Oven Braised Beef With Tomato Sauce And Garlic Recipes

GARLICKY BRAISED BEEF SHANKS

Steps:

• Preheat the oven to 325 degrees F.
• Season the beef shanks with salt and pepper. Heat the oil in a Dutch oven over medium-high heat. Brown the shanks, in batches if necessary, until golden brown on both sides, about 3 minutes per side. Transfer to a plate. Reduce the heat to medium, add the onion, celery and carrot to the pot and cook, stirring, until just starting to soften, about 3 minutes. Add the tomato paste and cook, stirring, 1 minute. Add the wine, bring to a boil and simmer until reduced by about half. Add the tomatoes, garlic, rosemary, and 1/2 teaspoon salt, then return the shanks to the pot. Nestle the shanks into the tomatoes, then add the stock (it should almost cover the shanks). Bring to a simmer. Cover the pot, transfer to the oven and braise until the meat is very tender, about 3 hours.
• Transfer the cooked shanks and their bones to a cutting board. Use a ladle to remove as much of the fat from the surface of the cooking liquid as possible. Coarsely shred the meat from the shanks, discarding any large chunks of fat. Return the shredded meat to the sauce and simmer on the stove over medium-high heat until slightly reduced, about 10 minutes. Season with salt and pepper and serve. The bones can be served on the side if desired; the marrow is delicious spread on toast.

OVEN-BRAISED BEEF WITH TOMATO SAUCE AND GARLIC

Steps:

• Preheat oven to 300°.
• Coarsely chop tomatoes with juice in a food processor. Put roast in an ovenproof 4- to 5-quart heavy pot or a casserole dish with a lid. Pour tomatoes over roast and scatter garlic around it. Season with salt and pepper. Braise in middle of oven, covered, until very tender, 3 to 4 hours.
• Cut roast into 1/4-inch-thick slices and serve with sauce and garlic.

SLOW-BRAISED BEEF AND CHERRY TOMATO SAUCE

Steps:

• Heat oil in a Dutch oven over high heat. Add beef brisket and salt. Cook and stir until browned.
• Add chicken stock, bay leaf and rosemary. Bring to a simmer, turn to low.
• Place cherry tomatoes, garlic, shallots, and oil in a blender and puree until smooth.
• Add puree to the pot. Add tomato paste. Stir to combine. Return to simmer. Cook on low for 2 1/2 hours with the lid on. Uncover and cook for another hour, simmering on low.
• Add tomato sauce and cream. Stir to combine. Simmer until tender. Season with salt and pepper to taste.
• Fill a large pot with lightly salted water and bring to a boil. Stir in penne, and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through, but still firm to the bite, about 11 minutes; drain.
• Mix pasta with sauce and serve topped with Parmigiano-Reggiano cheese.

TOMATO BRAISED BEEF ROAST RECIPE

Steps:

• Season roast with salt and pepper. Brown on all sides in a non-reactive skillet or roaster. Pour tomatoes over roast, cover and place in a 350°F oven for about an hour.
• Turn roast, making sure to snuggle it down into the tomatoes. Replace cover and put back in oven until meat is falling apart.
• Let rest 15 minutes before serving. Serve tomatoes over sliced roast.

OVEN BRAISED BEEF

Steps:

• Preheat oven to 160C / 325F. Heat oil in dutch oven on high heat. Add beef in batches and cook so it is browned on all sides. Move to a bowl and set aside.
• Lower heat to medium, and if the pan is dry add a little more oil, then cook onion for 2-3 minutes until softened and golden.
• Add beef back into the dutch oven, along with the tomatoes, stock, garlic, Worcestershire sauce, salt and pepper.
• Place the lid on the dutch oven and place in the oven for 2 - 2 1/2 hours (stirring twice in this time) until meat is tender and falls apart easily.
• Use two forks to shred the beef (just do this in the dutch oven, no need to move it to a cutting board) and squash any garlic cloves that haven't disintegrated during the cooking process. Give it all a good stir and serve.

BRISKET WITH CHUNKY TOMATO SAUCE

Steps:

• Season brisket with salt and pepper. In a Dutch oven, brown brisket in oil over medium-high heat. Remove and keep warm. In the same pan, saute onions and garlic until tender. Place brisket over onions. Add the wine or broth, tomatoes, celery, thyme, rosemary and bay leaf., Cover and bake at 325° for 2 hours, basting occasionally. Add carrots; bake 1 hour longer or until meat is tender. Discard bay leaf. Cool for 1 hour; cover and refrigerate overnight., Trim visible fat from brisket and skim fat from tomato mixture. Thinly slice beef across the grain. In a saucepan, warm tomato mixture; transfer to a shallow roasting pan. Top with sliced beef. Cover and bake at 325° for 30 minutes or until heated through. Serve sauce over beef.

OVEN-BRAISED BEEF WITH TOMATO SAUCE AND GARLIC

Steps:

• Preheat oven to 300°. Coarsely chop tomatoes with juice in a food processor. Put roast in an ovenproof 4- to 5-quart heavy pot or a casserole dish with a lid. Pour tomatoes over roast and scatter garlic around it. Season with salt and pepper. Braise in middle of oven, covered, until very tender, 3 to 4 hours. Cut roast into 1/4-inch-thick slices and serve with sauce and garlic. Makes 6 servings. Gourmet February 2001