Thoughts For Food

Insights into the Mind of a Culinary School Student

Recipe: Braised Beef

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Braising is a really interesting cooking technique that is actually quite fun to do and the final product is tender, moist and delicious. Many people today let slow-cookers or crock pots do all the work for them, which is fine by me. But, what if it breaks? Or if someone suddenly challenges you to make a braised item on the spot? Well, the latter may not happen, but the first one very well may. Besides, braising is, in my opinion, a fantastic cooking technique to learn. so, without further ado, here we go!

Braised Beef


  • 1 Oz. of Olive Oil
  • A 3-pound cut of Beef Chuck (yes it’s a fairly tough piece of meat, but the braising process will turn it into fork-tender goodness)
  • 3 Oz. of Onions cut into 1-inch pieces
  • 1.5 Oz. of Carrots cut into 1-inch pieces
  • 1.5 Oz. of Celery cut into 1-inch pieces
  • 1/2 Cup of Tomato Puree
  • 1 Cup of Red Wine
  • 12 Oz. of Demi Glace (see yesterday’s entry if you’re confused)
  • 12 Oz. of Beef Broth or Stock
  • 1 Branch of Fresh Thyme
  • 1 Bay Leaf
  • Salt and Pepper to taste


  • Chef’s Knife
  • Large Oven-Safe Pan with straight sides
  • Tongs
  • Wooden Spoon
  1. Thoroughly dry and season the meat.
  2. In the pan, add the oil over high heat.
  3. When the oil is ready, sear the meat on all sides until browned. This will add flavor to the finished product.
  4. When the meat is browned on all sides, remove and set it aside for now.
  5. With the remaining fat in the pan, add all the onions, carrots and celery (a.k.a. Mirepoix). Caramelize all veggies.
  6. When the veg becomes browned along the edges, deglaze the pan with the red wine, scraping the bottom with your wooden spoon.
  7. Add the tomato puree and any juices that dripped off the meat while it rested.
  8. Add the demi glace anfd the stock/broth and stir everything to combine. Bring to a boil.
  9. When it reaches a boil, add the meat back into the pan.
  10. Cover the whole thing with foil and slide it into a 350-degree oven for 1 to 2 hours.
  11. When it is halfway through cooking, use your tongs and flip the meat over, then add the thyme and bay leaf.
  12. Cook until fork-tender.

The best part? The braising liquid can be cooked and reduced into a luscious sauce to serve with the beef. Once the beef is done, you won’t even need a knife to cut through it. Less dishes to do later! Hope you enjoyed this one!


Author: NJ_Chef

A graduate of the Culinary Institute of America and aspiring food-writer. 28-year old chef, blogger, eSports fan, gamer, jack-of-all-trades and master of none.

One thought on “Recipe: Braised Beef

  1. mmmmmm. sound delicious. my stomach is rumbling now! thanks!