Red Simmered Beef I Recipes

SLOW SIMMERED BEEF WITH POTATOES

Steps:

• Drizzle the beef with 4 to 5 tablespoons of the EVOO and season with a little salt. Place the beef in large Dutch oven with the stock and enough water to just cover. Add the onion, bay leaves and 2 cloves of the garlic. Bring to a low boil and simmer, partially covered, for 2 hours. Stir together the tomato paste and 1/4 cup of the cooking liquid, then add to the pot. Add the pepper and wine and cover. Cook on the stovetop at a gentle simmer until very tender and falling apart, 2 1/2 to 3 hours (alternatively, transfer to the oven and roast at 325 degrees F). Cool and store. Reheat over medium heat or in a moderate oven.
• To serve, while the beef is reheating, boil the potatoes until tender and drain. Add the remaining 2 to 3 tablespoons of oil to a pot over medium heat. Add the remaining clove garlic, stir for minute, then remove the garlic. Add the potatoes and crisp a bit. Season with salt, pepper and the rosemary.

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.

HERB SIMMERED BEEF STEW

Steps:

• Season the beef with the black pepper. Coat the beef with the flour.
• Heat the oil in a 6-quart saucepot over medium-high heat. Add the beef in 2 batches and cook until it's well browned, stirring often. Pour off any fat.
• Add the mushrooms, garlic, herbs and bay leaf to the saucepot and cook until the mushrooms are tender. Stir in the stock and heat to a boil. Reduce the heat to low. Cover and cook for 45 minutes.
• Increase the heat to medium-high. Stir in the carrots and potatoes and heat to a boil. Reduce the heat to low. Cover and cook for 30 minutes or until the beef is fork-tender. Remove and discard the bay leaf.
• Tip: For visual interest, you can peel a strip around the centers of the potatoes before cooking.

RED-SIMMERED BEEF STEW

Steps:

• In a large soup pot over medium-high heat, warm the oil.
• Brown the meat, for about 5 minutes on each side.
• Add all the remaining ingredients.
• Lower heat to medium-low; simmer, covered, until meat is very tender (1 1/2-2 hours).
• To keep the temperature at a gentle roll, you may have to alternate between low and medium-low.
• Turn the beef in the pot every 30 minutes.
• Transfer meat to a plate; strain stock and throw away solids.
• Return meat and stock to pot; keep warm until ready to serve.
• Slice meat and pour some stock over it.
• You may sprinkle with sliced green onions and toasted sesame seeds, if desired.

RED-SIMMERED BEEF I

Steps:

• 1. Place meat, whole, in a heavy saucepan. Mix soy sauce, sherry and sugar and add to pan. Cook, covered, over low heat for 10 minutes, turning meat once. 2. Gradually add water and bring slowly to a boil. Simmer, covered, until tender (1 1/2 to 2 hours), turning meat several times. 3. Let cool slightly and slice. Serve hot or cold. NOTE: If meat gets too dry, add some boiling water. VARIATIONS: * In step 1, cut the meat in 1 1/2-inch cubes and simmer only 1 hour. * In step 2, add 2 cloves star anise. Remove these before serving. * Add any of the vegetables listed in VARIATIONS: of Beef, Basic Braised Beef recipe.The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.