Braised Meat Dish
Braised beef is a wonderful comfort food, thanks to its rich and savory flavors. Pairing it with creamy mashed potatoes is the perfect complement to create a hearty dinner. It's a classic combination that's hard to resist!
Ingredients
- 3 pounds beef shanks
- 2 tablespoons olive oil
- 5 garlic cloves peeled
- 1 yellow onion sliced
- 2 carrots peeled and diced
- 1-2 celery ribs diced
- 12 fresh thyme branches
- 3 bay leaves
- 1 ½ cups red wine such as Cabernet Sauvignon or Pinot Noir
- 1 28-oz can crushed tomatoes
- ½ cup ketchup
- 2 cups beef stock homemade bone broth, or low-sodium beef stock from a carton, heated
- Kosher salt and freshly ground pepper
Instructions
- Preheat oven to 350°F (176°C). with the oven rack set at the bottom position so the pot fits in the oven.
- Pat the meat dry with paper towels and then season the meat generously with salt and pepper.
- Heat the oil in a large pot over medium-high heat. Add the beef in batches and sear on both sides until it's a deep golden brown. Remove the meat from the pot and set it aside.
- In the same pot, add the diced onion, carrots, and celery. Sauté the vegetables until they begin to soften and develop color, about 5-7 minutes. Stir in the minced garlic and cook for an additional minute, until fragrant.
- Pour in the wine. Bring to a boil and then reduce to medium-low. Deglaze the pan, scraping the bottom of the pot with a wooden spoon to release the brown bits. Let it cook and reduce by half for about 10 minutes.
- Add the meat and its accumulated juices back to the pot. Add the beef broth, thyme, bay leaves, crushed tomatoes, and ketchup.
- Bring to a low boil over high heat, cover the pot, and place it in the oven.
- Cook for 1 ½ hours. remove the lid and cook for another 30 minutes.
- Taste the meat and make sure it's tender. Depending on the thickness and quality of the meat, it could take longer to get soft. If needed, cook another half hour and check again.
- Remove the pot from the oven. With a slotted spoon, remove the meat from the pot.
- Strain the liquid in the pot in a fine-meshed strainer and discard the solids.
- Heat the sauce and reduce the sauce over high heat for about 10 minutes until thickened.
- Season the sauce to taste with more salt and a little sugar for a little sweetness.
- Plate the meat with a ladle of the sauce. Serve hot.
Notes
Recommended Sides:
A starchy vegetable like mashed potatoes or wide egg noodles makes a great side for braised meat to soak up all the sauce.
For vegetables, simple roasted cauliflower, broccoli, or a steamed veggie, are all great choices.
Nutrition
Calories: 538.5kcalCarbohydrates: 33.3gProtein: 51.2gTotal Fat: 15.7gSaturated Fat: 3.7gCholesterol: 79.6mgSodium: 927.6mgPotassium: 1947.8mgFiber: 5.3gSugar: 19gNet Carbohydrates: 28g
Tried this recipe? Leave a comment below & tag @cookinginthekeys on social!
