Braised BeefPosted: November 7, 2011
My first birthday bake for the office was a success! Luke says everyone gave it “two-thumbs up” and that I should order business cards so people can refer my services. Maybe he’s on to something. I mean, baking for profit and seeing others enjoy my goodies sounds like a pretty sweet gig. We’ll see what happens.
This past weekend, Luke and I had an engagement photo shoot with his mom. Here are a couple of my favorite photos.
And now bring on the food. I think of myself as a baker before cook, even though I enjoy both equally. Still, working with meat, especially red meat, always makes me a teensy bit nervous because I have less experience with it. I’m always worried about undercooking and giving Luke food poisoning, or overcooking and dulling my knives trying to saw through it.
That’s why I really like braising meat. It’ll definitely be cooked thoroughly, and it’ll be tender and delicious. Plus, it guarantees an included sauce, so…. bonus. I saw this recipe in the October 2011 issue of Bon Appetit. It was a little fancier than I wanted, and used lamb, but since I can’t bring myself to eat baby animals, I substituted the lamb for beef. I still found the dish incredibly tasty, with a lot of umami goodness. I’ll definitely be making this again in the future.
Braised Beef in Tomato Sauce
Adapted from Bon Appetit
Makes 4 servings
2 lbs beef (I used stew meat) trimmed & cut into 1 ½”-2” cubes
1 teaspoon kosher salt, plus more for seasoning
½ teaspoon freshly ground black pepper, plus more for seasoning
2 tablespoons olive oil
2 cups chopped onions
6 garlic cloves, chopped
¾ cup dry red wine
2 cups canned tomato juice
1 cup chicken broth
1 teaspoon ground cumin
½ teaspoon paprika
Season beef with 1 teaspoon salt and ½ teaspoon pepper. Heat olive oil in a large pot over medium heat. Working in batches, cook beef until golden brown on all sides, 7-8 minutes per batch. Using a slotted spoon, transfer browned beef to a medium bowl and set aside.
Add onions to the same pot and cook over medium heat, stirring occasionally, until slightly softened and light golden, about 5 minutes. Add garlic and cook, stirring constantly, until fragrant and beginning to brown, about 1 minute. Add wine and reserved browned beef along with any accumulated juices. Simmer beef until liquid is reduced by half, about 5 minutes. Stir in tomato juice, chicken broth, ground cumin, paprika and ½ cup water; bring to a boil. Cover, reduce heat to medium and simmer, stirring occasionally, until beef is tender and sauce is thickened, about 1 hour and 30 minutes. (I cooked it uncovered for about an hour instead)
I served it over basmati rice.