Bistro Braised Beef With Shiitake And Pearl Onions Recipes

BEER-BRAISED BEEF AND ONIONS

Steps:

• In a large bowl, combine salt, pepper, bay leaves and paprika. Toss meat to coat, then cover, refrigerate and marinate at least 2 hours or overnight.
• Heat oven to 325 degrees. In a large (8-quart) Dutch oven or other heavy pot, heat butter and oil over medium-high until shimmering. Working in batches, brown beef on two sides until dark and crusty, transferring to a bowl when browned (reserve bay leaves). As you cook, add more oil and adjust heat if necessary to prevent burning.
• When all the meat is browned, add onions to the empty pot and return the heat to medium-high if you lowered it. Cook, stirring and scraping up the brown coating on the bottom of the pan as the onions release their liquid.
• Continue cooking until onions are deeply golden brown and soft, 20 to 30 minutes, stirring occasionally.
• Meanwhile, make a bouquet garni by tying thyme, parsley and reserved bay leaves together with kitchen string (or just throw them in the pot and warn your guests not to eat them).
• Push the onions to the sides, then add tomato paste, coriander and cinnamon to the bottom of the pan. Cook, stirring, 1 minute, until paste is darkened and fragrant. Stir in flour, cook another minute, then add stock, beer, 1 cup water and bouquet garni. Return beef and any juices in the bowl to the pot, bring to a simmer, then cover and transfer to oven. Cook until beef is tender, about 2 1/2 to 3 hours, turning it over halfway through.
• If the sauce seems thin, remove the meat with a slotted spoon; cover with foil to keep warm. Return pot with liquid to stove and simmer until thickened to taste, 5 to 10 minutes. Return the meat to pot and stir to heat through. Serve from the pot or a platter. Garnish with chopped parsley, flaky sea salt, pepper and paprika. Serve with mustard on the side.

BRAISED BEEF AND ONIONS

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.

BISTRO BRAISED BEEF WITH SHIITAKE AND PEARL ONIONS

Steps:

• Clean shiitake and remove stems, if using other mushrooms simply clean.
• Leave whole or if mushrooms are large, thickly slice.
• In a large wide saucepan or Dutch oven, melt butter and 1 tbsp (15 mL) olive oil over medium-high.
• Add mushrooms and cook until tender, about 3 minutes.
• Remove from heat and turn into a bowl.
• In a large bowl, stir flour with salt.
• Add beef and lightly coat in flour.
• In the pan that mushrooms were cooked in, heat remaining oil over medium-high heat. Cook half the meat until browned all over, then remove to a bowl.
• Repeat with remaining meat adding a little more oil.
• Stir in coffee, water, garlic, vinegar, brown sugar,Worcestershire, herbs and meat in bowl to the saucepan.
• Bring to a boil, then cover and reduce heat to medium-low, mixture should be gently simmering.
• Stir occasionally for 1 1/2 hours, meat should nearly be tender.
• Stir in carrots and onions.
• Continue to cook, simmering gently and stirring occasionally until meat is very tender, about 30 minutes.
• If you would like sauce a little thicker, uncover and simmer 15 to 20 minutes.
• Stir in mushrooms.
• Add pepper to taste.
• Serve with mashed potatoes or egg noodles, sprinkled with parsley or fresh thyme.
• PEELING PEARL ONIONS:.
• Drop unpeeled onions in boiling water for a minute or so.
• Plunge into cold water.
• Cut base of onions and squeeze.
• Onions will pop out of skin.

EASY BRAISED BEEF WITH MUSHROOMS RECIPE

Steps:

• Trim the Beef of any excess fat and cut the beef into 3-inch pieces. Set it aside.
• Chop the onions into one inch chunks and the mushrooms into halves. Set the veggies aside.
• Preheat a Dutch oven (or another oven-safe dish) with 2 tablespoons of oil over medium-high heat. Add in the Beef and brown each piece on all sides. Remove the Beef from the pot and set it aside.
• In the same pan, add 2 more tablespoons of oil and cook the onions and mushrooms in the Beef drippings until they turn a light shade of brown.
• Add the Beef back into the pan and season the pot with salt, cumin, and black pepper. Add in bay leaves and beef broth. Cover with a lid.
• Bake in a preheated oven to 375°F for about 90 minutes or until Beef is tender. Serve immediately with your favorite side dish and enjoy!

