cheese.

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.

SLOW-BRAISED BEEF AND CHERRY TOMATO SAUCE

Steps:

• Heat oil in a Dutch oven over high heat. Add beef brisket and salt. Cook and stir until browned.
• Add chicken stock, bay leaf and rosemary. Bring to a simmer, turn to low.
• Place cherry tomatoes, garlic, shallots, and oil in a blender and puree until smooth.
• Add puree to the pot. Add tomato paste. Stir to combine. Return to simmer. Cook on low for 2 1/2 hours with the lid on. Uncover and cook for another hour, simmering on low.
• Add tomato sauce and cream. Stir to combine. Simmer until tender. Season with salt and pepper to taste.
• Fill a large pot with lightly salted water and bring to a boil. Stir in penne, and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through, but still firm to the bite, about 11 minutes; drain.
• Mix pasta with sauce and serve topped with Parmigiano-Reggiano cheese.