Braised roast beef with vegetables

Votes: 13

Time: 3 hours 20 minutes
Complexity: easily
Servings: 8

Braised roast beef is an ideal recipe for tougher cuts of meat, such as chuck chuck, which aren't ideal for oven-baking. Braised in tomato sauce, the meat becomes incredibly tender and juicy, acquiring a delightful tart tomato flavor that pairs beautifully with the beef. At the same time, the tomato infuses the vegetable sauce with its juices, creating a delicious gravy. Pre-sear the beef until it's crispy on all sides, then pour in the tomato puree, top with vegetables and mushrooms, and simmer for several hours. You'll have a hearty festive meal of meat, vegetables, and gravy all in one pot.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 piece (1.5 – 1.8 kg) of beef shoulder-neck, trim off excess fat
3 tbsp. l. olive oil
1 can of canned pureed tomatoes
1 cup of water
2 onions, cut in half
2 cloves garlic, chopped
1 bunch of baby carrots
2 stalks celery, chopped
1 cup of champignons, stems removed and cut in half
2 sprigs of fresh rosemary
4 sprigs of fresh thyme
2 bay leaves

Ingredient Substitution Suggestions

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Recipes with similar ingredients: beef, champignon mushrooms, tomatoes, celery, onions, garlic, carrot, bay leaf, rosemary, thyme

Cooking the dish according to the recipe:

Season the meat generously with salt and pepper on all sides. Heat 2 tablespoons of oil in a large cast-iron Dutch oven or other heavy pot with a tight-fitting lid over medium-high heat. Brown the meat slowly on all sides to create a nice crust. Then pour in the water and add the tomatoes.
Arrange the vegetables and herbs around the meat, season with salt and pepper, and drizzle with the remaining tablespoon of oil. Cover the pan and reduce the heat to low. Simmer for about 3 hours, basting with the cooking liquid every 30 minutes, until the beef is tender.

Slice the meat and arrange it on a platter surrounded by vegetables. Serve with the braising liquid.

Recipe Roast beef with mustard-herb crust and horseradish sour cream.

This dish is paired with red wine made from Grenache grapes.

Categories:

recipe / Dinner / Festive dishes / Main courses / Meat / English cuisine / Tyler Florence

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