Get ready to sink your teeth into a mouthwatering meal that’s sure to impress – braised beef! This slow-cooked dish features tender and juicy beef that’s been infused with rich, savory flavors, making it the ultimate comfort food for any special occasion. Even if you’re looking to impress dinner guests or just treat yourself to a hearty and satisfying meal, braised beef is the perfect choice. So sit back, relax, and let the delicious aroma of slow-cooked beef fill your home as you prepare to indulge in a meal that’s truly unforgettable.
What Cut Of Beef Is Best For Braising?
A: Tougher cuts of beef, such as chuck roast or brisket, are best for braising. These cuts have a lot of connective tissue and benefit from long, slow cooking to break down the tough fibers and become tender.
How Long Does It Take To Braise Beef?
A: The length of time needed to braise beef depends on the cut and the recipe, but generally ranges from 2 to 4 hours. The beef should be cooked until it is tender and easily falls apart with a fork.
Can I Braise Beef In A Slow Cooker?
A: Yes, a slow cooker is a great tool for braising beef. Simply brown the beef in a skillet first, then transfer it to the slow cooker along with the liquid and any vegetables or herbs. Cook on low mode for 8-10 hours, or on high for 4-6 hours.
How Do I Know When The Beef Is Done Braising?
A: The beef is done braising when it is tender and easily falls apart with a fork. You can check the internal temperature of the beef with a meat thermometer – it should be at least 145°F (63°C).
Can I Make Braised Beef Ahead Of Time?
A: Yes, braised beef can be made ahead of time and reheated before serving. In fact, the flavors often improve when the dish is allowed to sit overnight in the refrigerator.
What Are Some Creative Ways To Use Leftover Braised Beef?
A: Leftover braised beef can be used in a variety of dishes, such as tacos, sandwiches, salads, and stir-fries. It can also be shredded and mixed with pasta, rice, or quinoa for a hearty and flavorful meal.
More Dinner Recipes
- 4 lb beef pot roast
- ½ cup all-purpose flour plus 1 tbsp (divided)
- as required Salt and ground black pepper
- 1 tbsp olive oil
- 4 tbsp butter divided
- 2 carrots peeled, trimmed, and chopped finely
- 2 stalks celery trimmed and chopped finely
- ½ medium yellow onion chopped finely
- 6 cloves garlic minced
- 2 cups beef broth
- ⅓ cup balsamic vinegar
- 1 tbsp liquid smoke
- 1 tbsp Worcestershire sauce
- 2 fresh rosemary sprigs
- 4 fresh thyme sprigs
- 2 bay leaves
- Preheat youroven to 325°F.
- In a shallow dish, add ½ cup of flour, salt, and black pepper. Mix well.
- Evenly coat thebeef with the flour mixture.
- In a Dutchoven, heat the oil over medium-high heat and cook the beef for about 2-3minutes per side or until browned.
- Transfer thebeef onto a plate.
- With papertowels, wipe out the pan.
- In the sameDutch oven, melt the butter over medium heat. Sauté the carrots, celery, onion,and garlic for about 5-6 minutes.
- Stir in theremaining flour and cook for about 1 minute, stirring continuously.
- Add the broth,vinegar, liquid smoke, and Worcestershire sauce. Bring to a boil.
- Add the cookedbeef, herbs, and bay leaves. Stir tocombine.
- Cover the Dutchoven and transfer into the oven.
- Bake forapproximately 3½-4 hours.
- Remove theDutch oven from oven and discard the herb sprigs and bay leaves.
- Transfer thebeef into a bowl and, with 2 forks, shred the meat.
- Add theshredded meat into the sauce and stir to combine.
- Serve hot.