Braised Beef

Mmmm, mmmm.  I enjoy cooking and eating some braised beef!  I did not follow any recipe this time, winging it!  Normally the recipe calls for tomato paste, some tomato sauce, some stock and a little wine.  I did almost none of the above. . .Except all of the liquid was red wine!  I did the normal method:

Pre-heat the oven to 325-ish.

Dice an onion, and set aside four cloves of garlic and two carrots.

Cut up a five pound roast into chunks.


Browning chunks of beef in the pot using some coconut oil and some olive oil.


Once the meat is browned, I soften a chopped onion and four cloves of garlic in the coconut/olive oil.  Then add back the chunks of beef, add two carrots broken in half and cover with red wine.  It took a bottle and a half of some moderate Pinot Noir.  Cover the pot and into the pre-heated oven it goes for five hours!

After which I served it with some steamed broccoli.


The leavings aren’t so pretty.  But after I get the meat out and into a container for leftovers, the carrots, bits and liquid go out for the hens.  Who go berserk over it!


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