GRANDPA'S BRAISED BEEF
Provided by Rachael Ray : Food Network
Time 5h5m
Yield 5 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 325 degrees F.
- Heat a large skillet over medium heat with a thin layer of extra-virgin olive oil. Add the onions, and garlic to the hot oil and sweat them until very soft and very light caramel in color, 20 to 30 minutes. Turn off the heat and reserve.
- Heat a large Dutch oven over medium-high heat. Add a thin layer of oil to the pan. Pat the meat dry and season very liberally with salt and pepper. Brown the meat to a deep brown all over, 12 to 15 minutes.
- Peel the potatoes and very thinly slice them lengthwise into planks. Slice the tomatoes working over a bowl to catch their juices.
- Arrange 1/2 the onions over top of the meat, season with salt, pepper and 1 tablespoon thyme. Arrange 1/2 the potatoes over the onions and dress the potatoes with a liberal drizzle of extra-virgin olive oil, about 1 tablespoon, salt, pepper, rosemary, and a handful freshly grated cheese. Top the potatoes with 1/2 the tomatoes and their juices, and season with salt and pepper. Scatter a few leaves of torn basil. Repeat the layers. Do not add basil to the top layer of tomatoes.
- Cover the pan and roast the meat in the oven until very tender, 4 hours. Cool and store for make-ahead meal.
- To reheat: Reheat, covered, in a preheated 325 degree F oven until warmed through, 45 minutes to 1 hour. Take off the lid of the pot, drizzle the top of the meat with oil, sprinkle with cheese, and broil to lightly crust the top. Cut down through the layers of the potatoes, tomatoes, and onions to portion the meat, serve in shallow bowls with crusty bread and pan juices.
SLOW BRAISED TOMATOES
Steps:
- Preheat oven to 250 degrees F.
- Heat 1/4 cup olive oil in a large saute pan over medium heat. Add the onion and garlic and cook, stirring occasionally, until tender, about 5 minutes. Remove from the heat, add the basil leaves and red pepper flakes, and stir well.
- If using plum tomatoes, cut them lengthwise in half. Toss the tomatoes with the sugar and salt.
- Place the tomatoes cut side down in a roasting pan that will hold them in a single layer. (If you don't have a pan large enough, use an additional roasting pan and more olive oil.) Spoon the onion mixture over the potatoes. Add enough olive oil to come halfway up the tomatoes, about 1/2 cup.
- Roast until the tomatoes are tender and falling apart, about 3 hours (about 1 hour for cherry tomatoes). Stir once, gently, during the roasting. Let cool; then refrigerate, covered, in their oil.
SLOW-BRAISED BEEF AND CHERRY TOMATO SAUCE
This deeply flavored sauce has a special beefiness that only a brisket can bring. Despite being such a slowly cooked dish, the fragrant cherry tomatoes give the sauce a surprisingly bright, fresh flavor and glow.
Provided by Chef John
Categories Pasta by Shape
Time 4h15m
Yield 8
Number Of Ingredients 15
Steps:
- Heat oil in a Dutch oven over high heat. Add beef brisket and salt. Cook and stir until browned.
- Add chicken stock, bay leaf and rosemary. Bring to a simmer, turn to low.
- Place cherry tomatoes, garlic, shallots, and oil in a blender and puree until smooth.
- Add puree to the pot. Add tomato paste. Stir to combine. Return to simmer. Cook on low for 2 1/2 hours with the lid on. Uncover and cook for another hour, simmering on low.
- Add tomato sauce and cream. Stir to combine. Simmer until tender. Season with salt and pepper to taste.
- Fill a large pot with lightly salted water and bring to a boil. Stir in penne, and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through, but still firm to the bite, about 11 minutes; drain.
- Mix pasta with sauce and serve topped with Parmigiano-Reggiano cheese.
