Braised Beef Roasted Garlic Pie Recipes

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GRANDPA'S BRAISED BEEF



Grandpa's Braised Beef image

Provided by Rachael Ray : Food Network

Time 5h5m

Yield 5 to 6 servings

Number Of Ingredients 12

Extra-virgin olive oil, for sauteing and drizzling
4 onions, very thinly sliced
6 cloves garlic, very thinly sliced
3 pounds chuck, bottom round or top sirloin steak
Sea salt and freshly ground black pepper
4 to 5 starchy potatoes
1 (32-ounce) can Italian tomatoes, sliced or roughly crushed
2 tablespoons chopped fresh thyme
2 sprigs fresh rosemary, leaves picked and finely chopped
Parmigiano-Reggiano, for grating
A few fresh basil leaves, torn
1 loaf ciabatta, for serving

Steps:

  • Preheat the oven to 325 degrees F.
  • Heat a large skillet over medium heat with a thin layer of extra-virgin olive oil. Add the onions, and garlic to the hot oil and sweat them until very soft and very light caramel in color, 20 to 30 minutes. Turn off the heat and reserve.
  • Heat a large Dutch oven over medium-high heat. Add a thin layer of oil to the pan. Pat the meat dry and season very liberally with salt and pepper. Brown the meat to a deep brown all over, 12 to 15 minutes.
  • Peel the potatoes and very thinly slice them lengthwise into planks. Slice the tomatoes working over a bowl to catch their juices.
  • Arrange 1/2 the onions over top of the meat, season with salt, pepper and 1 tablespoon thyme. Arrange 1/2 the potatoes over the onions and dress the potatoes with a liberal drizzle of extra-virgin olive oil, about 1 tablespoon, salt, pepper, rosemary, and a handful freshly grated cheese. Top the potatoes with 1/2 the tomatoes and their juices, and season with salt and pepper. Scatter a few leaves of torn basil. Repeat the layers. Do not add basil to the top layer of tomatoes.
  • Cover the pan and roast the meat in the oven until very tender, 4 hours. Cool and store for make-ahead meal.
  • To reheat: Reheat, covered, in a preheated 325 degree F oven until warmed through, 45 minutes to 1 hour. Take off the lid of the pot, drizzle the top of the meat with oil, sprinkle with cheese, and broil to lightly crust the top. Cut down through the layers of the potatoes, tomatoes, and onions to portion the meat, serve in shallow bowls with crusty bread and pan juices.

BRAISED BEEF & ROASTED GARLIC PIE



Braised Beef & Roasted Garlic Pie image

Braised beef and roasted garlic pie makes for sophisticated comfort food. To prepare ahead, assemble the pie and freeze for up to a month, or refrigerate for up to 2 days.

Provided by English_Rose

Categories     Savory Pies

Time 2h45m

Yield 8-10 serving(s)

Number Of Ingredients 14

1 head garlic
2 tablespoons olive oil
2 1/2 lbs stewing beef, cut into bite-sized pieces
2 large onions, finely chopped
2 teaspoons thyme, chopped
4 tablespoons Dijon mustard
4 tablespoons red wine
2 large carrots, roughly chopped
1 1/4 cups beef stock
2 1/2 lbs floury potatoes, cut into chunks
salt and pepper
4 ounces butter
1/2 cup milk
4 tablespoons flat leaf parsley, chopped

Steps:

  • Heat oven to 275°F
  • Cut the base of the garlic bulb so that the cloves are just showing, then wrap lightly in foil.
  • Bake for 1 hr until completely tender, then leave until cool enough to handle and squeeze the flesh into a bowl - you should have about 2 tablespoons Cover and set aside.
  • Heat 1 tbsp oil in a shallow casserole or heavy-based pan with a lid. Cook the beef in batches over a medium heat for 3-4 mins until evenly browned, then tip on to a plate. Using the rest of the oil, repeat until all of the beef has browned.
  • Add the onion and thyme to the pan then cook for about 5 mins until softened. Stir in the mustard and cook for 1 minute Pour the red wine into the pan and cook for a few mins until well reduced and syrupy.
  • Return the beef to the pan, add the carrot, then pour in the stock. Bring to the boil, stirring, then reduce the heat and simmer gently with the lid on for 1½ hrs or until the beef is tender and the sauce has slightly reduced and thickened. Spoon into a 3½ pint pie dish and leave to cool completely.
  • Increase oven temperature to 350°F Simmer the potatoes in a pan of boiling salted water, for 15-20 mins or until tender. Drain, then mash with the reserved garlic, butter, milk and parsley.
  • Season to taste, then carefully spread over the beef to cover completely and fluff up with a fork.
  • Bake for 25- 30 mins until heated through and lightly golden.
  • Serve the pie straight away.

Nutrition Facts : Calories 645.1, Fat 43.3, SaturatedFat 19.3, Cholesterol 127.6, Sodium 399.5, Carbohydrate 31.9, Fiber 4.9, Sugar 4.4, Protein 30.6

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