Best Braised Beef And Onions Recipes

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BEER-BRAISED BEEF AND ONIONS



Beer-Braised Beef and Onions image

This hearty, warming beef and onion stew is flavored with Belgian beer, bay leaves and sweet paprika. A variation on a traditional Flemish carbonnade, it's rich and homey but still lively, with a ruddy color from the paprika. The very large quantity of onions adds sweetness, and also helps make the sauce velvety soft. Serve it over potatoes, noodles or polenta.

Provided by Melissa Clark

Categories     dinner, soups and stews, main course

Time 3h30m

Yield 8 to 12 servings

Number Of Ingredients 18

1 tablespoon kosher salt, more as needed
1 teaspoon black pepper, more for garnish
6 bay leaves
2 teaspoons sweet paprika, more for garnish
4 pounds boneless beef stew meat, cut into 1 1/2-inch chunks
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil, more as needed
4 Spanish or very large yellow onions, thinly sliced
6 sprigs fresh thyme
4 sprigs fresh parsley, plus chopped parsley, for garnish
1 tablespoon tomato paste
1 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1 tablespoon all-purpose flour
2 cups beef or chicken stock, preferably homemade
1 cup beer, preferably Belgian-style or brown ale
Flaky sea salt, for garnish
Dijon-style mustard, preferably extra-hot, for serving

Steps:

  • In a large bowl, combine salt, pepper, bay leaves and paprika. Toss meat to coat, then cover, refrigerate and marinate at least 2 hours or overnight.
  • Heat oven to 325 degrees. In a large (8-quart) Dutch oven or other heavy pot, heat butter and oil over medium-high until shimmering. Working in batches, brown beef on two sides until dark and crusty, transferring to a bowl when browned (reserve bay leaves). As you cook, add more oil and adjust heat if necessary to prevent burning.
  • When all the meat is browned, add onions to the empty pot and return the heat to medium-high if you lowered it. Cook, stirring and scraping up the brown coating on the bottom of the pan as the onions release their liquid.
  • Continue cooking until onions are deeply golden brown and soft, 20 to 30 minutes, stirring occasionally.
  • Meanwhile, make a bouquet garni by tying thyme, parsley and reserved bay leaves together with kitchen string (or just throw them in the pot and warn your guests not to eat them).
  • Push the onions to the sides, then add tomato paste, coriander and cinnamon to the bottom of the pan. Cook, stirring, 1 minute, until paste is darkened and fragrant. Stir in flour, cook another minute, then add stock, beer, 1 cup water and bouquet garni. Return beef and any juices in the bowl to the pot, bring to a simmer, then cover and transfer to oven. Cook until beef is tender, about 2 1/2 to 3 hours, turning it over halfway through.
  • If the sauce seems thin, remove the meat with a slotted spoon; cover with foil to keep warm. Return pot with liquid to stove and simmer until thickened to taste, 5 to 10 minutes. Return the meat to pot and stir to heat through. Serve from the pot or a platter. Garnish with chopped parsley, flaky sea salt, pepper and paprika. Serve with mustard on the side.

Nutrition Facts : @context http, Calories 317, UnsaturatedFat 7 grams, Carbohydrate 10 grams, Fat 12 grams, Fiber 2 grams, Protein 42 grams, SaturatedFat 5 grams, Sodium 746 milligrams, Sugar 4 grams, TransFat 1 gram

BEER-BRAISED BEEF AND ONIONS



Beer-Braised Beef and Onions image

Provided by Jane Daniels Lear

Categories     Beer     Beef     Onion     Braise     Sauté     Super Bowl     Father's Day     Dinner     Gourmet     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 6

3 pounds onions
1 (5-pound) boneless beef chuck roast, tied
2 tablespoons vegetable oil, divided
2 Turkish bay leaves or 1 California
2 (12-ounces) bottles pilsner-style beer such as Budweiser
2 tablespoons red-wine vinegar

Steps:

  • Halve onions lengthwise, then slice lengthwise 1/4 inch thick.
  • Pat beef dry and season all over with 2 1/2 teaspoons salt and 1 teaspoon pepper. Heat 1 tablespoon oil in a wide 5-to 6-quart heavy pot over medium-high heat until it shimmers. Brown beef on all sides, about 15 minutes, then transfer to a plate.
  • Cook onions with bay leaves and 1/2 teaspoon salt in remaining tablespoon oil in pot, scraping up brown bits from bottom and stirring occasionally, until onions are well browned, about 25 minutes.
  • Meanwhile, preheat oven to 350°F with rack in middle. Cut a round of parchment paper the diameter of the inside of pot (near the top). Set parchment round aside.
  • Add beer and vinegar to onions and bring to a boil, stirring and scraping up brown bits. Add beef and meat juices from plate and return to a boil.
  • Cover with parchment round and lid and braise in oven until meat is very tender when pierced in several places with a meat fork, about 3 1/2 hours.
  • Transfer beef to a cutting board and let stand, loosely covered, 20 minutes. Cut off string, then slice meat. Skim off fat from sauce and discard bay leaves. Reheat if necessary.
  • Serve braised beef with onions and sauce.

