Braised Beef with Onions

⏳ Time

3 hours

🥕 Ingredients

🍽️ Servings

Description

First, it's important to choose the right cut of meat. The taste and texture of braised meat greatly depend on the cut. It's very easy to ruin the dish simply by using the wrong part of the carcass. The best meat for braising comes from the shank. It is often removed from the bone and sold under the code name 'meat for aspic.' This part of the carcass contains a lot of connective tissue, which behaves excellently during braising, tenderizing the meat without making it tough and dry, while also enriching the sauce significantly. Serve with any side dish, generously drizzled with sauce. It can also be enjoyed simply with bread.

Ingredients

Beef - 44.1 oz
Onion - 4 heads
Green peppercorns - 20 pieces
Vegetable Oil - 2 fl oz
Water - 5 fl oz

Step by Step guide

Step 1

Cut the beef into small bite-sized pieces. Slice the onion in two ways: cut half of the onion lengthwise into feathers (this way, during braising, the onion will completely dissolve and become part of the sauce), and cut the other half into quarter rings. In this case, part of the onion will dissolve and become part of the sauce, while some will still be visible in the meat.

Step 2

Heat a deep frying pan or saucepan well over high heat. Place the cut meat into the dry, well-heated pan without oil. It will immediately release juice.

Step 3

Wait until all the moisture evaporates completely and a golden crust starts to form, then pour the oil into the meat and mix well. After about 30 seconds, the oil will heat up and the meat will start to brown in the oil. Add all the onion and black peppercorns at once. Season with salt.

Step 4

Mix well so that the onion gets its share of the oil. Allow the onion to sauté with the meat, then pour boiling water over the meat so that it almost completely covers it, and mix again.

Step 5

Wait for the water to boil again, then reduce the heat to the minimum, cover the pan tightly with a lid without a steam vent. Braise the meat on the lowest heat for 2 to 2.5 hours.