145 braised beef and sauce Recipes

scallion, dry sherry, sugar, garlic, minced, salt, pepper, gingerroot, minced, peanut oil, beef chuck, soy sauce, chicken stock

bacon strips, diced, beef stew meat, cut into 1-inch cubes, pepper, salt, canola oil, onion, cut into wedges, minced garlic, bay leaf, beer or nonalcoholic, soy sauce, worcestershire sauce, dried thyme, king arthur unbleached all-purpose flour, water, hot cooked noodles

olive oil, garlic clove, scallion, hot pepper, beef, flour, sugar, rice wine, soy sauce, beef broth

boned , fat-trimmed beef short ribs or chuck, orange (2 1/2 in. wide), rinsed, onion (about 8 oz.), peeled and finely chopped, fat-skimmed beef or chicken broth, dry red wine, port or cream sherry, balsamic vinegar, soy sauce, dried thyme or 2 tsp fresh thyme leaves, very thin slices (quarter size) peeled fresh ginger, chinese five spice, mushrooms (1- to 1 1/2-in.-wide caps ), butter or olive oil, cornstarch, salt and pepper, chopped fresh chives or green onions

beef short ribs , cut into 1-rib pieces, olive oil, onions, chopped, garlic cloves, minced, dry red wine, a 28- to 32-oz c n whole tom toes including liquid co rsely pureed in blender, beef broth, worcestershire sauce, six 3- by 1-inch strips fresh orange zest removed with a vegetable peeler, chopped fresh rosemary leaves or 1 tsp dried rosemary, crumbled, salt, pearl onions (about 2 cups), blanched in boiling water 2 minutes and peeled, a 1-lb bag peeled baby carrots, garnish: finely chopped fresh parsley leaves

beef sirloin tip, cut into 1-inch cubes, beef consomme, red burgundy wine or 1/3 cup cranberry juice cocktail, soy sauce, garlic, minced, onion powder, cornstarch, water

beef flanken-cut short rib pieces, excess fat trimmed, or 24 single short ribs (see notes), kosher salt, freshly ground black pepper, flour, olive oil, yellow onions, finely chopped, carrots, cut into 1/2-in. dice, red wine, dry sherry, bay leaves, chopped fresh thyme, canned tomato paste, soy sauce, cinnamon stick, star anise pod, reduced-sodium beef stock

canola oil, beef chuck roast, beer, onion, sliced, soy sauce, pepper, dried basil

egg noodles, lean beef, garlic, crushed, salt, ginger, grated, five-spice powder, oil, soy sauce, duck broth or 1/2 cup chicken broth, cornstarch, water, green onions, sliced

pomegranate juice, barbeque sauce, your choice, agave nectar, oranges, sliced, beef short ribs

london broil beef, flour, olive oil, onion, chopped, garlic clove, chopped, mixed mushrooms, marinara sauce, dry red wine, salt, pepper, water

beef stew meat, white pepper, vegetable oil, low-sodium soy sauce, dark beer, gingerroot slices, green onions, cinnamon stick, star anise pods (optional), sliced carrot, sliced leek (about 2 medium), hot cooked couscous

braising beef, butter, onions, chopped, flour, brown sugar, wine vinegar, light ale (beer), salt and black pepper, bouquet garni

onions, fresh gingerroot, garlic cloves, ground coriander, vegetable oil, chinese cooking wine , or dry sherry, soy sauce, dark brown sugar, beef broth, preferably organic, oyster sauce, rice wine vinegar, cinnamon sticks, star anise, beef shank on the bone , cut by the butcher into thick slices (or 2 1/4 lb beef shank off the bone or other beef stew meat, cut into large cubes), carrots, scallions, red chile, green chile, cilantro, juice of 1 lime, thai fish sauce, superfine sugar

pumpernickel or sourdough bread, milk, ground beef, worcestershire sauce, kosher salt and freshly ground pepper, fresh parsley leaves, finely chopped, prepared horseradish, garlic, grated or made into a paste, egg, evoo, amber ale (tangy and sweeter) or guinness (bitter), beef consomme, sour cream, minced fresh chives, heavy cream, watercress, stemmed

beef stew topped with black pepper biscuit crust ingredients, beef for stew, salt and freshly ground pepper to taste, canola oil, yellow onions, coarsely chopped, carrots, peeled and cut into 1-inch lengths, stalks celery, coarsely chopped, garlic, minced, beef stock - recipe below, dry red wine (optional), bouquet garni : 3 rosemary sprigs, 4 flat-leaf parsley sprigs, 1 bay leaf, 3 to 4 peppercorns, ingredients for biscuit crust, all-purpose flour, baking powder, sugar, heaping tbsp cracked pepper, salt, cold unsalted butter , cut into pieces, whole milk, unsalted butter, melted, minced fresh flat-leaf parsley for garnish (optional), preheat the oven to 350of., beef cubes dry with paper towels and sprinkle with salt and pepper., in a large dutch oven or flameproof casserole, heat 2 tbsp of the oil over medium-high heat. sear the beef cubes on all sides until nicely browned. don tsp move the meat too much in the pot; let it sear so that it develops a nice browned crust. transfer the beef cubes to a plate. pour off the oil from the pot., return the pot to medium heat and add the remaining 1 tbsp oil. add the onions, carrots, and celery and saute for about 3 minutes, or until the vegetables begin to soften. add the garlic and saute for 2 to 3 minutes., add the stock and wine and stir to scrape up the browned bits from the bottom of the pan. return meat and any accumulated juices to the pot., make a bouquet garni by tying the rosemary and parsley sprigs, bay leaf, and peppercorns in a square of cheesecloth. put the bouquet garni in the pot., cover the pot and braise in the oven for 2 hours and 15 minutes or until tender, stirring the stew several times., meanwhile , make the biscuit crust: in a medium bowl, whisk the flour, baking powder, sugar, cracked pepper, and salt together. using your fingertips, a fork, or a pastry cutter, work the butter into the dry ingredients until the mixture resembles coarse crumbs., add the milk all at once and stir just until the dough comes together in a mass., turn the dough out onto a lightly floured surface and knead 8 to 10 times, or just until cohesive. using a rolling pin or your hands, roll or pat the dough into a circle or oval about 1/4 inch thick., stew from the oven , uncover, and lay the dough on top. it will not fit perfectly or seal tightly. this is a rough topping. brush the dough with the melted butter., return the stew to the oven and cook, uncovered, for 12 to 15 minutes, or until the crust is golden brown., serve, remove the crust from the pan and set aside. serve the stew with the vegetables. cut the crust into pieces and top the meat with the crust. ladle sauce from the stew over the crust, meat, and vegetables. garnish with minced parsley, if desired., variation, serve in 6 individual onion soup crocks or similarly sized ovenproof dishes, put the meat into the crocks with the vegetables and sauce from the stew. increase the oven temperature to 425of., make the biscuit dough and roll it into a round about 1/2 inch thick. cut the dough into 6 rounds large enough to overlap the bowls by about 1/2 inch. lay the rounds over the crocks and crimp the edges to seal. brush with melted butter and set the crocks on a baking sheet. bake for 12 to 14 minutes, or until the crusts are golden brown.

beef stew meat, flour, salt, pepper, oil, beef bouillon cubes, onion, chopped, celery seed, water, tomato sauce, brown sugar, sharp cheddar cheese, grated, fresh mushrooms, halved

beef rib (cut into large pieces), dark soy sauce, peanut oil, garlic (cloves separated ), cinnamon, star anise, light soy sauce, palm sugar (grated ), beer (fraunziskaner dunkel a wheat )