Hairy Bikers Braised Beef is made with 4 lbs of beef chuck roast, onions, leeks, garlic, carrots, red wine, beef stock, thyme, and bay leaves. It serves 6, taking approximately 3 hours to prepare, with 2 1/2 hours of braising in the oven for tender, flavorful results.
More Hairy Bikers Recipe:
- Hairy Bikers Sweet And Sour Pork
- Hairy Bikers Beef Bourguignon Slow Cooker
- Hairy Bikers Chicken Chasseur
š§” Why You’ll Love This Braised Beef Recipe:
- Tender and Flavorful: The slow braising process makes the beef incredibly tender and infuses it with rich, savory flavors.
- Hearty and Satisfying: This dish is a comfort food classic that fills you up and satisfies your taste buds.
- Easy Preparation: Despite its gourmet taste, it’s a straightforward recipe that doesn’t require advanced cooking skills.
- Perfect for Gatherings: It’s an ideal dish for family dinners or gatherings, as it serves a sizable group.
- Make-Ahead Option: You can prepare it in advance, and the flavors only improve upon reheating.
- Balanced Flavors: The combination of garlic, onions, leeks, and herbs creates a well-balanced and aromatic dish.
ā What Is Hairy Bikers Braised Beef Recipe?
Hairy Bikers Braised Beef is a hearty dish made with beef chuck roast, onions, leeks, garlic, carrots, red wine, beef stock, thyme, and bay leaves. It’s slow-cooked to tender perfection, creating a flavorful and comforting meal.
š„© Hairy Bikers Braised Beef Ingredients
- 4 lbs beef chuck roast cut into large (3-4″) pieces
- 2 tablespoons neutral oil
- 1 yellow onion chopped
- 2 large leeks white and light green parts only, rinsed and sliced
- 4 garlic cloves peeled and thinly sliced
- 3 large carrots peeled and chopped
- 2 cups red wine like merlot or cabernet sauvignon
- 2 cups beef stock homemade is preferrable
- Fresh thyme sprigs
- 2-3 dried bay leaves
- Kosher salt
- Freshly ground black pepper
- Fresh minced chives for serving
- Mashed potatoes for serving
š„ How To Make Hairy Bikers Braised Beef
- Warm the oven up to 350 degrees F. Use a paper towel to dry the beef off very well, and then sprinkle salt and pepper on all sides.
- Put oil in a big braiser or Dutch oven and heat it until it shimmers over medium-high heat. It takes three to four minutes per side to cook the meat all the way through until it is a deep golden brown color. Move the food to a plate.
- Turn the heat down to medium-low and add the garlic, onions, and leeks. It will take about 5 minutes of cooking until the onions and leeks are just soft.
- Bring the wine and stock to a slow boil. Add a little salt and pepper to taste. Put the carrots, thyme sprigs, and bay leaves around the meat when you put it back in the pan.
- Nothing should be more than an inch or two above the meat. If you want a good braise, don’t put the meat all the way into the liquid. Put the dish in the oven for 2 1/2 hours with the lid on.
- Take off the lid and cook the beef for another 30 to 45 minutes, or until it feels soft to the touch.
- Take it out of the oven and skim off the fat on top. Throw it away. For at least 45 minutes, cover the meat and let it rest in the juices. Warm it up slowly on the stove before serving.
š Recipe Tips:
- Properly Dry the Beef: Before seasoning, ensure the beef is thoroughly dried with a paper towel. This step helps achieve a better sear and browning.
- Braising Liquid: Use a combination of red wine and beef stock for depth of flavor. Season the liquid with a pinch of salt and pepper, but remember that it will reduce during cooking, so don’t over-salt at this stage.
- Braising Time: Follow the recommended cooking times with the lid on for 2 1/2 hours and then an additional 30-45 minutes with the lid off. This extended cooking time helps make the beef tender and flavorful.
- Skim the Fat: After removing from the oven, skim off any excess fat from the surface of the braising liquid. This step enhances the dish’s overall taste and reduces excess oil.
š What To Serve With Braised Beef?
Serve Braised Beef with creamy mashed potatoes to soak up the flavorful gravy, pair it with buttered noodles, rice, or crusty bread to complement the hearty meat and savory sauce sautƩed greens or roasted vegetables make excellent side dishes.
š How To Store Leftovers Braised Beef?
- Refrigeration: Allow the Braised Beef to cool to room temperature, then store it in an airtight container in the refrigerator for up to 3-4 days.
