How to make Braised Beef?!
How to make Braised Beef?
need a reicpe and step by step how to make braised beef
Answers:
1. Slowly brown beef on all sides in a small amount of oil in a heavy pan. Pour off drippings and season as desired.
2. Add a small amount (1/2 - 2 cups) of liquid, such as stock, water or wine.
3. Cover tightly and simmer gently over low heat on range top or in a 325° F oven according to the chart or until fork tender. Reduce or thicken cooking liquid as desired.
Different cuts of beef:
Chuck Pot Roast (Arm, Shoulder or Blade), boneless 2-1/2 to 4 lbs. 2 to 3 hours
Chuck Shoulder Steak, boneless 3/4 to 1 inch 1-1/4 to 1-3/4 hours
Brisket, fresh 2-1/2 to 3-1/2 pounds 1-1/4 to 1-3/4 hours
Round Steak, (Eye or Bottom), boneless 3/4 to 1 inch 1-1/4 to 1-3/4 hours
1 to 1-1/2 inchs 1-3/4 to 2-1/2 hourd
For Top Round Steak, braising is not recommended.
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Making braised beef is a snap if you have enough time on your hands. I really don't have a recipie for it but if you go on foodnetwork.com and in the search type it in, there are pleny of them for you to choose from!
brown the meat on all side in a cast iron pan and then add some water 2 cups and cover and crack the lid, and simmer for a cupla hours on low heat add a onion and some garlic.....add salt and pepper at the end of the cooking to taste. The meat should be tender as butter and can be put on pasta or rice or toast.
Braised Beef and Onions
8 servings 2? hours 20 min prep
2 (2 lb) beef chuck, pot roasts (well-marbled boneless 1 1/2 inches thick)
2 teaspoons ground allspice
2 teaspoons salt
1 teaspoon pepper
1 1/2 lbs onions, halved lengthwise, then thinly sliced lengthwise (6 cups)
6 large garlic cloves, finely chopped
2 tablespoons finely chopped fresh flat-leaf parsley
Put oven rack in middle position and preheat oven to 400°F.
Pat meat dry. Stir together allspice, 2 teaspoons salt, and 1 teaspoon pepper in a small bowl and rub all over meat.
Spread half of onions and half of garlic in a 13- by 9-inch roasting pan and arrange meat on top. Spread remaining onions and garlic over meat. Tightly cover pan with foil and roast, turning meat over after 1 hour, until meat is very tender, about 2 1/2 hours total.
Skim fat from pan juices. Slice meat across the grain and sprinkle with parsley. Serve with onions and pan juices.
note:.
Beef can be braised 2 days ahead. Cool meat in juices, uncovered, then slice and chill in juices, covered. Reheat, covered, in a 350°F oven 30 to 40 minutes.