BRAISED VEAL SHANKS WITH GREMOLATA
This is a great dish that I love making in the cooler months. Its richness warms the soul and the brightness of the gremolata wakes the whole dish up. Like with all braises don't forget to baste like a madman..errr person!!!
Provided by Michael Symon : Food Network
Categories main-dish
Time 4h30m
Yield 4 servings
Number Of Ingredients 23
Steps:
- Coarse sea salt, for garnish, optional For the braised veal shanks: Preheat the oven to 325 degrees F. Heat the olive oil in a large enameled cast-iron Dutch oven over medium-high heat. Dredge the shanks in the flour, making sure to get off any excess. Add the shanks to the pan, in batches if necessary, and cook on all sides until browned, 3 to 4 minutes each side. Transfer to a plate. If browning in batches, repeat with the remaining shanks. Add the onions, carrots, celery, coriander, 1 teaspoon salt, thyme, garlic, bay leaves, rosemary and chiles to the pan and cook over medium heat until softened, about 5 minutes. Add the tomato paste and cook, stirring, until glossy, about 2 minutes. Add the wine, scraping to deglaze the pan. Add the chicken stock and a pinch of salt and black pepper. Taste the simmering braising liquid at this point; it should taste seasoned. Return the shanks to the pan, cover and braise in the oven until the meat is very tender, 3 to 4 hours.
- For the gremolata: When almost ready to serve, combine the parsley, olive oil, lemon zest and juice, salt and garlic in a small bowl. Stir to combine. To serve, remove the shanks to a serving platter and spoon the sauce and braising vegetables over the top of them. Sprinkle with a little bit of sea salt and garnish with gremolata.
RICH BRAISED BEEF WITH MELTING ONIONS
Spoil your family with meltingly tender braised beef, that won't break the bank
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 2h35m
Yield Serves 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 364 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 44 grams protein, Sodium 1.03 milligram of sodium
BRAISED BEEF AND ONIONS
An old-fashioned pot roast recipe. Like any pot roast, this one tastes even better made ahead and reheated. Drizzle the pan juices over potatoes. I make a 1/2 recipe for the 2 of us and the leftovers make a fab hot beef sandwich! If meat is not well marbeled, I suggest adding 3/4 cup of water or beef broth to the pan at the beginning.
Provided by Annacia
Categories Roast Beef
Time 2h20m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 620.4, Fat 44.5, SaturatedFat 18, Cholesterol 156.5, Sodium 719.2, Carbohydrate 10.1, Fiber 1.4, Sugar 3.7, Protein 42.8
BRAISED BEEF SHORT RIBS WITH GREMOLATA RECIPE - (5/5)
Provided by á-174942
Number Of Ingredients 19
Steps:
- For the ribs: Cut ribs into smaller pieces, roughly square, so each piece includes a bone. Trim excess fat if necessary. Season generously with salt and pepper and refrigerate 4 to 6 hours, or overnight. Arrange ribs bone-side down in roasting pan and roast at 475 degrees until lightly browned, about 20 minutes. Meanwhile, saute onions in olive oil in large skillet over medium heat until lightly colored, 6 to 7 minutes. Add leeks and carrot and cook until slightly softened, 3 to 4 minutes. Add tomatoes, garlic, thyme, parsley and bay leaves and saute 2 minutes more. Spread vegetables in roasting pan large enough to hold ribs. Arrange ribs on top of vegetables, bone-side up. Add wine and enough hot stock to barely cover ribs. Cover pan tightly with foil and place in oven. When braise begins to simmer, after about 20 minutes, loosen foil and reduce heat to 350 degrees. Begin to test for doneness after 1 1/2 hours. A skewer or paring knife inserted into meat should encounter no resistance, and meat should be nearly falling from bone. When they are tender, uncover ribs and turn them again so that bone side is down. Pour off and reserve braising juices. Raise heat to 450 degrees and return ribs to oven for a final browning. When they are beautifully glazed, after about 10 minutes, remove from oven. Strain braising liquid into bowl, pressing down on solids to extract juices. Allow liquid to settle, then spoon out grease. Pour liquid back over ribs and reheat if serving immediately, or cool, refrigerate and serve next day with Gremolata. For the gremolata: Just before serving, mix parsley, zest and garlic and scatter over short ribs. (These ingredients should be prepared at the last minute.) This recipe yields 6 servings. Each serving: 534 calories; 532 mg sodium; 130 mg cholesterol; 27 grams fat; 15 grams carbohydrates; 47 grams protein; 1.21 grams fiber.
