- Meat and poultry
- Cuts of beef
- Beef brisket
Most Polish families will have a similar recipe to this for braising beef. Delicious both for dinner and in leftover sandwiches.
8 people made this
- 1.5kg chuck steak or beef brisket
- 1 teaspoon vegatable oil
- 2 tablespoons mustard
- 1 teaspoon salt
- 1/2 teaspoon thyme
- pepper to taste
- 5 to 7 cloves garlic, peeled
- 1 onion, sliced
MethodPrep:15min ›Cook:1hr30min ›Extra time:12hr marinating › Ready in:13hr45min
- Rub the beef with oil and season with mustard, salt, thyme and pepper. Make small slits in meat and force the garlic cloves into them. Cover and refrigerate overnight.
- Preheat the oven to 180 C / Gas 4.
- Arrange onion slices inside an oven cooking bag (or in a casserole pot with lid) and place the beef on top of the onions. Pour in remaining marinade. Seal the bag (or cover the pot with a lid).
- Roast for approximately 1 1/2 hours, or until meat is tender.
Reviews & ratingsAverage global rating:(5)
Turkish Braised Beef
This is a dish that goes beyond the bounds of decadent and delicious.
When we want to do something extra special for dinner, we dig deep into our recipe box for something super delicious and one that will win a few oohs and ahhs from our “audience”. For just such occasions, we look to our melt-in-your-mouth braised beef. Tender chunks of beef slow cooked with warm spices and infused with great flavors from peppers and onions. This is a dish that goes beyond the bounds of decadent and delicious.
The meal itself is super easy to put together, with the oven doing the final and most important work. We like the subtle taste that comes from adding a bit of dry red wine, one that you might serve with dinner, but beef stock is a great alternative. A little secret ingredient here is tomato paste it adds just a hint of tomato flavor and richness to the beef. We make a big pot of this braised beef on the weekends, when we have extra time, or for special family gatherings when something extraordinary is called for. Braised beef is a meal that is guaranteed to win the hearts and minds of folks gathered around the dinner table.
Heat oven to 375 degrees F.
Heat 2 tablespoons oil in a large Dutch oven over medium high heat. Pat brisket dry with paper towels and season with salt and pepper. Sear brisket well on both sides, about 8 minutes, set aside. Add remaining oil to in Dutch oven over medium high heat. Add onions and cook stirring, until softened and beginning to turn golden, add garlic, paprika, salt, and pepper and cook 1 minute. Add bay leaves and beef stock and bring to a boil. Return brisket to the Dutch oven, leaving lid 1/2-inch ajar, transfer to the heated oven and bake, 3-1/2 hours, or until tender (Add more water or stock as needed throughout the roasting time). Remove brisket from oven, transfer to a cutting board. Remove and discard bay leaves, using a handheld blender, puree broth and onions to smooth. Taste and adjust for seasoning with salt and pepper. Slice brisket against the grain and serve with onion puree.
Our Polish Kapusta recipe
When we traveled in Poland, the kapusta that we encountered was more often savory, rather that sweet or tart. While some restaurants may have blended fresh cabbage and sauerkraut, many of them lacked that sour tang, making us think that they were using entirely fresh cabbage. These versions that were served alongside pierogies, sausages, pork chops, you name it, were what we simply considered a cabbage side dish, rather than something closer to a German sauerkraut.
So, it is a recipe for that savory version of kapusta that we are sharing with you today.
It is such an incredibly simple dish, you might find yourself wondering where all the flavor comes from.
A simple braising with bacon and onions, and a little salt and pepper is all that a nice head of cabbage needs to be transformed into something super flavorful and comforting.
We&rsquore curious! If your family is Polish, what kind of kapusta did you grow up with? Leave us a comment, and tell us about it!
Braised Beef and Tortelloni
- Prep Time: 1 hour
- Cook Time: 2 1/2 hours
- Total Time: 3 1/2 hours
- Yield: 6-8 servings
- Category: pasta
- Method: stovetop
- Cuisine: Italian
3 – 4 pounds short ribs, bone left on **see note below
½ teaspoon freshly ground black pepper
3 tablespoons extra virgin olive oil
1 cup sweet onion diced, such as Vidalia
¼ cup fresh basil, chopped, plus more for garnish
1 cup marsala wine (do not use the Marsala cooking wine from the supermarket, get real Marsala drinking wine)
1½ cups beef stock (store bought is fine, or see here)
2 large portabella mushroom caps *see note
2 plum tomatoes, cut into eight pieces
1 tablespoon balsamic vinegar
3 tablespoons all-purpose flour
1 20-ounce package Asiago-filled fresh tortelloni (or any fresh cheese-filled tortelloni available at your market)
Preheat oven to 375 degrees F.
