Braised Beef With Tomatoes And Onions Recipes

RICH BRAISED BEEF WITH MELTING ONIONS

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.

BRAISED BEEF & ONIONS

Steps:

• Heat oven to 325°F Melt butter in 6-quart ovenproof covered saucepan or Dutch oven until sizzling; add beef. Cook over medium-high heat, stirring occasionally, until browned (5 to 8 minutes). Add onions, wine and hoisin sauce. Cover; bake 45 minutes.
• Stir flour into tomato sauce in small bowl. Add carrots and tomato sauce mixture to beef mixture. Continue baking, covered, for 45 minutes or until meat and vegetables are tender. Serve over hot cooked spaetzle or noodles of choice.
• Recipe Tip
• Hoisin sauce is a thick, reddish-brown sauce made from soybeans, garlic, chile peppers and spices. It lends a sweet, spicy and salty flavor to food. Look for it bottled in the Oriental food section of the supermarket.

BRAISED BRISKET WITH TOMATOES & ONIONS

Steps:

• Preheat oven to 350°F.
• Place mushrooms in a small bowl and cover with boiling water. Let soak for 30 minutes. Reserve the soaking liquid and chop the mushrooms.
• Meanwhile, trim all but 1/2-inch layer of fat from brisket. Season with salt and pepper. Heat oil in a large ovenproof pot over medium-high heat. Beginning with the fat-side down, sear the brisket, flipping occasionally, until browned all over, about 10 minutes total. Transfer to a plate.
• Reduce heat to medium. Add onions and garlic and cook, stirring often, until translucent, about 3 minutes. Add tomato paste and cook for 1 minute. Add the mushrooms and reserved soaking liquid, stirring to scrape up any browned bits. Cook for 1 minute. Add 1/2 cup sherry, tomatoes, thyme and bay leaf and simmer for 2 minutes.
• Return the brisket, fat-side up, and any accumulated juices to the pot. Pour in wine. Cover the pot and transfer to the oven. Bake for 3 hours.
• Uncover and continue baking until the brisket is fork-tender and the sauce has thickened, 40 minutes to 1 hour 20 minutes more.
• Transfer the brisket to a clean cutting board. Discard the thyme and bay leaf and skim fat from the surface. Stir vinegar, Worcestershire, tamari (or soy sauce) and the remaining 1/2 cup sherry into the sauce; cook over medium heat until slightly reduced, about 10 minutes. Slice the brisket against the grain and return it to the sauce. Serve sprinkled with parsley.