BRAISED BEEF BRISKET WITH ONIONS, MUSHROOMS, AND BALSAMIC



Braised Beef Brisket with Onions, Mushrooms, and Balsamic image

Provided by Anne Burrell

Time 3h45m

Yield 6 to 8 servings

Number Of Ingredients 13

Extra-virgin olive oil
1 (5-pound) beef brisket
Kosher salt
1/4 pound slab bacon, skin removed and reserved, bacon cut into lardons
3 large onions, thinly sliced
3 celery ribs, thinly sliced on the bias
4 cloves garlic, smashed and finely chopped
1 pound cremini mushrooms, stemmed and finely sliced
2 cups balsamic vinegar
3 to 4 cups chicken stock
4 bay leaves
1 fresh thyme bundle
1 bunch finely chopped fresh chives, for garnish

Steps:

  • Coat a large roasting pan with olive oil and bring to a high heat. Season the brisket generously with salt. Add the brisket to the pan and brown well on both sides. Remove the brisket from the pan and reserve.
  • Preheat the oven to 375 degrees F.
  • Lower the heat to medium, ditch the excess oil, and add the bacon and reserved skin to the pan with a little more oil. Cook the bacon, stirring occasionally, until the bacon is crispy and has let out a lot of fat. Add the onions and celery. Season with salt and cook until they are very soft and aromatic, 7 to 8 minutes. Add the garlic and cook for another 2 to 3 minutes. Toss in the mushrooms and cook until they are soft and wilted. Add the balsamic vinegar and reduce it by half. Taste it - it will be very vinegary, but that's ok, don't worry. Season with salt, if needed. Lay the brisket on top of the veggie mix and add the chicken stock to the pan until it just covers the brisket. Add the bay leaves and thyme.
  • Cover the pan with foil and roast in the oven. Roast for 1 hour, check the brisket, and turn it over. Add more stock if the liquid level has reduced. Cover the pan again and return it to the oven for another hour. Remove the foil and roast for 30 minutes more.
  • Remove the roasting pan from the oven, transfer the brisket to a cutting board, cover with foil, and let rest for 20 minutes.
  • Skim off any excess fat from the cooking liquid. If the vegetables are swimming in liquid, reduce the liquid on the stovetop over medium-high heat. You want the sauce to be soupy. Taste the liquid and re-season if needed. Slice the brisket against the grain on the bias. Serve topped with the onion-mushroom mixture and sprinkle with chopped chives.

BRAISED BEEF AND ONIONS



Braised Beef and Onions image

An old-fashioned pot roast recipe. Like any pot roast, this one tastes even better made ahead and reheated. Drizzle the pan juices over potatoes. I make a 1/2 recipe for the 2 of us and the leftovers make a fab hot beef sandwich! If meat is not well marbeled, I suggest adding 3/4 cup of water or beef broth to the pan at the beginning.

Provided by Annacia

Categories     Roast Beef

Time 2h20m

Yield 8 serving(s)

Number Of Ingredients 7

2 (2 lb) beef chuck, pot roasts (well-marbled boneless 1 1/2 inches thick)
2 teaspoons ground allspice
2 teaspoons salt
1 teaspoon pepper
1 1/2 lbs onions, halved lengthwise, then thinly sliced lengthwise (6 cups)
6 large garlic cloves, finely chopped
2 tablespoons finely chopped fresh flat-leaf parsley

Steps:

  • Put oven rack in middle position and preheat oven to 400°F.
  • Pat meat dry. Stir together allspice, 2 teaspoons salt, and 1 teaspoon pepper in a small bowl and rub all over meat.
  • Spread half of onions and half of garlic in a 13- by 9-inch roasting pan and arrange meat on top. Spread remaining onions and garlic over meat. Tightly cover pan with foil and roast, turning meat over after 1 hour, until meat is very tender, about 2 1/2 hours total.
  • Skim fat from pan juices. Slice meat across the grain and sprinkle with parsley. Serve with onions and pan juices.
  • note:.
  • Beef can be braised 2 days ahead. Cool meat in juices, uncovered, then slice and chill in juices, covered. Reheat, covered, in a 350°F oven 30 to 40 minutes.

Nutrition Facts : Calories 620.4, Fat 44.5, SaturatedFat 18, Cholesterol 156.5, Sodium 719.2, Carbohydrate 10.1, Fiber 1.4, Sugar 3.7, Protein 42.8

BRAISED BEEF AND ONIONS



Braised Beef and Onions image

Categories     Beef     Onion     Braise     Quick & Easy     Low/No Sugar     Wheat/Gluten-Free     Meat     Fall     Winter     Gourmet

Yield Makes 8 servings

Number Of Ingredients 7

2 (2-lb) well-marbled boneless beef chuck pot roasts (1 1/2 inches thick)
2 teaspoons ground allspice
1 1/2 lb onions, halved lengthwise, then thinly sliced lengthwise (6 cups)
6 large garlic cloves, finely chopped
2 tablespoons finely chopped fresh flat-leaf parsley
Special Equipment
heavy-duty foil

Steps:

  • Put oven rack in middle position and preheat oven to 400°F.
  • Pat meat dry. Stir together allspice, 2 teaspoons salt, and 1 teaspoon pepper in a small bowl and rub all over meat.
  • Spread half of onions and half of garlic in a 13- by 9-inch roasting pan and arrange meat on top. Spread remaining onions and garlic over meat. Tightly cover pan with foil and roast, turning meat over after 1 hour, until meat is very tender, about 2 1/2 hours total.
  • Skim fat from pan juices. Slice meat across the grain and sprinkle with parsley. Serve with onions and pan juices.