Salt and pepper all sides of the short ribs.
In a large Dutch oven or heavy bottomed oven proof pot with an oven proof lid, heat the olive oil over medium high heat.
Add the beef ribs and sear on all six sides for 2-3 minutes per side. Remove the seared meat to a platter and pour off all but two tablespoons of the fat remaining in the pan but do not discard the remaining fat. More will be used later in this recipe.
Add the onions and sauté for three minutes. Add the basil and cook for one more minute then add the marsala wine.
Reduce by half then add the beef stock, water and the bay leaf and add the seared ribs back into the pan. The liquid will not cover the tops of the beef. Cover and place in the oven for two hours, untouched.
While the beef is braising, in a large skillet, add 2 tablespoons of the reserved beef fat and once hot, add the mushrooms. Sauté for 5-6 minutes or until tender.
Add the tomatoes, cook for one minute then add the balsamic vinegar. Cook for one more minute and remove from heat. Set aside.
After two hours, remove the pot from the oven and pick the beef pieces out to your cutting board with tongs. The bones should slip right off and be discarded. Once they are cool enough to handle, use a sharp knife and remove fat and gristle from the beef. Cut the remaining beef pieces against the grain into slices.
Place a large pot of water on to cook the tortelloni while you finish the dish. The tortelloni takes about 6-7 minutes to cook, assuming you are using fresh.
In a small sauté pan, melt butter and once melted, add flour. Cook for three minutes over medium heat and then remove from heat.
Heat the liquid left in the pot of beef over medium high and once it starts to boil, add the butter and flour mixture and whisk to combine. Once thickened, add heavy cream and whisk again. Add cooked sliced beef and cooked mushrooms and tomatoes from earlier. Stir to combine.
Drain the cooked tortelloni and add back into the pot it was cooked in and add a little of the finished sauce to coat.
Pour the tortelloni into a serving platter and pour the finished braised beef over the top.
Garnish with some chopped fresh basil.
*To prepare the portabella mushroom caps, remove stem if present and discard. Use a soup spoon and scoop out the dark ribs and also discard. Cut up the remaining cleaned mushroom cap into ½ inch sized pieces. After cleaning and cutting, you should have about 6 ounces or approximately two cups.
**3½ pounds of bone-in short ribs will yield one pound of usable meat. The rest are bones and scrap after cooked.
Keywords: braised beef and tortelloni, copycat Olive Garden recipe
Savory Braised Beef Tenderloin
This is a delicious braised beef tenderloin recipe with a savory-sweet soy-vinegar sauce that makes an awesome family dinner. A tender and succulent one-pot dinner recipe that is an excellent lunch and dinner idea.
Braising comes from the French word &ldquobraiser&rdquo. It is a combination of moist and dry heat cooking methods. The dry heat cooking method is searing at a high temperature. Then once it is seared and browned, it is put into a pot and covered with liquid to cook at a low temperature for several hours. The braising liquid can impart flavor and make the tenderloin very tender and delicious.
You can add herbs and spices to the braising liquid to impart new flavors. You may add tarragon, thyme, oregano and more. Additionally, you can also use aromatic spices such as cardamom and a teaspoon of cinnamon to create a mix of spiced flavors.
This braised beef will please the pickiest eater. You can achieve a great depth of flavor and richness with a few ingredients. We suggest you pair it with a luscious and Creamy Avocado & Potato Salad.
The following beef cuts are best in this recipe as they stay tender during the cooking process without drying out. No one loves chewy dried out meat!
Celebrate this delicious beef tenderloin recipe with a good bottle of red wine as an accompaniment for a rich dining experience in a garden with Best Wheelbarrow.
Do you want a more personalized wine recommendation? Use Winosity&rsquos wine recommendation engine and wine journal app to find a wine that suits you.
