ITALIAN BRAISED BEEF WITH ROOT VEGETABLES
My mom, Angel, has always been the best cook in the neighborhood and everybody knew it. In the 1970s and '80s, when most of my friends were eating fast food and processed junk, all the kids wanted to come to my house for dinner. (We weren't going to go to the neighbors' houses to eat TV dinners.) This is one of the meals Mom would fix when I was growing up because it was easy, delicious and inexpensive, and it fed a crowd. This was my introduction to braising, the first braised dish I ever made-and I didn't even know we were braising. Mom called it pot roast and we had it weekly. And in true Italian pot roast fashion, we'd eat it over rigatoni. I now sometimes serve it over soft polenta with mascarpone, another excellent option. It showed me how much I loved the deep complex flavors of braises generally, which I prefer to eat over just about any other kind of dish. One of the pleasures of this meal is the big chunks of carrots and celery root that cook in that delicious liquid for four hours; they take on all the flavors of the braising liquid. They don't taste like carrots and celery root anymore; they taste like a steak, and that's why they're so good. A couple of critical steps in this recipe are getting a good sear on the meat and caramelizing the vegetables in the pot before deglazing. Beyond that, the red sauce is critical. And I also think it's important that a third of the meat be above the liquid-one of the factors that for me defines braising-so pot size is important; it shouldn't be so small that the meat is submerged or so big that the meat is sitting in just an inch of liquid.
Provided by Michael Symon : Food Network
Time 12h
Yield 8 to 10 servings
Number Of Ingredients 23
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.
ITALIAN BRAISED BEEF
Make and share this Italian Braised Beef recipe from Food.com.
Provided by Dee514
Categories Meat
Time 6h20m
Yield 2 7/8 lbs of meat, 8 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 299.7, Fat 11.6, SaturatedFat 4.9, Cholesterol 112.3, Sodium 568.9, Carbohydrate 11.2, Fiber 3, Sugar 5.8, Protein 39.2
ITALIAN BRAISED BEEF
Make and share this Italian Braised Beef recipe from Food.com.
Provided by Boomette
Categories Roast Beef
Time 4h25m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- With the rack in the middle position, preheat oven to 325°F.
- In a saucepan (ovenproof) or dutch oven, brown the beef on each side in half of the oil. Add salt and pepper. Set aside on a plate.
- In a bowl, dissolve the cornstarch in chicken stock. Set aside.
- In the same saucepan, brown shallots and garlic in the remaining oil.
- Add tomatoes, tomato paste and keep cooking about 3 minutes. Add chicken stock mixture and bring to a boil while stirring. Put the beef back in the saucepan and add remaining ingredients.
- Cover and cook in oven about 4 hours or until meat shread easily with a fork.
- Note: If you want to do it in the crockpot do step 1 to 4. Then on step 5, put all ingredients in crockpot. Cover and cook at low heat 8 hours.
Nutrition Facts : Calories 746.6, Fat 16.3, SaturatedFat 2.5, Cholesterol 3.6, Sodium 477.2, Carbohydrate 137.6, Fiber 22.9, Sugar 21.8, Protein 17.8
BRAISED ITALIAN BEEF STEW
This is another one that might take a little while to prepare, but the work and wait are WELL worth the effort! If you can't find a 5 lb. boneless beef chuck roast, 2 smaller ones will work just fine!
Provided by SkinnyMinnie
Categories Stew
Time 3h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Sprinkle beef with salt and pepper.
- Place it in a wide, deep baking pan (like a turkey roaster).
- Preheat the broiler, and put the rack 4" from the heat, or enough room to allow for the pan.
- Put the meat under the broiler and leave the door ajar so the element stays lit.
- Broil for about 15 min, or until a deep brown.
- Turn it over, and broil for 5 min more.
- As the meat cooks, heat the olive oil in a skillet over medium heat.
- Add the onion, celery, and carrot.
- Increase the heat to high and cook, stirring occasionally, for about 5 min, or until softened. If the vegetables begin to burn or stick, turn the heat down.
- Add the garlic to the softened vegetables.
- Reduce the heat to medium low and cook, stirring occasionally for another 3-4 minute.
- Scrape the softened vegetables into the pan with the browned meat.
- Add the wine (or beef broth), tomatoes, thyme, and bay leaf.
