Braised Beef: Melt-In-Your-Mouth Tender with a Sauce You’ll Want to Sop Up

By Cookist Wow · 210 min

Ingredients

Instructions

1. Pick a connective-tissue-rich cut such as chuck, trim it lightly and cut it into large chunks.
2. Dry the meat thoroughly with paper towels.
3. Heat a little olive oil in a large pot and brown the meat in batches until deeply coloured; season with salt, then set aside.
4. Dice the carrots and celery and thinly slice the onion.
5. In the same pot, cook the vegetables and the crushed garlic clove gently until soft.
6. Take out the garlic, stir in the tomato paste and mix well.
7. Put the meat back in, deglaze with the red wine, then add enough beef broth to nearly cover the meat.
8. Season with salt and pepper and add the bouquet garni: bay leaves, rosemary, sage and cloves.
9. Cover and cook on very low heat for 2–3 hours, simmering gently and checking now and then.
10. If the sauce is thin, lift out the meat, boil the sauce down over high heat, then return the meat to the pot. Serve hot with the sauce.

Summarized from Cookist Wow's video. Watch it for the details.

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