More about "braised beef with red onion gremolata recipes"
52 BRAISING RECIPES FOR SHORT RIBS, CHICKEN, AND MORE
From bonappetit.com
Estimated Reading Time 6 mins
- Caramel Chicken. Don’t be put off by the sugar in this recipe—it’s balanced by the vinegar and soy sauce. View Recipe.
- Red Wine-Braised Short Ribs. These short ribs are even better when they're allowed to sit overnight. View Recipe.
- Braised Artichokes with Tomatoes and Mint. Pick artichokes with tightly packed, squeaky-firm green leaves and a fresh-looking cut on the stem end. View Recipe.
- Vinegar-Braised Chicken and Onions. For this dish, balsamic vinegar adds the sweetness needed to balance the sharp flavor of red wine vinegar. View Recipe.
- Braised Brisket with Hot Sauce and Mixed Chiles. How can you look at this and not crave brisket tacos? View Recipe.
- Braised Chicken Thighs with Mustard and Chestnuts. Keep the heat on low after you stir in the mustard—the sauce could break unattractively if it boils. View Recipe.
- Red Wine-Braised Brisket. You know those dishes that everyone says taste even better if you make them ahead of time? This is a perfect example. The flavors continue to deepen as the braise sits, and it’s that much easier to skim the surface when the sauce has a chance to chill.
- Sriracha-Braised Brisket Sandwiches. Spicy, falling-apart beef sandwiches are a game day no-brainer. View Recipe.
- Braised Lamb Shoulder with Fennel and Orange. Lamb shoulder has great fat content and rich (not gamey) flavor, which makes it ideal for this sweetly spiced, Mediterranean-inspired braise.
ITALIAN BRAISED BEEF WITH GREMOLATA
From deliaonline.com
Cuisine GeneralEstimated Reading Time 2 minsServings 4
BRAISED BEEF - SIMPLY HOME COOKED
From simplyhomecooked.com
BRAISED BEEF - CRAVING TASTY
From cravingtasty.com
WINE BRAISED BEEF WITH MUSHROOMS | THE MODERN …
From themodernproper.com
BEEF SHORT RIBS WITH GREMOLATA - DISH 'N' THE KITCHEN
From dishnthekitchen.com
ITALIAN SHORT RIBS | THE RUSTIC FOODIE®
From therusticfoodie.com
5/5 (2)Total Time 3 hrs 15 minsCategory Main CourseCalories 471 per serving
OSSO BUCO WITH GREMOLATA (BRAISED BEEF SHANKS) | PRIMALGOURMET
From cookprimalgourmet.com
BRAISED WHOLE BEEF SHIN WITH GREMOLATA - FROM GREAT BRITISH CHEFS
From longmeadowbeef.com
BRAISED BEEF | RECIPELION.COM
From recipelion.com
BRAISED BEEF WITH RED ONION GREMOLATA | RECIPE | BRAISED BEEF, …
From pinterest.com
KABAB HALLA (EGYPTIAN BRAISED BEEF WITH ONIONS)
From seriouseats.com
BRAISED BEEF SHORT RIBS WITH GREMOLATA - RIDGE VINEYARDS
From ridgewine.com
CORNED BEEF WITH RED CURRANT-MUSTARD SAUCE - KYBEEF.COM
From kybeef.com
CORNED BEEF: HOW TO COOK IN OVEN, SLOW COOKER - FREEP.COM
From freep.com
SLOW-BRAISED OXTAIL STEW RECIPE - TASTING TABLE
From tastingtable.com
INSTANT POT BEEF BOURGUIGNON | TESTED BY AMY + JACKY
From pressurecookrecipes.com
BRAISED BEEF WITH RED ONION GREMOLATA RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
BRAISED BEEF - AMANDA'S COOKIN' - BEEF
From amandascookin.com
BRAISED BEEF WITH RED ONION GREMOLATA RECIPE - EASY RECIPES
From recipegoulash.cc
BRAISED WHOLE BEEF SHIN RECIPE WITH GREMOLATA - GREAT BRITISH CHEFS
From greatbritishchefs.com
MISO BEEF NOODLES RECIPE
From allrecipes.com
BRAISED BEEF WITH RED ONION GREMOLATA | RECIPE | BRAISED BEEF, …
From pinterest.com
BEER BRAISED CORNED BEEF IN THE PRESSURE COOKER - MSN.COM
From msn.com
BRAISED BEEF WITH RED WINE AND TOMATOES - THE SEASONED MOM
From theseasonedmom.com
LAMB OSSO BUCCO - SWEET CARAMEL SUNDAY
From sweetcaramelsunday.com
BRAISED BEEF WITH RED ONION GREMOLATA | PUNCHFORK
From punchfork.com
You'll also love