- Heat oven to 300ºF.
- Cover the pan with foil, and crimp it tightly.
- Bake for 3 hours.
- Remove the pan from the oven, and remove the meat to a serving platter.
- Remove and discard the bay leaf from the sauce.
- Put the sauce into a blender (or use a hand held immersion blender) to blend the liquid and vegetables into a smooth sauce.
- Cover the meat with the sauce and serve.
- Serve with mashed potatoes. Leftovers freeze well.
- **NOTE: For a GREAT leftover dish. Shred the leftover roast in a skillet with the leftover sauce (like BBQ pork/beef) with two forks. It is easier to do when the roast is warmed. Serve this over the pasta of your choice, we like fettuccine.
Nutrition Facts : Calories 1128.6, Fat 78.8, SaturatedFat 30.6, Cholesterol 260.8, Sodium 1117.2, Carbohydrate 15.9, Fiber 3.1, Sugar 7.3, Protein 71.3
BRAISED ITALIAN-STYLE BEEF
This is a big favourite at my house. Because it is prepared on the stovetop, it can be served all year round. It is delicious served with mashed potatoes or egg noodles.
Provided by Irmgard
Categories Roast Beef
Time 2h40m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- With a sharp knife, make small cuts in the beef; insert a garlic sliver in each.
- Rub the meat with salt and pepper; sprinkle with flour.
- In a deep heavy saucepan or Dutch oven, heat the oil over high heat; sear the meat for about 7 minutes or until browned all over.
- Add the onions, carrots, celery, thyme, bay leaf and stock.
- Cover tightly and simmer over low heat for 1-1/2 hours, turning the beef occasionally.
- Stir in the tomatoes, parsley, oregano and basil; simmer for 45 to 50 minutes or until the beef is tender.
- Discard the bay leaf.
- Slice and serve with the vegetables and sauce.
Nutrition Facts : Calories 662.8, Fat 50.4, SaturatedFat 19.1, Cholesterol 163.3, Sodium 458.8, Carbohydrate 10.2, Fiber 2.2, Sugar 4.1, Protein 40.4
BRAISED BEEF BRISKET, SOUTHERN ITALIAN STYLE RECIPE
Provided by á-24544
Number Of Ingredients 16
Steps:
- INSTRUCTIONS 1. Heat oven to 500 degrees. Crush spices or grind them coarsely; press them into brisket and set aside 2. Using two burners if necessary, heat oil in large, heavy roasting pan long and wide enough to hold brisket and at least 2 inches deep. Add brisket; cook over medium-high heat, turning once with tongs, until brown on both sides, about 10 minutes. Remove brisket and set aside. Add wine; bring to boil, scraping bottom of pan with wooden spoon to loosen brown bits; reduce by half. Add chicken broth and tomatoes; bring to simmer. Remove pan from heat. Season brisket lightly with salt, dried rosemary and oregano and return to roasting pan. Scatter vegetables and pancetta or bacon around brisket. 3. Put roasting pan in oven and cook, stirring vegetables occasionally to avoid burning, until thickest part of brisket reaches an internal temperature of around 130 degrees, about 20 minutes. Add enough broth to the pan to come about halfway up the side of the meat (another 1 to 3 cups). 4. Remove pan from oven; reduce oven temperature to 250 degrees. Do not return brisket to oven until temperature drops to 250 degrees. Add enough chicken stock to pan so that liquid comes about halfway up side of meat, baste brisket, and return to oven. Braise brisket, basting and turning every 1/2 hour or so, until meat just gives when pierced with meat thermometer and brisket's internal temperature registers around 175 degrees, 1 1/2 to 2 1/2 hours. 5. Remove brisket from braising liquid and wrap in foil. Strain braising liquid into large mixing bowl. Reserve vegetables, squeezing garlic cloves from heads. Transfer braising liquid to tall, narrow container, and let stand until fat rises. Skim and discard fat. Puree vegetables, including garlic, with 1/2 cup braising liquid in food processor or blender. Add olives, pureed vegetables and braising liquid to a sauté pan and simmer until reduced to thin sauce consistency; 15 to 20 minutes. 6. Meanwhile, cut brisket across the grain into thin slices (about 1/8-inch thick). Arrange slices of meat on warm plates; generously ladle sauce over meat. Garnish with parsley, and serve immediately.
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