ROPA VIEJA (BRAISED BEEF, PEPPERS, AND ONIONS)



Ropa Vieja (Braised Beef, Peppers, and Onions) image

A Cuban recipe. Ropa vieja, or "old clothes," describes the shreds of meat, peppers, and onions resembling a mess of colorful rags. Robust stews such as this Cuban specialty are at the heart of West Indian cuisine. Found at epicurious.com.

Provided by evelynathens

Categories     Stew

Time 3h50m

Yield 8 serving(s)

Number Of Ingredients 29

3 lbs skirt steaks or 3 lbs flank steaks, trimmed
2 quarts water
2 carrots, chopped coarse
1 large onion, chopped coarse
2 celery ribs, chopped coarse
1 bay leaf
3 garlic cloves, crushed lightly
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon salt
1/4 teaspoon whole black peppercorn
2 green bell peppers, cut into 1/4-inch strips
1 red onion, cut into 1/4-inch strips
4 tablespoons olive oil
14 -16 ounces canned whole tomatoes, with juice, chopped
3 tablespoons tomato paste
3 garlic cloves, minced
1 teaspoon ground cumin
1/4 teaspoon dried oregano
2 red bell peppers, cut into 1/4 inch strips
2 yellow bell peppers, cut into 1/4 inch strips
1 cup frozen peas, thawed
1/2 cup Spanish olives with pimento, drained and halved
2 tablespoons olive oil
2 teaspoons cumin seeds
1/4 teaspoon saffron, crumbled
2 cups unconverted long-grain rice
4 cups water
3/4 teaspoon salt

Steps:

  • To braise beef: In a 5-quart kettle combine all braising ingredients and simmer, uncovered, 1 1/2 hours, or until beef is tender. Remove kettle from heat and cool meat in liquid 30 minutes. Transfer meat to a platter and cover. Strain braising liquid through a colander, pressing on solids, into a bowl. Return braising liquid to kettle and boil until reduced to 3 cups, about 30 minutes. Stew may be made up to this point 1 day ahead. Cool braising liquid completely and chill it and the beef separately, covered.
  • In kettle cook green bell peppers and onion in 2 tablespoons oil over moderate heat, stirring, until softened.
  • While vegetables are cooking, pull meat into shreds about 3 by 1/2 inches. To onion mixture add shredded meat, 2 cups braising liquid, tomatoes with juice, tomato paste, garlic, cumin, oregano, and salt and pepper to taste and simmer, uncovered, 20 minutes.
  • While stew is simmering, in a large skillet cook red and yellow bell peppers in remaining 2 tablespoons oil over moderate heat, stirring occasionally, until softened. Stir peppers into stew with enough additional braising liquid to thin to desired consistency and simmer, uncovered, 5 minutes. Stir in peas and olives and simmer, uncovered, 5 minutes.
  • Serve ropa vieja with yellow rice.
  • To make the yellow rice: In a heavy 3-quart saucepan heat oil over moderately high heat until hot but not smoking and sauté cuminseed 10 seconds, or until it turns a few shades darker and is fragrant. Stir in saffron and rice and sauté, stirring, 1 to 2 minutes, or until rice is coated well. Stir in water and salt and boil rice, uncovered and without stirring, until surface of rice is covered with steam holes and grains on top appear dry, 8 to 10 minutes more. Remove pan from heat and let rice stand, covered, 5 minutes. Fluff rice with a fork.

WINE-BRAISED BRISKET OF BEEF WITH CARAMELIZED PEARL ONIONS AND DRIED APRICOTS



Wine-Braised Brisket of Beef with Caramelized Pearl Onions and Dried Apricots image

Provided by Wolfgang Puck

Categories     Beef     Fruit     Onion     Braise     Super Bowl     Oscars     Apricot     Brisket     Leek     Red Wine     Fall     Winter     Thyme

Yield Makes 8 servings

Number Of Ingredients 19

5 pounds beef brisket
2 tablespoons kosher salt
1 tablespoon freshly ground black pepper
1 bottle red wine
All-purpose flour
6 tablespoons vegetable oil
10 garlic cloves, peeled and smashed
6 large shallots, peeled and thinly sliced
2 medium carrots, peeled, cut into 1-inch chunks
2 celery stalks, cut into 1-inch chunks
1 medium leek, white part only, cut into 1-inch chunks
1 cup dried apricots
6 sprigs fresh flat-leaf parsley
2 sprigs fresh thyme
2 bay leaves
2 tablespoons tomato paste
2 quarts plus 1/4 cup homemade beef stock or good-quality canned beef broth
1 cup pearl onions
Minced parsley, for garnish

Steps:

