TOMATO BRAISED BEEF ROAST RECIPE
Steps:
- Season roast with salt and pepper. Brown on all sides in a non-reactive skillet or roaster. Pour tomatoes over roast, cover and place in a 350°F oven for about an hour.
- Turn roast, making sure to snuggle it down into the tomatoes. Replace cover and put back in oven until meat is falling apart.
- Let rest 15 minutes before serving. Serve tomatoes over sliced roast.
Nutrition Facts : Calories 86 calories, Carbohydrate 4 grams carbohydrates, Cholesterol 22 milligrams cholesterol, Fat 5 grams fat, Fiber 2 grams fiber, Protein 7 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 169 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
BRAISED BEEF RAGU
Slow cooked, beef ragu in a robust tomato sauce. Great Sunday Supper. Serve with pasta, red wine and bakery bread.
Provided by Bernie
Categories Main Course
Number Of Ingredients 17
Steps:
- Bring the beef to room temperature then cut it into 4 pieces. Pat it dry with paper towels, then generously season it on all sides with salt and pepper (I used a good tablespoon of salt).
- Add the olive oil and a tablespoon of butter to a Dutch oven or large, oven-safe pot over medium high heat and once it's hot, add the beef searing on all sides and ends then transfer the beef to a plate.
- Add the onion, celery, carrot, garlic, rosemary and sage. Reduce the heat to medium-low and saute 5 minutes then add the tomato paste and continue cooking 2 more minutes.
- Pour in the wine scraping the bottom to get all the brown bits off and cook 2-3 minutes on medium heat stirring occasionally or until the wine starts to reduce, then fold in the crushed tomatoes and beef stock
- Return beef and their juices to pot, turning them over in the sauce then cover bake at 325 degrees for 2 - 2 1/2 hours, stirring at the 1 hour point and checking for doneness at 2 hours. You want the beef to be able to shred easily, but before it becomes mushy.
- Remove the pot from the oven and take the beef out of the pot for shredding. Remove the carrots, celery and herbs then continue cooking the sauce 15 more minutes (stovetop) uncovered allowing the sauce to reduce and thicken more while you shred the beef.
- Taste the sauce and adjust for salt and pepper.NOTE: Some canned tomatoes aren't as sweet as others. If your sauce isn't as sweet as you'd like, add brown sugar ½ teaspoon at a time, combining thoroughly and tasting after each ½ teaspoon.
- Using 2 forks shred the beef (I like to leave about 1/3 of it in a bit larger pieces) then add the shredded beef to the sauce along with the other tablespoon of butter and chopped parsley.
- Serve with pappardelle or gnocchi cooked according to package directions along with fresh bread or salad and fresh parmesan cheese.
OVEN-BRAISED BEEF WITH TOMATO SAUCE AND GARLIC
Steps:
- Preheat oven to 300°.
- Coarsely chop tomatoes with juice in a food processor. Put roast in an ovenproof 4- to 5-quart heavy pot or a casserole dish with a lid. Pour tomatoes over roast and scatter garlic around it. Season with salt and pepper. Braise in middle of oven, covered, until very tender, 3 to 4 hours.
- Cut roast into 1/4-inch-thick slices and serve with sauce and garlic.
BEEF IN TOMATO SAUCE
Provided by Food Network
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Cut beef into 1 1/2-inch cubes, then rinse in warm water to clean.
- Put beef into a medium sauce pot with 1 tablespoon olive oil. Add salt and pepper, to taste, and bouillon cubes.
- Cover and place pot over low heat. Let it steam for 20 minutes.
- Put 3 tomatoes, 1 red pepper, 1 onion, and 1 garlic clove into a blender and pulse to coarsely chop. Then pour tomato mixture into the pot with the beef and add the remaining 2 tablespoons of olive oil. Cook 15 minutes.
- Stirring it on medium heat, add the remaining 3 tomatoes, cut into wedges, 1 sliced red pepper, 1 sliced onion, and 1 sliced garlic clove. Cook for 15 minutes and it's ready to serve.
- A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
BRAISED BEEF IN TOMATO SAUCE
Make and share this Braised Beef in Tomato Sauce recipe from Food.com.
