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Slow Braised Beef
Designed for professional chefs, check out this Slow Braised Beef recipe: cooking instructions broken into components, full list of professional ingredients, chefs’ preparation secrets. Master this recipe with products like: Knorr Tomato Pronto and Knorr Demi Glace Sauce.
Main Courses
Ingredients
Slow Braised Beef
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Slow Braised Beef:
Beef short ribs, bone in; each bone segment is 7” long
/g
4.0 g
0%
Salt and crushed black pepper
/g
0.0 g
0%
Olive oil
/ml
60.0 ml
0%
White onions, sliced into quarters
/g
600.0 g
0%
Garlic cloves, crushed
/g
100.0 g
0%
Carrots, peeled and sliced into large dice
/g
300.0 g
0%
Celery, cut into 1” segments
/g
300.0 g
0%
Rosemary sprigs
/pc
5.0 pc
0%
Red grape juice, substitute for red wine (choose a brand that has lower sugar)
/l
1.0 l
0%
Knorr Professional Tomato Pronto (6x2kg)
/kg
1.0 kg
0%
Water
/l
2.0 l
0%
Knorr Professional Demi Glace Sauce (6x750g)
/g
200.0 g
0%
Gremolata for Garnish:
Fresh flat parsley, minced
/g
200.0 g
0%
Olive oil
/ml
200.0 ml
0%
Lemon zest, minced (zest of 4 lemons)
/pc
4.0 pc
0%
Garlic cloves, minced
/g
120.0 g
0%
Salt and pepper to taste
/to taste
0.0 to taste
0%
Knorr Professional Mashed Potato (1x2kg)
/g
0.0 g
0%
/
Slow Braised Beef:
-
Beef short ribs, bone in; each bone segment is 7” long 4.0 g
-
Salt and crushed black pepper
-
Olive oil 60.0 ml
-
White onions, sliced into quarters 600.0 g
-
Garlic cloves, crushed 100.0 g
-
Carrots, peeled and sliced into large dice 300.0 g
-
Celery, cut into 1” segments 300.0 g
-
Rosemary sprigs 5.0 pc
-
Red grape juice, substitute for red wine (choose a brand that has lower sugar) 1.0 l
-
Water 2.0 l
Gremolata for Garnish:
-
Fresh flat parsley, minced 200.0 g
-
Olive oil 200.0 ml
-
Lemon zest, minced (zest of 4 lemons) 4.0 pc
-
Garlic cloves, minced 120.0 g
-
Salt and pepper to taste
Preparation
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Slow Braised Beef:
- Preheat the oven to 400°F.
- Prepare to brown the short ribs in the oven. Season all sides of the beef with salt and pepper.
- Brown the beef in the oven for 20 minutes.
- When the beef is nice and brown, remove from the oven and transfer the beef to a deep food pan or braising pot.
- Add the white onions, garlic, carrots and celery to the tray. Stir to combine with the fond from the beef. Roast in the oven for about 15-20 minutes.
- Add the roasted vegetables to the beef in the pot along with the 2 sprigs of rosemary.
- Deglaze the pan or tray with grape juice. Transfer the liquid to the pot with the beef.
- Add the Knorr Tomato Pronto to the beef along with the water. Bring it to a boil, then turn down to simmer.
- Dilute Knorr Demi Glace Sauce in 250ml water, add and stir well to combine.
- Cover the pot and braise in the oven at 220°F for 2.5-3 hours or until beef is tender.
- When the beef is done, remove it carefully from the sauce.
- Pass the sauce through a strainer. Skim the fat oily layer from the top of the sauce. At this point, you can add 3-4 cups of large ice cubes to the sauce. The fat on the top will solidify with the ice. Quickly skim off the fat and discard.
- Bring the sauce back to the stove and let it simmer to reduce. Skim off any excess fat.
-
Gremolata for Garnish:
- Stir the parsley, olive oil, lemon zest, garlic, salt, and pepper together in a small bowl until well-combined.
- Serve the beef with the sauce and place a spoon of gremolata on top of the beef.
- The beef can be served with Knorr Mashed Potato and a side of roasted vegetables and sautéed mushrooms.
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