  • 1. Season the brisket evenly on both sides with salt and pepper. Cover and refrigerate for 2 hours. Meanwhile, in a medium saucepan, bring the wine to a boil and continue boiling until it reduces to half its original volume, 15 to 20 minutes.
  • 2. Preheat the oven to 350° F. Evenly sprinkle the brisket all over with flour, shaking off excess. Heat a heavy Dutch oven over high heat. Add 2 tablespoons of the oil. When it is almost smoking, turn the heat to medium-high, carefully add the brisket, and sear until well browned, about 5 minutes per side. Transfer the brisket to a platter. Pour off the fat from the Dutch oven and add another 2 tablespoons of oil. Add the garlic, shallots, carrots, celery, and leek, and sauté until glossy and lightly browned, about 5 minutes. Add half of the apricots and all the parsley, thyme, bay leaves, and tomato paste, and continue to cook 1 minute more.
  • 3. Return the browned brisket to the Dutch oven and add the reduced wine and 2 quarts stock or broth. If the brisket is not completely covered with liquid, add enough extra stock, broth, or water to cover. Bring the liquid to a simmer. Cover the pot and carefully place it in the oven. Cook until the brisket is fork-tender, 2 to 2 1/2 hours. Meanwhile, blanch and peel the onions as instructed in the tips (see below), leaving them whole. Cut the remaining apricots into 1/4-inch strips.
  • 4. In a small sauté pan, heat the remaining 2 tablespoons oil over medium-high heat and sauté the pearl onions until lightly golden, 5 to 7 minutes. Add the apricot strips and pour in the remaining 1/4 cup stock or broth, stirring and scraping with a wooden spoon to deglaze the pan deposits. Reduce the heat and simmer gently until tender, about 5 minutes. Cover and keep warm.
  • 5. When the meat is done, carefully transfer it to a heated platter, cover with aluminum foil, and keep warm. Boil the liquid in the Dutch oven until it thickens and reduces to about 1 quart, 15 to 20 minutes. Pour it through a fine-mesh strainer into a bowl, taste, and adjust the seasonings if necessary with more salt and pepper.
  • 6. To serve, use a sharp knife to cut the brisket across the grain into 1/4-inch slices. Arrange the slices on heated serving plates or on a heated platter, spoon half the sauce over it, and garnish with the pearl onions and apricots. Sprinkle with minced parsley and pass the remaining sauce on the side.

BRAISED BEEF LIVER AND ONIONS



Braised Beef Liver and Onions image

A very inexpensive and healthy main dish. Even people who are not fond of liver will eat it cooked this way. Especially good when sweet Vidalia onions are in season. We typically serve with macaroni and cheese and spinach for added iron.

Provided by RMess

Categories     Beef Organ Meats

Time 25m

Yield 3-4 serving(s)

Number Of Ingredients 8

flour
seasoning salt
pepper
3 tablespoons vegetable oil
1 lb beef liver, sliced
2 onions, thinly sliced
2 beef bouillon cubes
1 cup water, hot

Steps:

  • Dredge sliced liver in seasoned flour.
  • Brown liver on both sides in oiled skillet over medium high heat.
  • Place onions on top of liver in skillet.
  • Dissolve bouillon cubes in hot water, pour on top of liver and onions.
  • Cover and simmer on low until onions are tender and broth forms a thin gravy.

BEER-BRAISED BEEF AND ONIONS



Beer-Braised Beef and Onions image

This is a simple and flavourful recipe from this month's "Gourmet Magazine" (Feb. 2009). "Long, slow cooking turns a supermarket chuck roast into something gloriously tender, flavorful, and aromatic. Leftovers are delicious shredded, heated in the sauce, and served over egg noodles." It's also great sided with mashed potatoes. Cooks' note: Beef improves in flavor if made at least 1 day ahead (up to 4 days) and chilled in sauce (covered once cool). Discard solidified fat. To reheat, remove meat from sauce and slice, then spoon gelled sauce over meat in a shallow baking dish. Cover tightly with foil and heat in a 325°F oven, about 45 minutes. Alternatively, you can reheat meat, unsliced, in sauce.

Provided by blucoat

Categories     Stew

Time P4DT40m

Yield 8 serving(s)

Number Of Ingredients 6

3 lbs onions, halved lengthwise, then sliced lengthwise 1/4 inch thick
1 (5 lb) boneless beef chuck roast, tied
2 tablespoons vegetable oil, divided
2 turkish bay leaves or 1 california bay leaf
2 (12 ounce) bottles pilsner-style beer, such as Budweiser
2 tablespoons red wine vinegar

Steps:

  • Pat beef dry and season all over with 2 1/2 teaspoons salt and 1 teaspoon pepper. Heat 1 tablespoon oil in a wide 5-to 6-quart heavy pot over medium-high heat until it shimmers. Brown beef on all sides, about 15 minutes, then transfer to a plate.
  • Cook onions with bay leaves and 1/2 teaspoon salt in remaining tablespoon oil in pot, scraping up brown bits from bottom and stirring occasionally, until onions are well browned, about 25 minutes.
  • Meanwhile, preheat oven to 350°F with rack in middle. Cut a round of parchment paper the diameter of the inside of pot (near the top). Set parchment round aside.
  • Add beer and vinegar to onions and bring to a boil, stirring and scraping up brown bits. Add beef and meat juices from plate and return to a boil.
  • Cover with parchment round and lid and braise in oven until meat is very tender when pierced in several places with a meat fork, about 3 1/2 hours.
  • Transfer beef to a cutting board and let stand, loosely covered, 20 minutes. Cut off string, then slice meat. Skim off fat from sauce and discard bay leaves. Reheat if necessary. Serve braised beef with onions and sauce.