Braised Beef Neck Bones Recipe
Neck bones are one of my favorite ingredients to cook with and this recipe proves how delicious they can beef. In terms of cuts of beef, they are just as flavorful as short ribs or oxtails but come at a fraction of the cost. In this recipe, they are seared before getting braised low and slow in a mix of beef stock, red wine, and tomato paste. They become fall off the bone tender and you’ll want to keep going back for more.
These are crazy times we live in. It’s hard to wrap my head around the fact that yet another mass shooting has taken place in our country this just after the attack in New York less than a week ago. My heart aches for the brokenness of our country (and world), and my thoughts and prayers are with those impacted by all of the devastation. But more than mere thoughts and prayers, I hope that our lawmakers will one day take action on gun reform in this country. How many more lives must we lose before change will occur?
Given all of this, I felt like a nice pot of braised beef would be the perfect comfort food recipe to get you through the week. I broke in my Le Creuset Dutch oven (that I got at a nice discount from Marshall’s) and I’m glad that I finally took the plunge to purchase it for myself. This is now the second recipe I’ve shared for neck bones and I must say that I’m sold. Yes, they require a little time to make them tender and flavorful, but it’s definitely worth the effort—plus they’re much cheaper than many other cuts of meat.
This recipe turns a lesser-used cut of meat into a thing of beauty. First they get seared in batches to form a nice crust, and then the beef is braised in a mixture of red wine, stock, and other ingredients and comes out rich and extremely tender. This would be perfectly paired with a nice bowl of mashed potatoes.
In a large bowl, soak bread in milk until soft. Add beef, pork, onion, egg, salt, and pepper to taste and mix thoroughly. If the mixture feels too mushy, add 1 to 2 tablespoons breadcrumbs. To make sure your seasonings are on point, fry up a tiny patty, taste, and adjust as necessary.
Heat oven to 325 F. Using a medium cookie scoop, portion out meatballs, giving a final roll with dampened hands.
Lightly coat a skillet with cooking spray and brown meatballs on all sides.
Transfer to a baking pan with a lip, add 2 tablespoons beef stock or water and bake, uncovered, 30 minutes.
Braised Polish Sausages With Cabbage Recipe
This is a quick-to-fix meal, real tastey. All you need to round out the meal is a crisp green salad and some crusty bread ,and you have it made.
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- 2 lbs. polish sausages precooked. You may substitute any precooked sausage for the polish, such as bratwurst,dinner franks
- 2 tablespoons butter or margarine
- 1 clove garlic, minced or pressed
- 1/2 cup white wine or beef broth
- 1 small head cabbage, quartered and core removed
- 1tspoon mixed dried Italian-style herbs
- Dijon or German-style mustard
- 2 lbs. Polish sausages precooked. You may substitute any precooked sausage for the polish, such as bratwurst,dinner franks shopping list
- 2 tablespoons butter or margarineshopping list
- 1 clove garlic, minced or pressed shopping list
- 1/2 cup white wine or beef brothshopping list
- 1 small head cabbage, quartered and core removed shopping list
- 1tspoon mixed dried Italian-style herbsshopping list
- Dijon or German-style mustardshopping list
How to make it
- Pierce sausages so they will not burst while cooking or slice them in 2 to 3 inch lengths.
- Heat butter in heavy, deep skillet, with lid.
- Add garlic saute 1 minute .
- Add sausages and brown over medium to high heat, turning occasionally.
- Pour wine or broth, Add cabbage and herbs.
- Cover. Reduce heat to low.
- Cook 15 minutes or until cabbage is tender-crisp.
- Serve with spicy mustard, such as Dijon-style or German-style
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My husband and daughter just loved this! I added an onion and some mushrooms to it as well (mushrooms sound weird. and I know it is not the Polish way, but my Ukrainian husband loved it). I also thru in some caraway seeds. Good stuff!
In a large pot of boiling salted water, cook cabbage until just crisp tender, about 10 minutes.
Drain well, rinse under cold water, and drain again.
In a small saucepan of boiling salted water, cook rice 5 minutes.
Drain, rinse under cold water, and drain again.
In a large bowl, combine onion, ¾ cup tomato sauce, eggs, salt, thyme, black pepper and mix with a fork.
Add rice, ground round, and ground pork and blend well.
In a lightly greased 9 x 13-inch baking dish , spread half of cabbage in an even layer.
Cover with all of meat mixture.
Spread remaining cabbage on top.
Combine remaining 1¼ cups tomato sauce and beef broth and then pour over casserole.