Provided by hectorthebat
Categories One Dish Meal
Time 4h10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 150C/130C Fan/Gas 2. Put the slices of braising steak in a roasting tin. Halve then slice the onion, then add to the tin along with the chickpeas (drained and rinsed) and mushrooms. Add the tomatoes, stock, and sweet chilli sauce.
- Cover the tin with a double layer of foil, sealing it tightly, and cook for 4 hours.
Nutrition Facts : Calories 349.9, Fat 20.1, SaturatedFat 7.9, Cholesterol 25.4, Sodium 994.2, Carbohydrate 32.2, Fiber 7, Sugar 5.6, Protein 11.5
BRAISED BEEF AND VEAL WITH TOMATO GRAVY
Provided by Emeril Lagasse
Categories Beef Breakfast Brunch Braise Dinner Fall Winter Gourmet Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 main-course servings
Number Of Ingredients 21
Steps:
- Cut beef and veal into 2-inch pieces. Combine flour and rustic rub in a small bowl. Working with 1 piece at a time, lightly coat meat with seasoned flour, then gently pound meat to 1/4 inch thick with flat side of a meat pounder, turning meat over occasionally.
- Heat oil in a wide 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then sauté all meat, stirring constantly and turning over, until evenly and lightly browned on both sides, 5 to 6 minutes. Add onion, bell pepper, and celery and cook, stirring and scraping up any brown bits from bottom and side of pot, until softened, 5 to 6 minutes. Add tomatoes and garlic and cook, stirring frequently and scraping bottom and side of pot, 3 minutes. Add bay leaves, thyme, oregano, basil, salt, cayenne, black pepper, broth, and wine, then reduce heat and simmer, partially covered, stirring occasionally, until meat is very tender, about 1 1/2 hours.
- Discard bay leaves and stir scallions and parsley into grillades. Serve immediately.
CROCK POT BEEF ROUND BRAISED WITH TOMATO & HERBS
Based on a recipe from Sunset's Crockery Cookbook. It recommends, "Serve thick slices of this moist, tender roast and its herb-seasoned tomato sauce with pasta tubes or twists, such as penne or rotelle." I think this is good family fare.
Provided by mersaydees
Categories Stew
Time 8h20m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Sprinkle pepper on all sides of beef.
- Heat oil in a wide nonstick frying pan over medium-high heat; add beef and brown well on all sides.
- Meanwhile, in a 3-quart or larger electric slow cooker, combine onion, carrot, garlic, and herb seasoning.
- In a small bowl, mix tomato sauce, Worcestershire, and wine; set aside.
- Place beef on top of onion mixture.
- Pour tomato sauce mixture over beef. Cover and cook at low setting until beef is very tender when pierced (8 to 10 hours).
- Lift beef to a warm platter and keep warm.
- Skim and discard fat from sauce, if necessary.
- To serve, slice beef across the grain. Spoon some of thw sauce over meat; garnish with parsley.
- Serve remaining sauce separately.
Nutrition Facts : Calories 263.1, Fat 9.2, SaturatedFat 2.8, Cholesterol 103.8, Sodium 408.2, Carbohydrate 5.8, Fiber 1.3, Sugar 3.5, Protein 38.7
LEFTOVER ROAST BEEF IN TOMATO SAUCE
This is an extremely versatile recipe that I came up with when I had to use a leftover roast beef. I slow-cooked it in a tasty tomato sauce. You may even add curry and serve with rice. It's real home cooking when you serve this delicious dish in a bowl with buttered mashed potatoes and bread.
Provided by Sneakyteaky
Categories Soups, Stews and Chili Recipes Stews Beef
Time 4h15m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
- While the onion is cooking, chop beef into chunks. Place in the bottom of a slow cooker with cooked onions, canned tomatoes with juice, condensed soup, oregano, bay leaf, and pepper.
- Cook on Low for 4 to 6 hours, stirring every hour to break up the beef.
Nutrition Facts : Calories 515.2 calories, Carbohydrate 22.9 g, Cholesterol 112.4 mg, Fat 31.9 g, Fiber 2.9 g, Protein 34.3 g, SaturatedFat 11.4 g, Sodium 1063.1 mg, Sugar 11.1 g
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