Braised beef

Braised beef


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About this recipe: This braised beef is fabulous with mashed potatoes, and comes from decades ago. With a good joint of beef, you need little else!


Serves: 4 

  • 250ml water
  • 150ml dry white wine
  • 50ml wine vinegar
  • 2 onions, minced
  • 2 carrots, peeled and sliced
  • salt and ground black pepper
  • 1kg beef roasting joint
  • 1 tablespoon cornflour

Prep:1hr  ›  Cook:2hr15min  ›  Ready in:3hr15min 

  1. Pour the water, white wine, wine vinegar, onions and carrots into a casserole dish. Season with salt and pepper and bring to the boil. Reduce the heat and simmer for 10 minutes.
  2. Remove from the heat, and let the mixture cool to room temperature. Add the beef, cover and marinate for 24 hours, turning occasionally, in the refrigerator.
  3. Preheat the grill of the oven. Place the beef on a roasting tin, and grill 2 or 3 minutes on each side. Remove the beef from the oven, turn off the grill and preheat the oven to 180 C / Gas 4.
  4. Return the beef to the casserole, cover and bake in the preheated oven until very tender, about 2 hours. When the beef is ready, remove it to a serving platter to rest while you make the sauce.
  5. Pour the pan juices into a small saucepan. Whisk in the cornflour, and puree the sauce using a hand blender. Cook until thickened, about 5 minutes. Slice the meat and pour the sauce over.

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