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Braised beef
Braised beef
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Prep Time:
30 minutes
Cook Time:
170 minutes
Total Time:
200 minutes
Try Curtis Stone's comforting braised beef with carrots and onions - a family favorite!
Ingredients:
  • 400g beef oyster blade steak, cut into 4 large pieces
  • 54.60 gm olive oil
  • 125g onion
  • 1 sprig fresh rosemary
  • 2 cloves garlic, smashed, peeled
  • 20.00 ml Brand Balsamic Vinegar
  • 255.00 gm Beef Stock, from 500ml tetra pack
  • 500.00 gm water
  • 1 bunch Coloured Carrots, scrubbed, halved lengthwise
  • 1 tsp fresh flat-leaf parsley, finely chopped
Instructions:
  • For the braised beef: Preheat the oven to 150C (130C fan). Season the beef with salt and pepper, then brown all sides in 2 tablespoons of oil. Remove beef, leaving 1 tablespoon of oil in the pot.
  • Sauté the onion, rosemary, and garlic in the pot until the onion turns golden, about 8 minutes. Lower the heat, pour in the vinegar followed by the stock, and stir to deglaze. Add the beef to the pot, pour in enough water to cover the meat, then cover the pot and braise in the oven for approximately 2 hours until the meat is nearly tender. Uncover the pot on the stovetop, then increase the oven temperature to 260C (240C fan).
  • Cook the beef mixture over medium heat, uncovered, for approximately 30 minutes until the beef is tender and the sauce has reduced to a quarter of its initial volume. Discard the rosemary stems and season generously with salt and pepper.
  • While the beef is braising, prepare the roasted carrots by tossing them with 1 tablespoon of oil, salt, and pepper on a large baking tray. Roast them in a single layer for 10-12 minutes until they are crisp-tender. Finish by tossing the carrots with parsley before serving them with the braised beef and its cooking liquid.

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