Braised Beef with Onions | Tender and Flavorful
(0)
100 min
Masterpiece
Sezamo
Un preparat tradițional românesc reconfortant: cuburi fragede de carne de vită înăbușite îndelung la foc domol cu multă ceapă caramelizată, pastă de tomate, foi de dafin și un strop de vin roșu sec.
Preparation method
Preparing the ingredients
Cut the beef into bite-sized cubes (about 3-4 cm) and pat them thoroughly dry with paper towels. Peel the onions and slice them into thick half-moons. Crush and finely mince the garlic cloves.
Browning the meat and caramelizing the onions
In a large cast-iron Dutch oven or heavy-bottomed pot, heat the sunflower oil over medium-high heat. Add the beef cubes and brown them on all sides for 7-8 minutes, until an appetizing golden-brown crust forms. Remove the meat to a warm plate.
In the same pot, add the sliced onions along with a generous pinch of salt. Reduce the heat to medium-low and cook the onions slowly for 15-20 minutes, stirring occasionally, until soft, golden, and lightly caramelized.
Chef's tip
Slow caramelization of the generous amount of onions is the secret to a naturally rich and sweet sauce, without needing any flour or other thickeners.
For extremely tender meat, make sure the heat is kept at a minimum throughout the braising process, allowing the beef collagen to dissolve gradually into the sauce.
27 min
Under an hour
