Sunday, September 13, 2020

BRAISED BEEF


BRAISED BEEF


The beef stewed during a thick, gravy-like sauce, with mushrooms, leeks, carrots and other vegetables, is served on a bed of sentimental mashed potatoes. this is often a dish to enjoy on chilly winter evenings. So entertaining, so delicious, it'll cause you to forget the snow and therefore the cold. confirm you are doing enough because I'm sure many of you'll run a couple of seconds.

INGREDIENT
2 1/2 pounds beef (eg Mandrels, shank or brisket, cut 2 inches)
2 tablespoons of vegetable oil
4 tablespoons butter
3 cups button mushrooms (rinsed, whole)
4 carrots (medium, peeled and chopped)
2 spring onions
1 Vidalia onion (large, peeled and chopped)
4 shallots (peeled and cut in half)
2 garlic cloves (chopped)
2 garlic heads (optional)
1/3 cup all-purpose flour
4 cups beef broth (or reheated beef stock)
2 tablespoons of wine vinegar
Kosher salt (to taste)
1/2 teaspoon black pepper (and more to taste)
1/4 teaspoon nutmeg
Chopped fresh herbs (for garnish)

INSTRUCTIONS
1.Start preheating oven to 350F.
2.If you wish garlic and need to feature some full head, it tastes like cream when cooked, follow these steps. Remove the maximum amount loose skin as possible. Cut a few quarter to a 3rd from one end. The heads of garlic are going to be put within the pan later, while a couple of chunks of chunks are often utilized in this recipe in situ of the 2 cloves of garlic needed and therefore the rest are often stored for other uses.
3.Heat the vegetable oil with two tablespoons of butter during a brazing skillet over medium-high heat. Add beef and chocolate on all sides. Remove the meat from the drip pan and put aside .
Add onions, mushrooms, shallots, carrots and chives. Saute until the vegetables are slightly soft, about 4-5 minutes. Add the chopped garlic and continue sauteing for one minute.
4.Add the remaining two tablespoons of butter and let it melt, stirring constantly. Reduce the warmth to low. Prepare the broth. Add flour and blend well until completely combined. Pour into the stock, reduce the warmth to medium-high and let the liquid mixture boil. Reduce the warmth to medium and simmer, stirring constantly until the mixture begins to thicken. It shouldn't take long, but a moment . Remove from fire.
5.Add pepper and nutmeg, stir, then salt to taste. Add wine vinegar. The sauce may taste a touch too tangy after adding the vinegar, but it'll be perfect when cooked.
6.Put the chopped beef and head of garlic, if using, into the sauce, distribute.
7.If using, place the chopped garlic bulb confront . The aroma of garlic are often overpowering, so add these tubers as long as you wish garlic and supply good ventilation within the kitchen. If you place it face down, the sauce will contain an excessive amount of garlic.
8.Cover and simmer within the oven at 350F for 3-4 hours. i feel the meat will only be better if it's cooked a touch longer.
9.Serve with freshly made mashed potatoes, garnish with chopped fresh herbs and luxuriate in .