Nutrition Facts : Calories 534.1, Fat 20.8, SaturatedFat 8.2, Cholesterol 187.1, Sodium 240.3, Carbohydrate 19.9, Fiber 2.9, Sugar 7.2, Protein 62.2

WINE-BRAISED BRISKET OF BEEF WITH CARAMELIZED PEARL ONIONS AND D



Wine-Braised Brisket of Beef With Caramelized Pearl Onions and D image

This recipe is from chef Wolfgang Puck. For more on Puck's ultimate Oscar party, click here. Braising is a great way to coax tenderness from tough cuts of meat. The term applies when the main ingredient is a relatively large cut and the amount of liquid is relatively small. The moist, gentle heat gradually breaks down the meat to melting softness while releasing the big flavor that hardworking muscles develop. Beef brisket is one of my favorite candidates. The cut comes from just under the first five ribs, behind the foreshank. Large and stringy, brisket is usually sold cut into halves, one relatively square and the other tapering to a point. Both are delicious, but the point cut, as it is known, has more flavor because it is slightly fattier. Here I braise the meat in a combination of beef broth and red wine, with aromatic root vegetables and dried apricots, a popular Eastern European flourish. I have estimated prep time, but I did not include 2 hours in frige.

Provided by personalchef

Categories     Roast Beef

Time 4h

Yield 20 serving(s)

Number Of Ingredients 20

5 lbs beef brisket
2 tablespoons kosher salt
1 tablespoon fresh ground black pepper
1 (750 ml) bottle red wine
all-purpose flour
6 tablespoons vegetable oil
10 garlic cloves, peeled and smashed
6 large shallots, peeled and thinly sliced
2 medium carrots, peeled, cut into 1-inch chunks
2 celery ribs, cut into 1-inch chunks
1 medium leek, white part only, cut into 1-inch chunks
1 cup dried apricot
6 sprigs fresh flat-leaf parsley
2 sprigs fresh thyme
2 bay leaves
2 tablespoons tomato paste
2 quarts homemade beef stock or 2 quarts good-quality canned beef broth
1/4 cup homemade beef stock or 1/4 cup good-quality canned beef broth
1 cup white pearl onion
minced fresh parsley, for garnish

Steps:

  • Season the brisket evenly on both sides with salt and pepper. Cover and refrigerate for 2 hours. Meanwhile, in a medium saucepan, bring the wine to a boil and continue boiling until it reduces to half its original volume, 15 to 20 minutes.
  • Preheat the oven to 350°F Evenly sprinkle the brisket all over with flour, shaking off excess. Heat a heavy Dutch oven over high heat. Add 2 tablespoons of the oil. When it is almost smoking, turn the heat to medium-high, carefully add the brisket, and sear until well browned, about 5 minutes per side. Transfer the brisket to a platter. Pour off the fat from the Dutch oven and add another 2 tablespoons of oil. Add the garlic, shallots, carrots, celery, and leek, and sauté until glossy and lightly browned, about 5 minutes. Add half of the apricots and all the parsley, thyme, bay leaves, and tomato paste, and continue to cook 1 minute more.
  • Return the browned brisket to the Dutch oven and add the reduced wine and 2 quarts stock or broth. If the brisket is not completely covered with liquid, add enough extra stock, broth, or water to cover. Bring the liquid to a simmer. Cover the pot and carefully place it in the oven. Cook until the brisket is fork-tender, 2 to 2 1/2 hours. Meanwhile, blanch and peel the onions as instructed in the tips (see below), leaving them whole. Cut the remaining apricots into 1/4-inch strips.
  • In a small sauté pan, heat the remaining 2 tablespoons oil over medium-high heat and sauté the pearl onions until lightly golden, 5 to 7 minutes. Add the apricot strips and pour in the remaining 1/4 cup stock or broth, stirring and scraping with a wooden spoon to deglaze the pan deposits. Reduce the heat and simmer gently until tender, about 5 minutes. Cover and keep warm.
  • When the meat is done, carefully transfer it to a heated platter, cover with aluminum foil, and keep warm. Boil the liquid in the Dutch oven until it thickens and reduces to about 1 quart, 15 to 20 minutes. Pour it through a fine-mesh strainer into a bowl, taste, and adjust the seasonings if necessary with more salt and pepper.
  • To serve, use a sharp knife to cut the brisket across the grain into 1/4-inch slices. Arrange the slices on heated serving plates or on a heated platter, spoon half the sauce over it, and garnish with the pearl onions and apricots. Sprinkle with minced parsley and pass the remaining sauce on the side.
  • Wolfgang's Easy Tips:.
  • • If you can't find a 5-pound brisket at your supermarket, cook 2 smaller pieces.
  • • While the meat braises, keep the heat gentle since boiling tightens rather than relaxes the meat's fibers. Check the liquid in the cooking vessel and if it's bubbling more than slightly, turn down the heat. The results should be so tender that you can pull the meat apart with a fork.
  • • To prepare the pearl onions, bring a saucepan of water to a boil. Add the pearl onions and blanch them for 30 seconds. Drain and immediately immerse them in a bowl of ice and water. Cut the very ends off at the stem ends, peel the onions, and leave them whole.
  • • For neater slices, you could let the brisket cool before cutting it across the grain. Reheat the slices in the sauce. That makes brisket an ideal dish to prepare ahead. Just cook and slice it the day before, and reheat it in the oven in its sauce for about half an hour at 300°F before serving.