STIFADO (SPICED BRAISED BEEF & ONIONS)

Steps:

• Heat oil in a heavy frying pan over moderate heat until smoking.
• Pat beef cubes completely dry with paper towels before browning quickly in hot oil; brown 3 or 4 batches, turning frequently with slotted spoon and regulating heat so meat browns a deep color without burning.
• Transfer beef to a heavy 6-quart casserole.
• Add water, tomato paste, vinegar, cumin, cinnamon, salt and pepper to pan drippings in beefs original skillet; bring to a boil.
• Meanwhile, scrape brown particles clinging to the bottom and sides of pan; pour scrapings over meat in casserole.
• Bring meat and liquid to a boil; reduce heat to low, cover casserole tightly and simmer 1 1/4 hours.
• Meanwhile, peel onions and add to casserole at the end of 1 1/4 hours; cover and cook 30 minutes longer, or until beef and onions are tender.
• Stir in cheese; simmer, uncovered, 2 to 3 minutes, or until cheese softens and is heated through.
• Taste to correct seasonings. Serve directly from casserole.

RICH BRAISED BEEF WITH MELTING ONIONS

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.

BEER-BRAISED BEEF AND ONIONS

Steps:

• Halve onions lengthwise, then slice lengthwise 1/4 inch thick.
• Pat beef dry and season all over with 2 1/2 teaspoons salt and 1 teaspoon pepper. Heat 1 tablespoon oil in a wide 5-to 6-quart heavy pot over medium-high heat until it shimmers. Brown beef on all sides, about 15 minutes, then transfer to a plate.
• Cook onions with bay leaves and 1/2 teaspoon salt in remaining tablespoon oil in pot, scraping up brown bits from bottom and stirring occasionally, until onions are well browned, about 25 minutes.
• Meanwhile, preheat oven to 350°F with rack in middle. Cut a round of parchment paper the diameter of the inside of pot (near the top). Set parchment round aside.
• Add beer and vinegar to onions and bring to a boil, stirring and scraping up brown bits. Add beef and meat juices from plate and return to a boil.
• Cover with parchment round and lid and braise in oven until meat is very tender when pierced in several places with a meat fork, about 3 1/2 hours.
• Transfer beef to a cutting board and let stand, loosely covered, 20 minutes. Cut off string, then slice meat. Skim off fat from sauce and discard bay leaves. Reheat if necessary.
• Serve braised beef with onions and sauce.

PEPPERY BEEF KEBABS WITH BRAISED PEARL ONIONS

Steps:

• Blanch onions in a large pot of boiling water 1 minute and drain, then cool under cold running water. Trim root ends and peel. Cook onions in butter in a 10-inch heavy skillet over moderate heat, stirring, 3 minutes (onions will not brown). Add salt and regular-grind pepper to taste and enough water to just cover onions and boil, partially covered, stirring occasionally, until onions are tender but not falling apart, about 15 minutes. Transfer onions to a bowl with a slotted spoon and if necessary boil juices until reduced to about 1/4 cup. Toss onions with juices.
• Combine coarsely ground pepper, chopped rosemary, garlic, and salt, then rub into both sides of steak. Cut meat into 3/4-inch cubes.
• Put 1 onion, then 1 steak cube (thread through unpeppered sides) on each rosemary branch or skewer to make 60 kebabs.
• Preheat broiler.
• Arrange some of kebabs in a row, a peppered side facing up, along 1 long side of oiled rack of a broiler pan so that leaf ends of rosemary branches and blunt ends of skewers point toward middle of pan. Cover exposed skewer or branch ends with a sheet of foil (don't cover beef or onions). Arrange another row of kebabs over foil, covering exposed ends in same manner. Continue adding rows of kebabs and layers of foil until pan is full, making sure exposed ends of last row of branches or skewers are covered with foil. (To broil kebabs in batches, keep remaining kebabs on a tray, covered with plastic wrap and chilled.)
• Broil kebabs 2 inches from heat until beef is seared on 1 side but still medium-rare, 2 to 3 minutes. Serve immediately.

BEEF, SHIITAKE, AND SNOW PEA STIR-FRY

Steps:

• Sprinkle beef with salt and pepper. Heat oil in large nonstick skillet over medium-high heat. Add ginger and mushrooms; stir-fry until mushrooms are tender, about 3 minutes. Add beef to skillet; stir-fry until beef browns but is still pink in center, about 1 minute. Add snow peas, half of green onions, and half of cilantro; stir-fry 1 minute. Stir in hoisin, chili-garlic sauce, and five-spice powder; sauté until peas are crisp-tender, 1 to 2 minutes. Season with salt and pepper. Transfer to bowl. Sprinkle with remaining green onions and cilantro.