Fallaparttenderbraisedtopsideofbeef Recipes

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

Ingredients

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 POT ROAST

Braised Beef Pot Roast image

Make and share this Braised Beef Pot Roast recipe from Food.com.

Provided by Dancer

Categories Roast Beef

Time 50m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

2 lbs sirloin, 1" thick
1 tablespoon olive oil, or canola oil
2 onions, cut in eighths
8 carrots, cut in 2" pieces
4 stalks celery, cut in 2" pieces
1/2 cup red wine vinegar, or 1 cup red wine
1 1/2 cups beef broth
1 bay leaf
1 bay leaf
1/2 teaspoon dried thyme
1/8 teaspoon salt and black pepper, freshly ground

Steps:

Trim fat from beef. Cut a length of kitchen string about four times the length of the roast and wrap once around the length, then around width several times, tying where it comes together.
In a large Dutch oven, heat oil over moderately high heat. Brown beef on all sides. Transfer to a plate.
Add vegetables to pan and saute for about 7 minutes or until browned and slightly softened. Transfer to a plate.
Return beef to pan. Add wine vinegar, stock, herbs, salt and pepper. Stir to blend. Cover and simmer gently about two hours, turning meat every 30 minutes.
Return vegetables to pot, cover, and simmer about 15 m inutes, or until beef is very tender.
Discard bay leaf. Slice meat and arrange on platter surrounded by vegetables. Serve with pot juices.

Nutrition Facts : Calories 209, Fat 6.6, SaturatedFat 2, Cholesterol 68, Sodium 291.4, Carbohydrate 9.1, Fiber 2.5, Sugar 4.4, Protein 26.6

FALL-APART-TENDER BRAISED TOPSIDE OF BEEF

Fall-Apart-Tender Braised Topside of Beef image

I found this recipe in the booklet that came with my slow cooker (crock pot). Its supposed to be peppered but I opted to marinade my joint overnight instead. I used Karin...'s All Purpose Marinade (Although I used quarter cup sundried tomato infused olive oil and quarter cup chilli infused olive oil instead of regular olive oil). The original recipe uses 8 shallot onions, 4 regular carrots sliced, and 2 parsnips, sliced. But I used red onions, celeriac, and shatanay carrots. I advise you try shatanay carrots as they are so much sweeter than regular ones! I cooked mine for 8 hours on auto and it came out lovely and tender. Please take the gravy granules measurement as an approximation, and add to your taste.

Provided by Brit Bird

Categories Meat

Time 8h30m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 1/4 kg rolled beef (topside with no added fat)
1 tablespoon olive oil
4 red onions, peeled and quartered
1/2 a celeriac, peeled and cut into chunks
12 shatanay carrots, peeled and halved lengthways
4 garlic cloves
2 beef bouillon cubes
400 ml just boiled water
100 ml red wine
1 bay leaf
1 teaspoon dried oregano
1 teaspoon dried herbs
1 teaspoon ground black pepper
2 tablespoons gravy mix

Steps:

Preheat slow cooker.
Heat oil in a large pan (I find a wok is best), and carefully brown beef on all sides, turning with two wooden spoons. Transfer to a plate and set aside.
Add the vegetables and garlic to the pan and, stirring regularly, cook for 5 mins until the onions are beginning to go soft.
Transfer the vegetables to warmed crock pot and place the beef on top, push the beef down so it nestles among the vegetables.
Dissolve the stock cube in the just boiled water, add the wine, oregano, mixed herbs and pepper.
Pour over the beef, add the bay leaf and cover. Cook on auto for 8-10 hours or low for 10-12 hours.
Once the beef is cooked, carefully remove from the crock pot and place on a warmed serving platter. Remove the vegetables with a slotted spoon and arrange around the beef. Cover and keep warm.
For the gravy, ladle the liquid left in the crock pot into a saucepan, stir in the gravy granules and bring to the boil, simmer for 2 minutes.
Serve with mashed potatoes and savoy cabbage.

Nutrition Facts : Calories 2292.1, Fat 225.8, SaturatedFat 92.8, Cholesterol 309.7, Sodium 757.5, Carbohydrate 31.2, Fiber 7.4, Sugar 14, Protein 29.4

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