Nutrition Facts : Calories 461.7, Fat 34.5, SaturatedFat 12.8, Cholesterol 82.8, Sodium 1119.9, Carbohydrate 9.2, Fiber 1.1, Sugar 4.8, Protein 21.2

BEER BRAISED BEEF WITH ONIONS AND STOUT



Beer Braised Beef with Onions and Stout image

Categories     Beef     Soup/Stew     St. Patrick's Day     Dinner     Braise     Stew

Number Of Ingredients 11

2 pounds Boneless beef chuck pot roast
2 tablespoons Cooking Oil
1 l Onion
2 tablespoons Ap flour
4 slice Carrots
12 ounces Stout or other dark beer
3/4 cup Water
3 Bay Leaves
1/2 teaspoon Salt
1/4 teaspoon Pepper
1 cup Dried Prunes- Pitted

Steps:

  • 2. Bake covered, in a 325 F oven for 1.5-1.75 hours, until meat is almost tender

BEER-BRAISED BEEF AND ONIONS



Beer-Braised Beef and Onions image

Categories     Beef     Pork     Soup/Stew     Dinner

Number Of Ingredients 16

1/2 tablespoon kosher salt
1/2 teaspoon black pepper
3 bay leaves
1 teaspoon paprika
2 pints beef stew meat
1/2 tablespoon butter
1/2 tablespoon olive oil
2 spanish onions, sliced
3 sprigs thyme
2 sprigs parsley
1/2 tablespoon tomato paste
1/2 teaspoon coriander
1 dash cinnamon
1/2 tablespoon flour
1 cup beef stock
1/2 cup belgian beer or brown ale

Steps:

  • In a large bowl, combine salt, pepper, bay leaves and paprika. Toss meat to coat, then cover, refrigerate and marinate at least 2 hours or overnight.
  • Heat oven to 325 degrees. In a large (8-quart) Dutch oven or other heavy pot, heat butter and oil over medium-high until shimmering. Working in batches, brown beef on two sides until dark and crusty, transferring to a bowl when browned (reserve bay leaves). As you cook, add more oil and adjust heat if necessary to prevent burning.
  • When all the meat is browned, add onions to the empty pot and return the heat to medium-high if you lowered it. Cook, stirring and scraping up the brown coating on the bottom of the pan as the onions release their liquid.
  • Continue cooking until onions are deeply golden brown and soft, 20 to 30 minutes, stirring occasionally.
  • Meanwhile, make a bouquet garni by tying thyme, parsley and reserved bay leaves together with kitchen string (or just throw them in the pot and warn your guests not to eat them).
  • Push the onions to the sides, then add tomato paste, coriander and cinnamon to the bottom of the pan. Cook, stirring, 1 minute, until paste is darkened and fragrant. Stir in flour, cook another minute, then add stock, beer, 1 cup water and bouquet garni. Return beef and any juices in the bowl to the pot, bring to a simmer, then cover and transfer to oven. Cook until beef is tender, about 2 1/2 to 3 hours, turning it over halfway through.
  • If the sauce seems thin, remove the meat with a slotted spoon; cover with foil to keep warm. Return pot with liquid to stove and simmer until thickened to taste, 5 to 10 minutes. Return the meat to pot and stir to heat through. Serve from the pot or a platter. Garnish with chopped parsley, flaky sea salt, pepper and paprika. Serve with mustard on the side.

BRAISED BEEF, PEPPERS AND ONIONS: ROPA VIEJA



Braised Beef, Peppers and Onions: Ropa Vieja image

Ropa vieja, or "old clothes," describes the shreds of meat, peppers, and onions resembling a mess of colorful rags. Robust stews such as this Cuban specialty are at the heart of West Indian cuisine.

Provided by Food Network

Categories     main-dish

Time 3h

Yield 8 servings

Number Of Ingredients 16

5 tablespoons olive oil
3 pounds skirt or flank steak, cut into large pieces
2 bay leaves
1/2 onion, peeled and studded with 4 whole cloves
Kosher salt and freshly ground black pepper
2 green bell peppers, seeded and thinly sliced
2 red bell peppers, seeded and thinly sliced
3 garlic cloves, roughly chopped
1 red onion, thinly sliced
1 teaspoon dried oregano
1 teaspoon ground cumin
3 tablespoons tomato paste
1 (14 to 16-ounce) can whole tomatoes with juice, chopped
1/2 cup pimiento-stuffed Spanish olives, drained and halved
1 cup frozen peas, thawed
Serving Suggestion: White rice

Steps:

  • Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Season the steak with salt and pepper and cook, turning once, until well browned.
  • Transfer the steak with 1 bay leaf and the clove-studded onion to a large pot, with a tight-fitting lid, and cover with water by 1 inch. Bring to a boil, lower the heat, and simmer, covered, until tender, about 1 1/2 hours. Remove from the heat and cool the meat in the liquid for about 30 minutes. Transfer meat to a platter and cover, to keep warm. Reserve 2 cups of the cooking liquid. (Stew may be made up to this point 1 day ahead.)
  • Meanwhile, return the skillet to medium-high heat and heat the remaining 3 tablespoons oil. Add the remaining bay leaf, peppers, garlic, onion, oregano, and cumin and cook, stirring, until softened and fragrant, about 8 minutes. Add the tomato paste and cook, stirring, until dark red, about 1 minute more. Add the 2 cups reserved liquid, tomatoes, and olives and bring to a boil. Lower the heat and simmer until slightly thickened, about 10 minutes.
  • While the vegetables are cooking, pull the steak into shreds. Add the steak and peas to the vegetable mixture and cook, stirring, until just heated through. Season with salt and pepper, to taste. Serve with white rice.

