Oven Braised Beef With Tomato Sauce And Garlic Recipes

EASY POT ROAST WITH TOMATOES AND GARLIC

Steps:

• Put tomatoes in bowl and crush by hand, set aside. Swish can with about a ⅓ cup water and set aside for deglazing.
• Dry pot roast with paper towels, and, if desired, tie with string to hold together while cooking. Set pressure cooker to sauté and heat a glug of olive oil. Season beef roast with kosher salt and brown on both sides. Remove roast to plate, and deglaze pot with the tomato juice and water. Turn off sauté setting.
• Put beef roast back into pot, pour tomatoes over roast. Lift up roast to make sure tomatoes and liquid are evenly distributed, season with salt and pepper. Scatter garlic cloves around roast. Seal and set at high pressure for 60 minutes.
• Let pressure cooker naturally release for 20 minutes, then manually release any remaining pressure. Remove pot roast to cutting board, slice or shred meat. Skim fat off tomato mixture and add beef back to pot. Serve beef and sauce over orzo, egg noodles or polenta with some garlic cloves, just press them right out of their papery skins.
• Heat a little olive oil in a heavy bottomed pan large enough to hold the beef roast. Generously salt the roast all over. When oil is shimmering, brown roast on all sides. Remove to a plate. Swirl a little water in the empty tomato can and deglaze the pan, scraping up any brown bits. Pour into the bottom of the slow cooker and place roast on top, along with any accumulated juices.
• Season the roast with some fresh, cracked black pepper. Crush the tomatoes by hand and pour the tomatoes over the roast, then scatter the garlic cloves around and on top of the roast. Cook on high for 6 to 8 hours until beef is tender. Mine took about 7 hours, depends on the size of your roast.
• Skim as much fat as you can from the surface. If you tied your beef, remove to a cutting board and slice or shred the beef and return to the slow cooker. Otherwise, use a fork and spoon to shred the meat into large pieces in the pot. Serve beef and sauce over pasta or polenta, with some garlic cloves, just press them right out of their papery skins.
• Preheat oven to 300º (If desired, brown the beef as directed above in the slow cooker instructions and after deglazing, return roast to pot and continue.)
• Put tomatoes in bowl with juices and crush by hand. Put roast in an ovenproof 4- to 5-quart heavy pot or Dutch oven 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.
• Skim as much fat as you can from surface. Cut roast into slices or shred and serve with sauce and garlic, over pasta or polenta.

GARLICKY BRAISED BEEF SHANKS

Steps:

• Preheat the oven to 325 degrees F.
• Season the beef shanks with salt and pepper. Heat the oil in a Dutch oven over medium-high heat. Brown the shanks, in batches if necessary, until golden brown on both sides, about 3 minutes per side. Transfer to a plate. Reduce the heat to medium, add the onion, celery and carrot to the pot and cook, stirring, until just starting to soften, about 3 minutes. Add the tomato paste and cook, stirring, 1 minute. Add the wine, bring to a boil and simmer until reduced by about half. Add the tomatoes, garlic, rosemary, and 1/2 teaspoon salt, then return the shanks to the pot. Nestle the shanks into the tomatoes, then add the stock (it should almost cover the shanks). Bring to a simmer. Cover the pot, transfer to the oven and braise until the meat is very tender, about 3 hours.
• Transfer the cooked shanks and their bones to a cutting board. Use a ladle to remove as much of the fat from the surface of the cooking liquid as possible. Coarsely shred the meat from the shanks, discarding any large chunks of fat. Return the shredded meat to the sauce and simmer on the stove over medium-high heat until slightly reduced, about 10 minutes. Season with salt and pepper and serve. The bones can be served on the side if desired; the marrow is delicious spread on toast.

BRAISED BEEF WITH TOMATOES AND ONIONS

Steps:

• Season beef with salt and pepper. Heat oil in a large, heavy pot or Dutch oven over medium-high. Add beef and cook, turning occasionally, until browned, 8 to 10 minutes. Transfer to a plate.
• Add onions, garlic, and herbs to pot. Cook, stirring often, until onions and garlic begin to brown, 4 to 6 minutes. Add tomatoes, crushing with your hands as you add them. Fill tomato can halfway with water, and add to pot, stirring to combine and scraping any browned bits from bottom of pot.
• Return meat to pot, nestling it in onion mixture and spooning some tomatoes on top; return to a simmer. Cover and cook until meat is very tender when pierced with a fork, 1 1/2 to 2 hours (check occasionally to ensure it's simmering steadily). Uncover pot, increase heat to medium-high, and simmer vigorously until sauce is thickened, 15 to 20 minutes.
• Remove meat from pot and slice or shred. (Alternatively, let meat cool in sauce.) Meat can be braised up to 4 days ahead of serving. Reheat in sauce.

OVEN BRAISED BEEF

Steps:

• Preheat oven to 160C / 325F. Heat oil in dutch oven on high heat. Add beef in batches and cook so it is browned on all sides. Move to a bowl and set aside.
• Lower heat to medium, and if the pan is dry add a little more oil, then cook onion for 2-3 minutes until softened and golden.
• Add beef back into the dutch oven, along with the tomatoes, stock, garlic, Worcestershire sauce, salt and pepper.
• Place the lid on the dutch oven and place in the oven for 2 - 2 1/2 hours (stirring twice in this time) until meat is tender and falls apart easily.
• Use two forks to shred the beef (just do this in the dutch oven, no need to move it to a cutting board) and squash any garlic cloves that haven't disintegrated during the cooking process. Give it all a good stir and serve.

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.

WHOLE BRISKET WITH TOMATO GRAVY

Steps:

• Preheat oven to 450 degrees. In a bowl, combine garlic, rosemary, pepper, salt, brown sugar, red pepper and paprika. Place brisket fat-side up in a large, deep roasting pan (about 13 by 16 inches) and rub all over with mixture.
• Roast brisket, uncovered, for 20 minutes. While brisket cooks, pour olive oil into a large saucepan over medium heat and add onions. Sauté, stirring occasionally, until onion softens, about 5 minutes. Add tomatoes and their liquid, bring to a boil, then reduce to a simmer. Stir occasionally, breaking tomatoes with a spoon or whisk. Simmer uncovered for 10 minutes and season to taste with salt and black pepper. Remove brisket from oven. Reduce oven temperature to 325.
• Pour 1 cup wine and the tomato sauce over brisket. Cover pan as tightly as possible with foil and roast for 3 1/2 hours, turning once at 2 hours and again at 3 hours, each time carefully replacing foil.
• Transfer brisket to a platter. Allow sauce to settle for a moment in pan, then, using a slotted spoon, transfer to a blender, allowing fat to strain out. Purée until smooth, adding remaining 1/4 cup wine. Season to taste with salt and black pepper. Slice brisket diagonally from thinnest end in 1/4-inch slices. Serve with sauce.