- Freezing: For longer storage, portion the leftovers into airtight freezer-safe containers or resealable bags, removing as much air as possible label with the date and freeze for up to 2-3 months. Thaw in the refrigerator before reheating.
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š„µ How To Reheat Leftovers Braised Beef?
- Stovetop Method: Place the leftover Braised Beef in a saucepan over low to medium heat add a splash of beef broth or water to prevent it from drying out for up 10-15 minutes.
- Oven Method: Preheat your oven to a low temperature (around 275Ā°F or 135Ā°C). Transfer the Braised Beef to an ovenproof dish, cover with foil, and heat for about 20-30 minutes until warmed through.
FAQ’S
What cut of beef is best for Braised Beef?
The best cuts for braising are tougher, more marbled cuts like chuck, brisket, or short ribs. These cuts benefit from slow cooking, becoming tender and flavorful.
Can I use white wine instead of red wine in braised beef?
While red wine is more traditional for beef braising due to its robust flavor, you can use white wine for a lighter variation. It will result in a milder taste.
How long should I marinate the beef before braising?
Marinating isn’t necessary for braised beef, as the slow cooking process tenderizes the meat, you can marinate it for a few hours to infuse additional flavors if desired.
What’s the difference between braising and stewing beef?
Braising involves searing meat first, then cooking it slowly in a flavorful liquid in the same pot. Stewing cooks meat and vegetables together in a larger amount of liquid, typically without searing.
How do I prevent the beef from turning tough during braising?
Braising involves slow, gentle cooking at a low temperature, which breaks down collagen in the meat, resulting in tenderness. Avoid high heat or overcooking.
Try More Hairy Bikers Recipe:
- Hairy Bikers Venison Casserole
- Hairy Bikers Chicken Casserole Slow Cooker
- Hairy Bikers French Chicken Casserole
Hairy Bikers Braised Beef Nutrition Fact
Amount Per Serving
ā¢ Calories: 590
ā¢ Total Fat: 24g
ā¢ Saturated Fat: 8g
ā¢ Cholesterol: 120mg
ā¢ Sodium: 890mg
ā¢ Total Carbohydrates: 39g
ā¢ Dietary Fiber: 8g
ā¢ Sugars: 10g
ā¢ Protein: 45g
Hairy Bikers Braised Beef
Description
Hairy Bikers Braised Beef is made with 4 lbs of beef chuck roast, onions, leeks, garlic, carrots, red wine, beef stock, thyme, and bay leaves. It serves 6, taking approximately 3 hours to prepare, with 2 1/2 hours of braising in the oven for tender, flavorful results.
Ingredients
Instructions
- Warm the oven up to 350 degrees F. Use a paper towel to dry the beef off very well, and then sprinkle salt and pepper on all sides.
- Put oil in a big braiser or Dutch oven and heat it until it shimmers over medium-high heat. It takes three to four minutes per side to cook the meat all the way through until it is a deep golden brown color. Move the food to a plate.
- Turn the heat down to medium-low and add the garlic, onions, and leeks. It will take about 5 minutes of cooking until the onions and leeks are just soft.
- Bring the wine and stock to a slow boil. Add a little salt and pepper to taste. Put the carrots, thyme sprigs, and bay leaves around the meat when you put it back in the pan.
- Nothing should be more than an inch or two above the meat. If you want a good braise, don’t put the meat all the way into the liquid. Put the dish in the oven for 2 1/2 hours with the lid on.
- Take off the lid and cook the beef for another 30 to 45 minutes, or until it feels soft to the touch.
- Take it out of the oven and skim off the fat on top. Throw it away. For at least 45 minutes, cover the meat and let it rest in the juices. Warm it up slowly on the stove before serving.
Notes
- Properly Dry the Beef: Before seasoning, ensure the beef is thoroughly dried with a paper towel. This step helps achieve a better sear and browning.
- Braising Liquid: Use a combination of red wine and beef stock for depth of flavor. Season the liquid with a pinch of salt and pepper, but remember that it will reduce during cooking, so don’t over-salt at this stage.
- Braising Time: Follow the recommended cooking times with the lid on for 2 1/2 hours and then an additional 30-45 minutes with the lid off. This extended cooking time helps make the beef tender and flavorful.
- Skim the Fat: After removing from the oven, skim off any excess fat from the surface of the braising liquid. This step enhances the dish’s overall taste and reduces excess oil.