Beef braised with vegetables

8 servings
3 hours 20 min

This is not the first time I have prepared this dish for family holidays. Thanks to the long stew time, the meat becomes very soft, practically falls apart. I cook it the day before the celebration, and warm it up before the feast. During the night, the meat is well soaked in sauce and becomes more fragrant and softer. Any side dish is suitable for such meat. I usually serve with oven-baked potato wedges, mashed potatoes or boiled rice. Pasta is also suitable.

How to put out beef with vegetables? Prepare the ingredients. Wash the beef shin, dry and chop into large pieces. You can take a whole shin. I used parts already prepared. Of these, 1. 5 kg of bone-free meat and 500 g of ossobucco with bone. For this dish, it is better to choose the shins, since in the process of stewing the meat from them is better boiled. But you can buy any part of the mascara, to your liking.

Wash the vegetables well. Peel the carrots, onions and garlic. Cut celery, onions and carrots into small pieces. Halve the garlic.

Transfer the prepared vegetables to a blender and grind into a smooth mash.

Cut the smoked meats into small pieces. I took 100g raw smoked bacon and 100g cooked smoked pork neck. You can do without smoked meats, but with them the dish will be more interesting and fragrant.

In a frying pan, heat the olive oil and fry the meat over a high heat until golden brown. I note that at this stage we do not bring the meat to readiness, but simply fry on top, thereby sealing all the juices inside. This well-known culinary trick makes the finished meat juicy.

Put the vegetable puree in a deep saucepan, add tomato paste, smoked meats, salt and pepper.

Pour 200ml of hot water into the pan and bring the vegetable puree to the boil.

Put the meat in a saucepan, fill with the remaining hot water to cover the meat almost completely, as shown in the photo. In this case, water can leave a little more or a little less - navigate your ingredients.

Bring the sauce to the boil, lower the heat and simmer under the lid for about 2. 5 hours, turning the meat over periodically. Serve the finished stew with vegetables as a stand-alone dish or with your favorite side dish. enjoy your meal!

Use oil with a high smoking temperature for frying! Any oil is useful only until a certain temperature is reached - the point of smoke at which the oil begins to burn and toxic substances, including carcinogens, are formed in it. Unrefined oils, with rare exceptions, have a low smoke point. They have a lot of unfiltered organic particles, which quickly begin to burn. Refined oils are more resistant to heating, and their smoke point is higher. If you are going to cook food in the oven, in a pan or grill, make sure you use oil with a high point of smoke. The most common of the oils with a high point of smoke: refined varieties of sunflower, olive and grape.

To prevent the mucous eye from irritating when cutting onions, rinse the onion and knife with cold water. The cutting board will not absorb the unpleasant onion smell if you grate it with a piece of lemon before cutting.

How to choose the perfect pot for soup, porridge or cucumber salting, read the article about pots.