Braised Beef Shoulder With Carrots

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介绍: Braised Beef Shoulder With Carrots

About: Hello, I'm Matej, husband and a father of 3 sons. I love to cook for my family and finally decided to share some of my recipes with the world. I'm all about simple cooking, no fancy high level culinary creatio…

再次您好,我带着另一个超级简单的食谱回来了。这次,我将向您展示如何准备胡萝卜炖牛肉肩。准备很容易,基本上唯一的缺点是牛肉变得嫩的时间越长。但我认为值得等待。

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.

Supplies

You can see all the ingredients on the photo above, but let's list them too.

这些金额计算为4-5份。


1kg / 2lbsbeef shoulder/chuck

1.5 cupsof beef broth or stock

2large onions

2-3carrots

2个丁香of garlic

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

2个茎迷迭香或百里香

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

将肉切成大约半英寸厚的块。

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

让我们现在养成一些口味。

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

确保也给葡萄酒烹饪几分钟,以便酒精可以蒸发。

步骤5:与肉一起

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

30-45分钟later,当大多数液体蒸发时,是时候添加更多了。

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!

Matej.

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    5 Comments

    0
    jessyratfink

    4 weeks ago

    Yum! Looks and sounds great :)

    0
    artsyme

    Question5周前介绍

    This sounds lovely. You refer to soy sauce, but I don't see it in the ingredient list.

    0
    cookwewill

    Answer 4 weeks ago

    Oh right, my bad, sorry about that :( I'm using 2 tablespoons of "standard" Kikkoman soy sauce, added it to the list now.

    0
    bgorman16

    Question5周前第2步

    Do you trim away most of the fat and connective tissues, or leave them to melt into the sauce, or trim away just some of the fat and connective tissue or just some kinds of this stuff?

    0
    cookwewill

    Answer 4 weeks ago

    您好,我确实修剪了一些部分,但并非全部。如果有一些浓密的银色皮肤,那就必须走。任何可能的大部分脂肪都必须散发出来,而这些脂肪往往会闻起来。任何杂质或血液托盘也去除。如果有一些非常坚硬且结缔组织厚实的结缔组织或肌腱,那么也可以摆脱它。

    简而言之,请删除看起来“丑陋”的所有东西,尤其是从肉的外部。但是那些更精细的结缔组织和内部的小块脂肪(大理石花纹)可以留下来。