BRAISED BEEF RECIPE
Browned beef chunks braised to tender perfection. This is an easy yet super satisfying meal perfect for the winter months.
Provided by Dina
Categories Main Course
Time 2h25m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 569 kcal, Carbohydrate 3 g, Protein 43 g, Fat 40 g, SaturatedFat 13 g, Cholesterol 156 mg, Sodium 962 mg, Sugar 1 g, ServingSize 1 serving
SLOW SIMMERED BEEF WITH POTATOES
Provided by Rachael Ray : Food Network
Categories main-dish
Time 6h30m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Drizzle the beef with 4 to 5 tablespoons of the EVOO and season with a little salt. Place the beef in large Dutch oven with the stock and enough water to just cover. Add the onion, bay leaves and 2 cloves of the garlic. Bring to a low boil and simmer, partially covered, for 2 hours. Stir together the tomato paste and 1/4 cup of the cooking liquid, then add to the pot. Add the pepper and wine and cover. Cook on the stovetop at a gentle simmer until very tender and falling apart, 2 1/2 to 3 hours (alternatively, transfer to the oven and roast at 325 degrees F). Cool and store. Reheat over medium heat or in a moderate oven.
- To serve, while the beef is reheating, boil the potatoes until tender and drain. Add the remaining 2 to 3 tablespoons of oil to a pot over medium heat. Add the remaining clove garlic, stir for minute, then remove the garlic. Add the potatoes and crisp a bit. Season with salt, pepper and the rosemary.
WINTERFEST SLOW COOKER BEEF SHANKS
A terrific way to use that 'odd' cut of beef. Traditionally in my family these were the ingredients to make a hearty beef soup for a cold winter day. Over the years it has been adapted to a full course meal but still served on those cold winter days.
Provided by Cheerrios
Categories Meat
Time 6h15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In 5 qt or larger slow cooker, combine carrots, onions, turnips/rutabaga, potatoes, bay leaf, pepper and thyme.
- Coat beef shanks with flour, place on top of veggies in a single layer.
- Pour in broth.
- Cover and cook at low setting until beef is so tender it pulls away from bones 6 to 8 hours.
- Carefully lift beef and veggies to warm deep platter and keep warm.
- Skim and discard fat from cooking liquid, then blend in cornstarch mixture. (Cornstarch and water).
- Increase heat setting to high; cover and cook, stirring 2-3 times, until sauce is thickened (10-12 min).
- Season to taste with salt.
- Spoon a little of the sauce over beef and veggies.
- Serve remaining sauce in a bowl to add to taste.
- Makes 4 servings.
Nutrition Facts : Calories 392.9, Fat 1, SaturatedFat 0.2, Cholesterol 0.2, Sodium 291.3, Carbohydrate 89.4, Fiber 13.3, Sugar 15.1, Protein 10.1
SLOW COOKER BEEF SHANKS WITH MUSHROOMS AND POTATOES
I found this recipe on another website and altered it to my liking. The beef falls off the bone and its juices are absorbed into the potatoes. This is one of my favorite crock pot dishes.
Provided by Catlady13
Categories One Dish Meal
Time 10h10m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Cut up the potatoes, mushrooms an onions. Place them in the slow cooker with beef shanks on top.
- Combine the rest of the ingredients in a bowl. Mix and pour over the beef.
- Cook on High for 2 hours and then low for 6-8 hours.
SLOW COOKER ROAST BEEF
Excellent roast beef with plenty of juices which can be thickened for gravy.
Provided by GLASSWOMN9
Categories 100+ Everyday Cooking Recipes
Time 22h5m
Yield 6
Number Of Ingredients 4
Steps:
- Pour soy sauce and dry onion soup mix into the slow cooker; mix well. Place chuck roast into the slow cooker. Add water until the top 1/2 inch of the roast is not covered. Sprinkle ground pepper on top.
- Cover and cook on low for 22 hours.
Nutrition Facts : Calories 554.8 calories, Carbohydrate 4.4 g, Cholesterol 161 mg, Fat 40.8 g, Fiber 0.6 g, Protein 40.4 g, SaturatedFat 16.4 g, Sodium 1368.6 mg, Sugar 0.5 g
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