Best Braised Beef With Mustard And Capers Recipes

BRAISED BEEF RECIPE

Steps:

• Cut the beef into large chunks.
• Heat olive oil in a skillet over high heat. Brown the beef chunks. Then remove them and set aside.
• Cook the onions in the same skillet until they are fully cooked (or translucent).
• In a Dutch oven pot, begin layering the ingredients in the following order; 1/2 browned beef chunks, 1/2 tsp cumin, 1/2 tsp paprika, 1 tsp salt, 1/2 tsp black pepper, then half the sautéed onion and half the garlic (pressed).
• Repeat step 4 with the remaining beef chunks.
• Add the red wine and water to the meat and place the lid on top. Place the pot onto the cooktop and bring it to a boil. Place the pot into the oven for 1 1/2 -2 hours at 360 Fahrenheit. Cook until the meat is fully cooked through.

BRAISED BEEF WITH GRAVY-LIKE SAUCE AND VEGETABLES

Steps:

• Start preheating the oven to 350F.
• If you like garlic and want to add a couple of full heads, it's a creamy deliciousness once cooked, do as follows. Remove as much loose skin as you can. Cut off about a quarter to one third from one end. Garlic heads will go in the braising pan later, while some of the cut off pieces can be used in this recipe in place of the two required garlic cloves and the rest can be saved for other uses.
• Heat the olive oil with two tablespoons of butter in a braising pan over medium-high heat. Add the beef and brown on all sides. Remove the meat from the braising pan and set aside.
• Add the onions, mushrooms, shallots, carrots and leeks. Saute until the vegetables are slightly softened, about 4-5 minutes. Add the minced garlic and continue sauteing for another minute.
• Add the remaining two tablespoons of butter and let it melt, while constantly stirring. Turn the heat down to low. Have the broth ready. Add the flour and stir briskly until it is fully incorporated. Pour in the broth, turn the heat up to medium high and let the liquid mixture come up to a boil. Reduce heat to medium and simmer, constantly stirring, until the mixture starts to thicken. It shouldn't take long, less than a minute. Remove from heat.
• Add the pepper and nutmeg, stir, then salt to taste. Stir in the red wine vinegar. The sauce may taste a little too tart right after you add the vinegar, but it will be perfect by the time it's done cooking.
• Nestle beef pieces and garlic heads, if using, in the sauce, spreading them out evenly. If using, place the garlic bulbs cut side up. Garlic smell can be quite strong, so add those bulbs only if you love garlic and have a good ventilation in the kitchen. If you place it cut side down, the sauce will get infused with garlic too much.
• Cover and braise in the oven at 350F for 3-4 hours. I think the beef only gets better if cooked a little longer.
• Serve with freshly made mashed potatoes, garnish with chopped fresh herbs, and enjoy.

BRAISED BEEF WITH MUSTARD AND CAPERS

Steps:

• Preheat the oven to 170ºC (150ºC fan oven) mark 3. Measure the anchovy oil into a deep flameproof casserole, then make up to 3tbsp with the olive oil. Heat the oil and brown the meat well, a few pieces at a time. When all the meat has been browned, pour 4tbsp cold water into the empty casserole and stir to loosen any bits on the bottom.
• Return the meat to the pan and add the onions, anchovies, capers, mustard, half the thyme and all but 1tbsp of the parsley. Stir until thoroughly mixed.
• Tear off a sheet of greaseproof paper big enough to cover the pan. Crumple it up and wet it under the cold tap. Squeeze out most of the water, open it out and press down over the surface of the meat.
• Cover with a tightly fitting lid, and cook in the oven for 2hr or until the beef is meltingly tender. Check the casserole after 1hr to make sure it's still moist - if it looks dry, add a little water.
• Check for seasoning, then stir in remaining parsley and thyme. Serve with a green salad and crusty bread or mashed potato. Like this? You'll love... Classic chilli con carne

BRAISED BEEF WITH MUSTARD AND CAPERS

Steps:

• Preheat the oven to 325°F Measure the anchovy oil into a deep flameproof casserole, then make up to 3tbsp with the olive oil. Heat the oil and brown the meat well, a few pieces at a time.
• When all the meat has been browned, pour 4tbsp cold water into the empty casserole and stir to loosen any bits on the bottom.
• Return the meat to the pan and add the onions, anchovies, capers, mustard, half the thyme and all but 1tbsp of the parsley. Stir until thoroughly mixed.
• Tear off a sheet of greaseproof paper big enough to cover the pan. Crumple it up and wet it under the cold tap. Squeeze out most of the water, open it out and press down over the surface of the meat.
• Cover with a tightly fitting lid, and cook in the oven for 2hrs or until the beef is meltingly tender. Check the casserole after 1hr to make sure it's still moist - if it looks dry, add a little water.
• Check for seasoning, then stir in remaining parsley and thyme. Serve with a green salad and crusty bread or mashed potato.

RICH BRAISED BEEF WITH MELTING ONIONS

Steps:

• Dust the beef in flour, then set aside. Heat the oil in a large pan. Add the onions and fry for 5 mins. Add the sugar and cook for 5-10 mins, stirring frequently, until the onions are caramelised. Stir in the garlic for the final few mins.
• Pour in the stock and stir in the Worcestershire sauce. Add the beef and mushrooms, then season, adding plenty of black pepper. Cover and cook gently for 2 hrs until the meat is tender. Can be chilled for up to 3 days. To freeze, cool and store in freezer bags. Thaw and reheat in a pan. Serve scattered with parsley.

BEEF WITH MUSHROOMS AND CAPERS

Steps:

• Dry the pieces of beef and dust them lightly with flour. Heat one tablespoon of the butter and one tablespoon oil in a heavy three-quart casserole. Brown the meat over medium-high heat without crowding. Add a little more oil if necessary. Remove the beef from the casserole and lower the heat.
• Saute the onion in the casserole until tender. Add the garlic and saute another minute. Stir in the stock and vermouth, scraping the bottom of the casserole. Return the beef and any juices it might have released to the casserole. Add the thyme and rosemary. Bring to a simmer, season to taste with salt and pepper and cover. Adjust heat so the stew simmers gently. Simmer for 1 1/2 hours.
• Heat the remaining tablespoon of butter and 1 tablespoon of oil in a skillet and saute the mushrooms quickly over very high heat until they are lightly browned. Drain them and add them to the casserole. Continue cooking the stew for another 15 minutes or so, until the beef is tender. If you are making this stew in advance, complete it up untll this point, then finish step four just before serving.
• Combine the cream and mustard. Stir a little of the hot sauce from the stew into this mixture, then add the cream mixture back to the casserole. Add the capers, recheck seasonings, bring the sauce to a simmer once again and then serve.

BRAISED BEEF WITH CAPER SAUCE

Steps:

• Cut steak in serving sized pieces. Cook bacon in a large skillet until crisp; remove, crumble, and set aside. Brown steak in bacon drippings. Add water, carrot, celery, and bay leaf; cover and cook over low heat 1 1/2 hours, or until meat is tender, stirring occasionally.
• Remove bay leaf and remove beef to a serving platter and keep warm.
• Meanwhile, in a separate skillet, melt butter over medium low heat. Add onions and mushrooms and saute until tender, about 5 minutes. Add to first skillet and blend with an immersion blender or process in stand up blender.
• Stir in sour cream and capers; heat through. Pour gravy over steaks; garnish with bacon crumbles and chopped parsley.