Braised Beef In Tomato Sauce Recipes

BRAISED BEEF RAGU

Steps:

• Bring the beef to room temperature then cut it into 4 pieces. Pat it dry with paper towels, then generously season it on all sides with salt and pepper (I used a good tablespoon of salt).
• Add the olive oil and a tablespoon of butter to a Dutch oven or large, oven-safe pot over medium high heat and once it's hot, add the beef searing on all sides and ends then transfer the beef to a plate.
• Add the onion, celery, carrot, garlic, rosemary and sage. Reduce the heat to medium-low and saute 5 minutes then add the tomato paste and continue cooking 2 more minutes.
• Pour in the wine scraping the bottom to get all the brown bits off and cook 2-3 minutes on medium heat stirring occasionally or until the wine starts to reduce, then fold in the crushed tomatoes and beef stock
• Return beef and their juices to pot, turning them over in the sauce then cover bake at 325 degrees for 2 - 2 1/2 hours, stirring at the 1 hour point and checking for doneness at 2 hours. You want the beef to be able to shred easily, but before it becomes mushy.
• Remove the pot from the oven and take the beef out of the pot for shredding. Remove the carrots, celery and herbs then continue cooking the sauce 15 more minutes (stovetop) uncovered allowing the sauce to reduce and thicken more while you shred the beef.
• Taste the sauce and adjust for salt and pepper.NOTE: Some canned tomatoes aren't as sweet as others. If your sauce isn't as sweet as you'd like, add brown sugar ½ teaspoon at a time, combining thoroughly and tasting after each ½ teaspoon.
• Using 2 forks shred the beef (I like to leave about 1/3 of it in a bit larger pieces) then add the shredded beef to the sauce along with the other tablespoon of butter and chopped parsley.
• Serve with pappardelle or gnocchi cooked according to package directions along with fresh bread or salad and fresh parmesan cheese.

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.

BRAISED BEEF IN TOMATO SAUCE

Steps:

• Preheat the oven to 150C/130C Fan/Gas 2. Put the slices of braising steak in a roasting tin. Halve then slice the onion, then add to the tin along with the chickpeas (drained and rinsed) and mushrooms. Add the tomatoes, stock, and sweet chilli sauce.
• Cover the tin with a double layer of foil, sealing it tightly, and cook for 4 hours.