Braised Beef

4 hrs 30 min + cooling8-10

Slow-braised beef chuck, browned and cooked low in stock with aromatics until fall-apart tender.

Adjust▾

🌐Translate

⋯

prepPreheat oven to 140°C fan forced / 285°F
2 kg whole beef chuck	Season beef with salt	Heat tallow over medium-high heat	Sear beef 12–15 min, turning, until browned all over; transfer to tray	Cook onion, carrot & celery 4–5 min, stirring, until softened	Add garlic & bay leaves, return beef to pan	Pour in stock, season with pepper, bring to simmer	Cover & braise 140°C / 285°F, 4 hrs until fall-apart tender	Cool in stock 1 hr, transfer to rack until cool enough to handle	Pass cooking liquid through sieve & set aside	Pull beef into strands, add stock to keep moist, divide into containers
sea salt and cracked black pepper, to season
30 ml beef tallow (or neutral flavoured oil)
1 brown onion, chopped
2 carrots, peeled, chopped
1 stick celery, chopped
4 cloves garlic
3 fresh bay leaves
500 ml beef stock

🌐Translate

⋯More

read left to right — each column combines what's behind it.

Any recipe can look like this.

Paste a recipe, a link, or a photo of a cookbook page — get back the whole thing in one look.