Braised Beef
Ingredients
- 800 gBeef heel (large cubes)
- 2 pcYellow onion (sliced)
- 3 pcGarlic (minced)
- 3 pcCarrot (thick slices)
- 250 mlRed wine
- 3 tbspExtra virgin olive oil
- 2 pcRound tomato (crushed)
- 1 tbspWheat flour
- 1 tspSweet paprika
- 2 pcBay leaf
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 1 tbspTomato paste
Method
Beef chunks that pull apart with a fork, coated in a glossy dark sauce. The aroma of reduced red wine and bay leaf fills the kitchen as the sauce coats the back of a spoon.
- 1
Heat olive oil in a cast iron pot. Brown the beef cubes on all sides over high heat until a brown crust forms. Remove the meat and set aside.
- 2
In the same pot, sauté the onions and garlic. They should become translucent and soak up the meat's cooking juices.
- 3
Return the beef to the pot. Sprinkle with flour and stir. Add the paprika, tomato paste, and tomatoes. Pour in the red wine to deglaze, scraping the bottom with a wooden spatula.
- 4
Add the carrots, bay leaf, salt, and pepper. Add enough water to cover. Cover and simmer over very low heat until the meat is tender.
Frequently asked questions
How do you get this dish right?
- Do not overcrowd the pot when searing the meat; do it in two batches if necessary so the beef grills instead of boiling.
- Patience is key: the slower the simmer, the silkier the sauce.
How long does this dish keep?
Keeps for 3 days in the fridge in an airtight container. It tastes even better reheated the next day.