Nutrition Facts : Calories 572.3 calories, Carbohydrate 53 g, Cholesterol 73.2 mg, Fat 29.1 g, Fiber 4.2 g, Protein 26.8 g, SaturatedFat 11.2 g, Sodium 1348.8 mg, Sugar 8.4 g
SLOW-COOKER SHORT RIBS
These slow-cooker short ribs are an easy alternative to traditionally braised short ribs-you don't need to pay any attention to them once you get them in the slow cooker. (That makes it my favorite beef short ribs recipe!) -Rebekah Beyer, Sabetha, Kansas
Provided by Taste of Home
Categories Dinner
Time 6h45m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Sprinkle ribs with salt and pepper. In a large skillet, heat oil over medium heat. In batches, brown ribs on all sides; transfer to a 4- or 5-qt. slow cooker. Add carrots, broth, thyme and bay leaf to ribs., Add onions to the same skillet; cook and stir over medium heat 8-9 minutes or until tender. Add garlic and tomato paste; cook and stir 1 minute longer. Stir in wine. Bring to a boil; cook 8-10 minutes or until liquid is reduced by half. Add to slow cooker. Cook, covered, on low 6-8 hours or until meat is tender., Remove ribs and vegetables; keep warm. Transfer cooking juices to a small saucepan; skim fat. Discard thyme and bay leaf. Bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir 1-2 minutes or until thickened; press cancel. If desired, sprinkle with additional salt and pepper. Serve with ribs and vegetables.
Nutrition Facts : Calories 250 calories, Fat 13g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 412mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 2g fiber), Protein 20g protein.
SLOW-BRAISED BEEF AND CHERRY TOMATO SAUCE
This deeply flavored sauce has a special beefiness that only a brisket can bring. Despite being such a slowly cooked dish, the fragrant cherry tomatoes give the sauce a surprisingly bright, fresh flavor and glow.
Provided by Chef John
Categories Pasta by Shape
Time 4h15m
Yield 8
Number Of Ingredients 15
Steps:
- Heat oil in a Dutch oven over high heat. Add beef brisket and salt. Cook and stir until browned.
- Add chicken stock, bay leaf and rosemary. Bring to a simmer, turn to low.
- Place cherry tomatoes, garlic, shallots, and oil in a blender and puree until smooth.
- Add puree to the pot. Add tomato paste. Stir to combine. Return to simmer. Cook on low for 2 1/2 hours with the lid on. Uncover and cook for another hour, simmering on low.
- Add tomato sauce and cream. Stir to combine. Simmer until tender. Season with salt and pepper to taste.
- Fill a large pot with lightly salted water and bring to a boil. Stir in penne, and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through, but still firm to the bite, about 11 minutes; drain.
- Mix pasta with sauce and serve topped with Parmigiano-Reggiano cheese.
Nutrition Facts : Calories 572.3 calories, Carbohydrate 53 g, Cholesterol 73.2 mg, Fat 29.1 g, Fiber 4.2 g, Protein 26.8 g, SaturatedFat 11.2 g, Sodium 1348.8 mg, Sugar 8.4 g
SLOW-BRAISED BEEF AND CHERRY TOMATO SAUCE
This deeply flavored sauce has a special beefiness that only a brisket can bring. Despite being such a slowly cooked dish, the fragrant cherry tomatoes give the sauce a surprisingly bright, fresh flavor and glow.
Provided by Chef John
Categories Pasta by Shape
Time 4h15m
Yield 8
Number Of Ingredients 15
Steps:
- Heat oil in a Dutch oven over high heat. Add beef brisket and salt. Cook and stir until browned.
- Add chicken stock, bay leaf and rosemary. Bring to a simmer, turn to low.
- Place cherry tomatoes, garlic, shallots, and oil in a blender and puree until smooth.
- Add puree to the pot. Add tomato paste. Stir to combine. Return to simmer. Cook on low for 2 1/2 hours with the lid on. Uncover and cook for another hour, simmering on low.
- Add tomato sauce and cream. Stir to combine. Simmer until tender. Season with salt and pepper to taste.
- Fill a large pot with lightly salted water and bring to a boil. Stir in penne, and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through, but still firm to the bite, about 11 minutes; drain.
- Mix pasta with sauce and serve topped with Parmigiano-Reggiano cheese.
