Braised Beef With Radish Or Turnips Recipes

GRANDPA'S BRAISED BEEF

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 TURNIPS AND RADISHES

Steps:

• Peel vegetables, or not; quarter turnips if necessary to make them about same size as radishes. Put in saucepan with pinch of salt, butter or oil, and water to come up about halfway to their height. Cover and turn heat to medium-high.
• Simmer until vegetables are just about tender, 10 to 20 minutes. Uncover and continue to cook until vegetables are shiny and glazed with their juices. Add more salt if necessary and serve hot.

BRAISED BEEF WITH RADISH OR TURNIPS

Steps:

• Cut the beef into cubes about 1 - 1 1/2 inch thick. Peel the radish or turnips and cut into cubes about the same size. (If using regular radishes, peel and thinly slice).
• Combine the dark soy sauce, rice wine or sherry and green onion in a small bowl. Set aside.
• Heat 1 tablespoon oil in large pot on medium heat. Add the ginger and garlic and then the beef. Cook for 4 - 5 minutes to brown the beef, turning it over at least once.
• Stir in the soy sauce mixture and allow to cook for a minute. Add the water and bring to a boil. (Add the pepper at this time if using). Turn down the heat, cover, and simmer for 1 hour (in simmering the temperature is just below the boiling point).
• Add the radish and stir in the sugar. Simmer, uncovered, for 20 more minutes. Taste and adjust seasoning, add more pepper and/or salt if desired.

CHINESE-STYLE BRAISED BEEF WITH TURNIPS

Steps:

• In a 1 1/2-quart microwave-safe dish stir together the water, the soy sauce, the Sherry, the gingerroot, the cinnamon, the sugar, the salt, and the aniseed, add the chuck, spreading it evenly, and microwave the mixture, covered, at high power (100%) for 20 minutes. Stir in the turnips and microwave the mixture, covered, at high power for 15 minutes. Stir the cornstarch mixture, stir it into the stew, and microwave the stew, covered, at high power for 2 minutes. Sprinkle the stew with the coriander and serve it with the rice.

BRAISED RIBS OF BEEF WITH HORSERADISH DUMPLINGS

Steps:

• Preheat oven to 250 degrees.
• Heat oil in a 12-inch saucepot over medium-high setting. Season ribs and brown on both sides, about 10 minutes. Remove meat from pan, and set aside. Pour excess fat from pan, and add carrots, turnips, onion and shallots. Cook, stirring occasionally, until vegetables brown, about 15 minutes.
• Add red wine; stir and reduce by half, about 15 minutes. Add beer and place ribs back in pan. Cover with chicken stock. Cover, and place in a 250-degree oven for three to four hours, or until meat can be shredded with a fork.
• While meat is cooking, make dumplings (see recipe). Before serving, boil one quart of salted water. Cook carrots, parsnips and turnips about 15 minutes. At the same time, in another deep pan, braise kale (or vegetable of choice) in lightly salted water, about 5 minutes. When the root vegetables are done, add them to pot holding winter greens, and cook another minute.
• When meat is cooked, remove it from the pan, and set aside. Strain the braising broth through a fine sieve, and discard vegetables. Set aside.
• To serve, place braised ribs and reserved meat juices in a large saucepan with dumplings. Warm over medium heat. When warm, place on warmed serving plates, and surround with well-drained winter greens and root vegetables.