Oven-Braised Beef
This oven-braised beef pairs melt-in-your-mouth chuck with a broth infused with paprika, herbs, and spices.
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Servings: 2 servings
Ingredients
- 300 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 onion
- 4 cloves garlic
- 1 teaspoon coriander seeds
- 1 teaspoon paprika
- pinch black pepper
- 1 small can tomato paste
- 2 leaves bay
- 1 red chili pepper (chili or Spanish pepper)
- 1 sprig rosemary (fresh)
- 2 sprigs thyme (fresh)
Procédé
- Take the meat out of the refrigerator at least half an hour beforehand and remove it from its packaging.300 g beef chuck
- 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.1 teaspoon coriander seeds, 1 teaspoon paprika, pinch black pepper, 1 small can 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.1 red onion, 4 cloves garlic, 1 red chili pepper (chili or Spanish pepper)
- Pour in the broth (also at room temperature or slightly warmer, but neither cold straight from the refrigerator nor boiling).250 ml beef (bone) broth
- Place the bay leaves around the meat.2 leaves bay
- 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.1 sprig rosemary (fresh), 2 sprigs thyme (fresh)
- Return to the oven for at least one hour. This time, leave uncovered.
Notes
The carbohydrates in the nutritional calculations come mainly from the onion.
Equipment: oven at 140 degrees Celsius, baking dish + aluminum foil (or a tight-fitting lid).
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