HOw do u make BRAISED BEEF?!
Answers: looking for a fairly easy recipe
The technique of braising when cooking is best used for tougher pieces of meat. It's a way of cooking using very little water or stock and cooking very slow so the meat will be tender.
For example if you have some round steak it's one of those cuts that tend to be tough. So it requires slow cooking.
You pound the meat to break down the fibers then heat a pan with vegetable oil or olive oil just enough to cover the bottom of the pan. Then brown some onion, celery and carrots cut very small last add garlic minced. Cook this until soft then remove to a plate. Now add little more oil to the pan and take the beef and season it with your favorite spices like salt, pepper pinch of cumin. Now when the oil sizzles add the meat and let it brown well on both sides then cut down the heat and add about 2/3 to 1 cup water or beef stock...cover the meat and let it cook for 15 minutes now add the veggies you previously cooked and cook longer until a fork goes into the meat and comes out easy.It might take 30 minutes or more depending on the cut of meat and how much is in the pan. Remember brown it add liquid and then cook slow. It's easy. Do this with any meat like chicken. PS...and if you want more gravy with it....take some cold water and add cornstarch to it make a paste and add this to the juices in the pan when it's done...stir fast so it will be smooth....taste for seasonings...it might need more spice. Mushrooms are good with beef too...you can add them also. I better stop now or I'll write a cookbook!
Best of luck,
Mama Jazzy Geri
You saute up a goodly bunch of onions and carrots, sliced and/or diced, remove them from the pan, add sopme more oil & buuter, brown up the beastie, add back the veggies, pour in some liquid, be it water, beef stock, Guiness, wine, or a combination (I'd not mix wine and Guiness--make a decision there), enough to cover, throw in some sliced shroomies, a bay leaf or two, and a grind of pepper. Pop on the lid and into the oven you go @ 225F, gas mark 3, X 4 - 5 hours. I f you want to kick it up, add some crumbled Stilton near the end of the cooking.