Nutrition Facts : Calories 572.3 calories, Carbohydrate 53 g, Cholesterol 73.2 mg, Fat 29.1 g, Fiber 4.2 g, Protein 26.8 g, SaturatedFat 11.2 g, Sodium 1348.8 mg, Sugar 8.4 g
SLOW-BRAISED BEEF AND CHERRY TOMATO SAUCE
This deeply flavored sauce has a special beefiness that only a brisket can bring. Despite being such a slowly cooked dish, the fragrant cherry tomatoes give the sauce a surprisingly bright, fresh flavor and glow.
Provided by Chef John
Categories Pasta by Shape
Time 4h15m
Yield 8
Number Of Ingredients 15
Steps:
- Heat oil in a Dutch oven over high heat. Add beef brisket and salt. Cook and stir until browned.
- Add chicken stock, bay leaf and rosemary. Bring to a simmer, turn to low.
- Place cherry tomatoes, garlic, shallots, and oil in a blender and puree until smooth.
- Add puree to the pot. Add tomato paste. Stir to combine. Return to simmer. Cook on low for 2 1/2 hours with the lid on. Uncover and cook for another hour, simmering on low.
- Add tomato sauce and cream. Stir to combine. Simmer until tender. Season with salt and pepper to taste.
- Fill a large pot with lightly salted water and bring to a boil. Stir in penne, and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through, but still firm to the bite, about 11 minutes; drain.
- Mix pasta with sauce and serve topped with Parmigiano-Reggiano cheese.
Nutrition Facts : Calories 572.3 calories, Carbohydrate 53 g, Cholesterol 73.2 mg, Fat 29.1 g, Fiber 4.2 g, Protein 26.8 g, SaturatedFat 11.2 g, Sodium 1348.8 mg, Sugar 8.4 g
CROCK POT BEEF ROUND BRAISED WITH TOMATO & HERBS
Based on a recipe from Sunset's Crockery Cookbook. It recommends, "Serve thick slices of this moist, tender roast and its herb-seasoned tomato sauce with pasta tubes or twists, such as penne or rotelle." I think this is good family fare.
Provided by mersaydees
Categories Stew
Time 8h20m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Sprinkle pepper on all sides of beef.
- Heat oil in a wide nonstick frying pan over medium-high heat; add beef and brown well on all sides.
- Meanwhile, in a 3-quart or larger electric slow cooker, combine onion, carrot, garlic, and herb seasoning.
- In a small bowl, mix tomato sauce, Worcestershire, and wine; set aside.
- Place beef on top of onion mixture.
- Pour tomato sauce mixture over beef. Cover and cook at low setting until beef is very tender when pierced (8 to 10 hours).
- Lift beef to a warm platter and keep warm.
- Skim and discard fat from sauce, if necessary.
- To serve, slice beef across the grain. Spoon some of thw sauce over meat; garnish with parsley.
- Serve remaining sauce separately.
Nutrition Facts : Calories 263.1, Fat 9.2, SaturatedFat 2.8, Cholesterol 103.8, Sodium 408.2, Carbohydrate 5.8, Fiber 1.3, Sugar 3.5, Protein 38.7
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.
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- In a large skillet, heat the olive oil. Add the shallots, carrot and prosciutto, cover and cook over low heat, stirring once or twice, until the shallots are softened but not browned, about 6 minutes.
- Blanch the cherry tomatoes in boiling water just until the skins loosen, about 10 seconds. Drain in a colander and rinse under cold running water. Peel the tomatoes and cut them in half crosswise. Scoop out the seeds and pat the tomatoes dry.
- Rub the sage all over the roast and season with pepper. Push the vegetable mixture to the side of the skillet. Add the beef. Cook over high heat until well-browned all over, about 12 minutes. Season the beef with salt and stir in the mushrooms and chopped tomatoes. Add 3/4 cup of the wine and boil for 3 minutes. Add the stock and bring to a simmer. Cover and simmer gently over low heat, turning the meat once or twice, about 25 minutes for rare. Transfer the roast to a carving board and cover loosely with foil.
- Add the remaining 1/2 cup of wine to the skillet and boil over high heat for 5 minutes. Transfer the mixture to a food processor and puree until smooth. Return the puree to the skillet and bring to a simmer over moderate heat. Add the cherry tomatoes, season with salt and pepper and cook for 2 minutes. Remove from the heat and swirl in the butter.
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