BISTRO BRAISED BEEF WITH SHIITAKE AND PEARL ONIONS



Bistro Braised Beef With Shiitake and Pearl Onions image

This is a wonderful and oh so satisfying dish. With the long slow cooking the flavors will mellow and become rich.

Provided by Annacia

Categories     Meat

Time 2h6m

Yield 6-8 serving(s)

Number Of Ingredients 18

1/2 lb oyster mushrooms or 1/2 lb your favourite mushroom
1 tablespoon butter
3 tablespoons olive oil
3 tablespoons all-purpose flour
1 teaspoon salt
2 lbs stewing beef, cut into 1 to 11/2-inch (2.5 to 4 cm)
1 cup brewed coffee (your favorite)
3/4 cup water
2 garlic cloves, minced
2 tablespoons red wine vinegar
1 tablespoon brown sugar
1 teaspoon Worcestershire sauce
3 sprigs fresh thyme (or 1 tsp/5 mL dried)
2 bay leaves
2 teaspoons dried oregano leaves
2 -3 cups baby carrots
2 -3 cups peeled white pearl onions
fresh ground black pepper

Steps:

  • Clean shiitake and remove stems, if using other mushrooms simply clean.
  • Leave whole or if mushrooms are large, thickly slice.
  • In a large wide saucepan or Dutch oven, melt butter and 1 tbsp (15 mL) olive oil over medium-high.
  • Add mushrooms and cook until tender, about 3 minutes.
  • Remove from heat and turn into a bowl.
  • In a large bowl, stir flour with salt.
  • Add beef and lightly coat in flour.
  • In the pan that mushrooms were cooked in, heat remaining oil over medium-high heat. Cook half the meat until browned all over, then remove to a bowl.
  • Repeat with remaining meat adding a little more oil.
  • Stir in coffee, water, garlic, vinegar, brown sugar,Worcestershire, herbs and meat in bowl to the saucepan.
  • Bring to a boil, then cover and reduce heat to medium-low, mixture should be gently simmering.
  • Stir occasionally for 1 1/2 hours, meat should nearly be tender.
  • Stir in carrots and onions.
  • Continue to cook, simmering gently and stirring occasionally until meat is very tender, about 30 minutes.
  • If you would like sauce a little thicker, uncover and simmer 15 to 20 minutes.
  • Stir in mushrooms.
  • Add pepper to taste.
  • Serve with mashed potatoes or egg noodles, sprinkled with parsley or fresh thyme.
  • PEELING PEARL ONIONS:.
  • Drop unpeeled onions in boiling water for a minute or so.
  • Plunge into cold water.
  • Cut base of onions and squeeze.
  • Onions will pop out of skin.

Nutrition Facts : Calories 346.9, Fat 15.8, SaturatedFat 5.1, Cholesterol 101.9, Sodium 576.8, Carbohydrate 17.4, Fiber 3.5, Sugar 7.6, Protein 35.2

BRAISED BEEF BRISKET (ZINFANDEL) WITH ONIONS AND POTATOES RECIPE



Braised Beef Brisket (Zinfandel) with Onions and Potatoes Recipe image

Provided by jkwalls

Number Of Ingredients 18

2 cups zinfandel or other fruity dry red wine
1/2 cup fat-free, less-sodium chicken broth
1/4 cup tomato paste
1 (2 1/2-pound) beef brisket, trimmed
2 teaspoons salt, divided
1/2 teaspoon freshly ground black pepper, divided
Cooking spray
8 cups sliced Walla Walla or other sweet onion (about 4 medium)
2 tablespoons sugar
1 1/4 teaspoons dried thyme, divided
6 garlic cloves, thinly sliced
2 carrots, peeled and cut into (1/2-inch-thick) slices
2 celery stalks, cut into (1/2-inch-thick) slices
1 1/2 pounds small red potatoes, cut into quarters
1 1/2 teaspoons extravirgin olive oil
1 teaspoon dried oregano
1/4 teaspoon ground red pepper
Chopped fresh parsley

Steps:

  • Preheat oven to 325°. Combine first 3 ingredients, stirring with a whisk. Heat a large Dutch oven over medium-high heat. Sprinkle beef with 3/4 teaspoon salt and 1/4 teaspoon black pepper. Coat pan with cooking spray. Add beef to pan; cook for 8 minutes, browning on all sides. Remove beef from pan; cover and set aside. Add 1/2 teaspoon salt, 1/4 teaspoon black pepper, onion, sugar, and 1 teaspoon thyme to pan. Cook 20 minutes or until onions are tender and golden brown, stirring occasionally. Add garlic, carrots, and celery; cook 5 minutes, stirring occasionally. Place beef on top of onion mixture; pour wine mixture over beef. Cover and place in oven. Bake at 325° for 1 3/4 hours. While beef mixture cooks, place potatoes in a large bowl. Add 3/4 teaspoon salt, 1/4 teaspoon thyme, oil, oregano, and red pepper; toss to coat. Arrange in a single layer on a jelly-roll pan coated with cooking spray. Remove beef from oven; turn beef over. Place potatoes on lower rack in oven. Cover beef; return to oven. Bake potatoes and beef at 325° for 45 minutes or until beef is tender. Remove beef from oven; cover and keep warm. Increase oven temperature to 425°. Place potatoes on middle rack in oven; bake at 425° for 15 minutes or until crisp and edges are browned. Remove beef from pan; cut across the grain into thin slices. Serve with onion mixture and potatoes. Sprinkle with parsley

