介绍: Braised Beef Shoulder With Carrots
The best part about this dish is thatyou can use even the cheapest cuts of beeffor it, since the braising process will turn even the toughest cuts into fall apart tender goodness.
I have found a nice piece ofbeef shoulder今天出售，所以我没有三思而后行。顺便说一句：牛肉肩部更为称为牛肉，有几种切割...但是如上所述，whatever cut you choose, it will work great for braising.
Now let's go on with the recipe.
You can see all the ingredients on the photo above, but let's list them too.
1kg / 2lbsbeef shoulder/chuck
1.5 cupsof beef broth or stock
1 small glassof red wine
2汤匙of soy sauce
2汤匙of tomato puree
2汤匙of mild mustard
2汤匙of red paprika
Salt & pepper to taste
Step 1: Braised Beef Video Recipe
I'm doing this with all my Instructables so let's not break the tradition.
Here is a video of the cooking process.
还有更多my YouTube channel， 去看一下！
第2步: Let's Start With the Meat
Use a meat mallet to招标他们每个。I'm always using a plastic wrap or bag when pounding the meat, to prevent the small pieces from flying around my working space :)
Cut the tenderized slices into较小的碎片, then season withblack pepperfrom both sides.
Step 3: Onions and Garlic Now
Let's move on and start working on the base for the sauce.
加热几汤匙oil or pork lardin a deep pan or pot, I'm using a Wok today.
Finely切碎洋葱and sauté on high heat until lightly browned.
Once browned,add the garlic, finely chopped as well. Sauté for 2-3 more minutes.
Step 4: Time to Build Up the Flavors
We're going toprogress in steps。Add one ingredient,keep stirring for 2-3 minuteS，然后添加下一个。
Start withsoy sauce, then tomato puree, then mustard, then red paprika and finish it up with the red wine。
Now is the right time to add the meat.Mix it with the base properly,cover the pan or pot and braiseon low heat for30-45分钟。Mix from time to time, to make sure nothing sticks to the bottom and burns.
Step 6: Add More Liquids
Pour in1 and a half cup of beef broth or stock。Drop in2 sprigs of rosemary or thyme, cover the pan again and keep on braising for about30 more minutes。
Step 7: Taste Test & Veggies In
Let's give the sauce a taste now, usually it's needed to add a bitmore salt and pepper.
The meat should bealmost fall apart tenderby now, so it's time to add thecarrots。Just cut them in smaller chunks and add them to the pan.
Cover the pan again andkeep on braising until the carrots are fully cooked and the meat is fully tender.
Step 8: Thicken the Sauce
One last step is needed.
I like when thesauce is thickand sticks to the meat nicely.
Mix2汤匙of flour with cold waterand start adding the mixture to the panin batches。Wait a minute or two, then add more if the thickness still isn't to your likings.
Once you are happy with the consistency,we are done and it's time to serve.
Step 9: Serving Time
My preferred side for braised beef aremashed potatoes。You can also use rice, pasta, baked or boiled potatoes... the choice is yours.
And that's all for today! For some optional tips, check this炖牛肉食谱on my blog.
Want to try a similar recipe with a different meat type?Check this pork stew recipe of mine.
Thanks for reading and see you soon!