TUSCAN-STYLE BRAISED BEEF
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Mix the garlic and rosemary with a generous quantity of salt and pepper. Using a sharp knife, make several incisions in the meat and fill with the herb mixture. Tie the meat loosely with kitchen string.
- Heat the oil in a heavy-bottomed pan over medium- high heat and brown the meat well on all sides, 8-10 minutes. Add the onions, carrots, celery, parsley, sage, and bay leaves and sauté for 5 minutes.
- Season with salt and pepper, then pour in the wine. When the wine has evaporated, add the tomatoes, partially cover and simmer over medium-low heat for about 2 ½ hours.
- Turn the meat from time to time, adding the stock gradually so that the sauce doesn't dry out. When the meat is cooked, transfer to a heated serving dish and cut in slices.
- Spoon the sauce and cooking juices over the top, and serve hot.
INGREDIENTS
- 2 clove garlic, finely chopped
- 2 tablespoon rosemary, finely chopped
- Salt and freshly ground black pepper
- 2 kg beef chuck
- 100 ml sesame oil
- 3 onions, coarsely chopped
- 3 carrots, coarsely chopped
- 2 stalk celery, coarsely chopped
- 2 tablespoon parsley, finely chopped
- 4 leaves sage, torn
- 4 bay leaves
- 300 ml dry red wine
- 600 grams tomatoes, peeled and chopped
- 600 ml beef stock
- Sliced boiled potatoes or rice, to serve
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