{"id":185565,"title":"Oven-Braised Beef","modified":"2026-10-06T06:10:01+02:00","plain":"Melt-in-the-mouth beef slow-braised in the oven, without searing, in a tomato sauce with garlic and bay leaves.\n\n\n\nA cut of beef yields to the fork, the tomato sauce has reduced, and the slow-cooked garlic fills the casserole with its aroma. This is a French braise cooked slowly in the oven at 140 \u00b0C, without searing first. Allow around 5 minutes of hands-on preparation, then 6 hours of cooking. This recipe joins my collection of keto main dishes.\n\n\n\nWhat is oven-braised beef?\n\n\n\nBraising is a slow, moist cooking method for cuts that need time, and the oven provides steady heat, less direct than a high flame and well suited to the firm fibers of beef. Here, chuck, brisket or another braising cut cooks in 250 ml of beef stock, with red onion, garlic, bay leaves, spices and tomato paste. The sauce develops without flour or starch: it comes from the stock, meat juices, tomato paste and slowly softened aromatics.\n\n\n\nThe meat goes into the dish raw, rubbed with spices and coated in tomato paste, without an initial sear. The connective tissue gradually softens, and the meat separates into juicy strands. The oven stays at 140 \u00b0C: 5 hours covered, then at least 1 hour uncovered after turning the meat over and adding fresh rosemary and thyme.\n\n\n\nAlso worth trying: Indian Chicken and Spinach Curry.\n\n\n\nThe spirit of the dish\n\n\n\nOven-braised beef belongs to the French home-cooking tradition that makes the most of collagen-rich cuts. Chuck and brisket do not take well to being rushed, but they reward patience. With the moisture of the stock and the steady oven heat, the collagen turns into gelatin, the meat becomes tender and the juices grow silkier.\n\n\n\nThe aromatics are familiar ones: onion, garlic, bay leaves, rosemary and thyme, a classic base for slow cooking. Paprika brings gentle warmth and a deeper color, ground coriander adds a fresh, spicy note, and red chili gives a kick, adjusted to suit its heat. The cooking aims for tender meat and concentrated juices rather than seared flavors.\n\n\n\nThe main ingredients\n\n\n\nThe base is 300 g of chuck, brisket or another braising cut, rich in collagen and suited to long, moist cooking. The 250 ml of beef stock, whether bone broth or made from a concentrate, provide the cooking liquid and underpin the flavor of the sauce. A red onion cut into large chunks slowly softens and mellows the dish, while 4 garlic cloves, each cut into two or three pieces, add aroma without overpowering it.\n\n\n\nAlso try: Chicken with Spinach and Tomatoes in Cream Sauce.\n\n\n\nFor the spices, use 1 teaspoon of coriander seeds ground just before use, 1 teaspoon of paprika for color and gentle warmth, a pinch of black pepper and 1 red chili, adjusting the quantity to suit its heat. A small can of tomato paste gives the sauce body, and 2 bay leaves, added at the start, stand up to the long cooking time. Fresh rosemary and thyme go in toward the end to preserve their aroma.\n\n\n\nWhen shopping, ask your butcher for a cut suitable for braising. Beef stock is available in supermarkets, as are coriander seeds, paprika and tomato paste in the pantry aisle. Bone broth, liquid or powdered, can be bought in specialty stores or online.\n\n\n\nCooking tips and serving\n\n\n\nSuccess comes down to gentle heat, a suitable dish and enough moisture. Take the meat out of the refrigerator at least 30 minutes beforehand, remove the packaging and keep the oven at 140 \u00b0C. The dish should not be too large, so the stock stays in contact with the meat rather than spreading out; use the stock at room temperature or lukewarm, never cold or boiling. The 5 hours covered keep the meat moist, while the hour uncovered concentrates the juices after the meat has been turned over and flavored with rosemary and thyme.\n\n\n\nIn a similar vein: Miso eggplant.\n\n\n\nServe the meat with its sauce spooned over it, along with the tender onion and garlic, after removing the bay leaves and herb stems. For a low-carb meal, cauliflower mash, air fryer zucchini or green beans work well, and a cabbage salad adds a fresh contrast. Store leftovers with their juices in a sealed container, reheat gently covered with a little water, or freeze in portions. The recipe contains 7 g of net carbs per serving, mostly from the onion.\n\n\n\nFor everyday keto cooking, here are all my low-carb recipes.\n\n\n\n\n\n\tOven-Braised Beef\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t300 g beef chuck (or beef brisket, or another cut suitable for braising)250 ml beef (bone) broth (or bone broth powder mixed with water)1 red onion4 cloves garlic1 teaspoon coriander seeds1 teaspoon paprikapinch black pepper1 small can tomato paste2 leaves bay1 red chili pepper (chili or Spanish pepper)1 sprig rosemary (fresh)2 sprigs thyme (fresh)\t\n\t\n\t\tTake the meat out of the refrigerator at least half an hour beforehand and remove it from its packaging.Preheat the oven to 140 degrees Celsius.Place the beef chuck in a baking dish that is not too large. Rub it with the paprika, ground coriander seeds and black pepper. Coat it with tomato paste.Cut the onion into large pieces. Cut the garlic cloves into 2 to 3 pieces. Cut the red chili pepper into small pieces. Arrange everything around the meat.Pour in the broth (also at room temperature or slightly warmer, but neither cold straight from the refrigerator nor boiling).Place the bay leaves around the meat.Cover the dish with aluminum foil. Place in the oven for 5 hours.Briefly remove from the oven. Remove the aluminum foil. Turn the meat over. Place the rosemary and thyme alongside the meat.Return to the oven for at least one hour. This time, leave uncovered.\t\n\t\n\t\tThe carbohydrates in the nutritional calculations come mainly from the onion.\nEquipment: oven at 140 degrees Celsius, baking dish + aluminum foil (or a tight-fitting lid).\n\t\n\t\n\t\tPlat principalFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/185565","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=185565"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/185565\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/184623"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=185565"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=185565"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=185565"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}