ZINFANDEL-BRAISED BEEF BRISKET WITH ONIONS AND POTATOES



Zinfandel-Braised Beef Brisket With Onions and Potatoes image

From Cooking Light. Serving size: 3 oz. beef, 3/4 c. onion mixture and 1/2 c. potatoes. Per serving: 342 calories, 9.5 g fat, 27.2 g protein, 34.4 g carb, 4.7 g fiber, 70 mg cholesterol. Have extra wine and chicken broth available in case you need to add more during the long cooking time.

Provided by ratherbeswimmin

Categories     One Dish Meal

Time 3h33m

Yield 8 serving(s)

Number Of Ingredients 17

2 cups red Zinfandel wine
1/2 cup fat-free chicken broth
1/4 cup tomato paste
1 (2 1/2 lb) beef brisket, trimmed
2 teaspoons salt, divided
1/2 teaspoon fresh ground black pepper, divided
8 cups sliced walla walla onions (or other sweet onion)
2 tablespoons sugar
1 1/4 teaspoons dried thyme, divided
6 garlic cloves, thinly sliced
2 carrots, cut into 1/2-inch slices
2 celery ribs, cut into 1/2-inch slices
1 1/2 lbs small red potatoes, cut into quarters
1 1/2 teaspoons extra virgin olive oil
1 teaspoon dried oregano
1/4 teaspoon cayenne pepper
chopped fresh parsley

Steps:

  • Preheat oven to 325°.
  • In a bowl, combine the first 3 ingredients; stir with a whisk.
  • Heat a large Dutch oven over medium-high heat.
  • Sprinkle beef with 3/4 teaspoon salt and 1/4 teaspoon pepper (or to taste); coat pan with cooking spray.
  • Add beef to pan; cook 8 minutes, browning on all sides.
  • Remove beef to a platter; cover and set aside.
  • Add in 1/2 teaspoon salt, 1/4 teaspoon pepper, onion, sugar, and 1 teaspoon thyme to pan.
  • Stir/saute 20 minutes or until onions are tender and golden brown.
  • Add in garlic, carrots, and celery; stir/saute 5 minutes.
  • Place beef on top of onion mixture; pour wine mixture over beef; cover and put in oven.
  • Bake for 1 hour and 45 minutes.
  • While the beef is cooking; put potatoes in a large mixing bowl; add in 3/4 teaspoon salt, 1/4 teaspoon thyme, oil, oregano, and cayenne; toss to coat.
  • Arrange potatoes in a single layer on a jelly-roll pan coated with cooking spray.
  • Remove beef from oven; turn beef over.
  • Place potatoes on lower rack in oven.
  • Cover beef and return to oven; bake for 45 minutes or until beef is tender.
  • Remove beef from oven; cover and keep warm.
  • Increase oven temp to 425°; place potatoes on middle oven rack; bake for 15 minutes or until crisp and edges are browned.
  • Remove beef from pan; cut across grain into thin slices.
  • Serve with onion mixture and potatoes.
  • Sprinkle with parsley.

Nutrition Facts : Calories 666.5, Fat 38.8, SaturatedFat 15.4, Cholesterol 103.5, Sodium 796.5, Carbohydrate 40.3, Fiber 5.3, Sugar 12.6, Protein 28.1

BRAISED BEEF AND ONIONS



Braised Beef And Onions image

I've made this countless times for my husband, sons, and friends. The whole house smells fabulous while its in the oven. Meat is beyond tender!! You'll want lots of crusty bread on hand to soak up the juices.

Provided by Susan Paradise-Burke

Categories     Beef

Time 2h45m

Number Of Ingredients 7

2 lb well-marbled boneless beef chuck pot roasts (1-1/2 inches thick)
2 tsp ground allspice
1 1/2 lb onions, halved lengthwise, then thinly sliced lengthwise (6 cups)
6 large garlic cloves, finely chopped
2 Tbsp finely chopped fresh flat-leaf parsley
1 tsp pepper
2 tsp kosher salt

Steps:

  • 1. Put oven rack in middle position and preheat oven to 400 degrees.
  • 2. Pat meat dry. Stir together allspice, 2 tsp salt, and 1 tsp pepper in a small bowl and rub all over meat.
  • 3. Spread half of onions and half of garlic in a 13 by 9-inch roasting pan and arrange meat on top. Spread remaining onions and garlic over meat. Tightly cover pan with heavy-duty foil and roast, turning meat over after 1 hour, until meat is very tender, about 2 to 2-1/2 hours total.
  • 4. Skim fat from pan juices. Slice meat across the grain and sprinkle with parsley. Serve with onions and pan juices.

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