Italian Braised Beef With Garlic And Mushrooms Recipes

ITALIAN BRAISED BEEF WITH GARLIC AND MUSHROOMS

Steps:

• Combine the mushrooms and boiling water in a small bowl and let stand for 20 minutes.
• With the fingers, scoop the mushrooms out of the liquid.
• Strain the mushroom soaking liquid through a fine-meshed sieve and set aside.
• Coarsely chop the mushrooms.
• Preheat the oven to 350 degrees F.
• Combine the mushrooms, soaking liquid, tomatoes, wine, tomato paste, carrots, celery, garlic, brown sugar, oregano, salt and pepper in a Dutch oven or flameproof casserole.
• Bring to a boil over medium heat.
• Add the meat to the pan and return to the boil.
• Cover, place in the oven, and bake until the meat is tender, about 1-1/2 hours.
• Slice the meat and serve with the vegetables and sauce.

ITALIAN BRAISED BEEF WITH ROOT VEGETABLES

Steps:

• For Yia Yia's Sunday sauce: Heat the oil in a 4-quart saucepan or large Dutch oven over medium heat. Brown the beef bones. Add the onions and cook until translucent, 2 minutes. Add the salt and garlic and cook until everything is soft but not browned, about 3 minutes. Squeeze the tomatoes one by one into the pan, pulverizing them by hand, and pour in their juice, too. Add the wine, oregano, red pepper flakes, if using, black pepper and bay leaf. Bring the sauce to a simmer, and then reduce the heat to its lowest possible setting, and continue to cook for 8 hours. The sauce should reduce by about one-third. Taste for seasoning and add more salt if necessary. Remove the bones and bay leaf. Set aside 2 cups. If not using the remaining sauce right away, let it cool, then cover and refrigerate for up to 1 week or freeze for up to 2 months. Yield: 8 cups.
• For the braised beef with root vegetables: Preheat the oven to 300 degrees F. Sprinkle the meat liberally with salt and pepper as much as 1 day in advance. (Cover and refrigerate it if doing so and take the meat out of the fridge 30 minutes before cooking.) Heat the oil in a large Dutch oven over high heat. When the oil is on the verge of smoking, sear the meat for about 2 minutes per side. Move the meat to the side (or remove it from the pot altogether if necessary), and add the carrots, celery root and onions. Brown the vegetables for about 3 minutes, and then add the garlic and cook for 1 to 2 minutes longer. Pour in the wine and deglaze the pot, scraping up the browned bits on the bottom. Add Yia Yia's Sunday Sauce, 1 cup water and the bay leaves (and the pot roast if you removed it). Bring the liquid to a simmer and taste for seasoning. Add more salt if necessary. Cover the pot and place it in the oven for 3 hours, basting the meat occasionally during cooking time. When almost ready to serve, make the rigatoni, if using. Boil in salted water according to package directions until al dente. Discard the bay leaves before serving. Transfer the meat to a cutting board and slice into bite-size pieces, or shred with 2 forks. Return the meat to the pot of sauce along with the drained rigatoni. Toss to coat, and serve.

BRAISED BEEF WITH SHALLOTS AND MUSHROOMS

Steps:

• Season the beef with the salt and black pepper.
• Heat the oil in a 12-inch skillet over medium-high heat. Add the beef and cook until well browned on all sides. Remove the beef from the skillet. Pour off all but 1 tablespoon fat.
• Add the shallots to the skillet. Cook for 10 minutes or until tender, stirring occasionally. Add the garlic, mushrooms and flour and cook and stir for 1 minute. Stir in the tomatoes.
• Stir the stock, vinegar and brown sugar in a small bowl until the mixture is smooth. Stir the stock mixture in the skillet and heat to a boil. Return the beef to the skillet. Reduce the heat to low. Cover and cook for 1 1/2 hours.
• Uncover the skillet and cook for 30 minutes or until the beef is fork-tender and the vegetables are tender.
• Grate 2 tablespoons zest from the lemon. Stir the lemon zest and parsley in a small bowl. Sprinkle the lemon zest mixture over the beef mixture.

BRAISED BEEF WITH MUSHROOMS

Steps:

• Heat oil in dutch oven, brown roast on all sides.
• Season with salt and pepper; remove from pan.
• To pan add mushrooms and onion; saute for 2 minutes.
• Add garlic, broth and bay leaf; return roast to pan.
• Cover and simmer for 3 hours.
• Add peas and cook 10 more minutes.
• Remove roast to serving platter; stir in sour cream.
• Serve roast with sauce.

ITALIAN BRAISED BEEF

Steps:

• Preheat oven to 275°F.
• Brown chuck roast with olive oil in a Dutch oven or large oven safe pan on stove top.
• Remove roast from pan and add all other ingredients.
• Stir and bring to a simmer.
• Return roast to pan, cover with lid and place in preheated oven.
• Cook for 6-8 hours or until meat starts to fall apart.
• Strain juice from pan and shred beef and peppers.
• Move reserved juice to another sauce pan bring to boil and reduce by half.
• Add reduced sauce to beef and peppers and serve.
• Can be served over pasta ,polenta or as is with Italian bread and Parmesan cheese. Also makes a tasty sandwich, use a good crusty sub roll.