How to Make Braised Beef Sauce
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This Oven Braised Beef is a versatile and hearty meal that the whole family will love. Beef is cooked until it's fall-off-your-fork tender, and is flavoured simply with tomatoes and garlic. The result? Mouthwatering shredded beef that can be used in so many ways. Serve it with roast vegetables, on top of mashed potatoes, in a rice bowl or tacos.
There's just something special about beef that's been cooked low and slow. This oven braised beef is of no exception.
You'll want to save this recipe for a slow weekend, when you can afford to spend a few quiet hours at home while this beef bubbles away in the oven. But boy is it worth the wait.
The beef is fall-off-your-fork tender. Don't let the short ingredients list fool you - it might have simple flavours but it still packs a flavour punch.
I know it'll be tempting to add to it (spices, a glug of wine, veggies), which of course I won't fault you for. But I'd love you to give it a go at least once as is. I know you'll be surprised at how delicious something this simple can be!
Why you'll love this recipe..
- Amazingly tender beef
- Can be used in so many ways
- Made with mostly pantry staples
Love slow cooked beef as much as we do? Try this Shredded Mexican Beef next.
What you'll need
Here's what you'll need to make this beef (full measurements listed in the recipe card below)...
- Olive Oil
- Chuck Steak / Roast or Beef Brisket
- Brown / Yellow Onion
- Canned Diced Tomatoes
- Garlic Cloves
- Worcestershire Sauce
- Beef Stock
- Salt and Pepper
How to make oven braised beef - step by step
Preheat oven to 160C / 325F. Heat oil in dutch oven on high heat. Add beef in batches and cook so it is browned on all sides. Move to a bowl and set aside.
Lower heat to medium, and if the pan is dry add a little more oil, then cook onion for 2-3 minutes until softened and golden.
Add beef back into the dutch oven, along with the tomatoes, stock, garlic, Worcestershire sauce, salt and pepper.
Place the lid on the dutch oven and place in the oven for 2 - 2 ½ hours (stirring twice in this time) until meat is tender and falls apart easily.
Use two forks to shred the beef (just do this in the dutch oven, no need to move it to a cutting board) and squash any garlic cloves that haven't disintegrated during the cooking process. Give it all a good stir together and serve.
How to use this beef
There are so many ways you can use this oven braised beef..
- Spoon it on top of a bed of mashed potatoes.
- Put it in a rice bowl alongside vegetables or salad. Use this turmeric rice for extra flavour.
- Make braised beef tacos! Put it in some flour tortillas along with some sour cream, guacamole, lettuce, cheese and salsa. Delicious!
- Use it as a filling for empanadas or pasties.
Tips for cooking this recipe
- Don't skip browning your meat! It makes all the difference in terms of flavour and is worth the extra effort.
- Cooking time for the beef will vary depending on the cut you use etc. I'd start checking on it around the 2 hour mark to see if it's easily shredding, and then go from there.
- The recipe is forgiving, so if you need to keep in the oven a little longer, you'll be fine!
MORE BEEF RECIPES
- Shredded Mexican Beef
- Beef and Vegetable Stew
- Curried Sausages
- Beef Chow Mein
- Beef Pasties
- Savoury Mince
If you've tried this Oven Braised Beef I'd love to hear how you enjoyed it! Pop a comment and a star rating below!
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Ingredients
- 2 tablespoon Olive Oil
- 800g / 1.7 lbs Chuck Steak / Roast or Beef Brisket, cut into cubes. You'll want the beef marbled with fat, but remove any large fat chunks.
- 1 Brown / Yellow Onion, diced
- 2 x 400g / 14.5 oz Canned Diced Tomatoes
- 5-8 Garlic Cloves, peeled
- 2 tablespoon Worcestershire Sauce
- 1 cup Beef Stock
- Salt and Pepper, to taste
Instructions
- Preheat oven to 160C / 325F. Heat oil in dutch oven on high heat. Add beef in batches and cook so it is browned on all sides. Move to a bowl and set aside.
- Lower heat to medium, and if the pan is dry add a little more oil, then cook onion for 2-3 minutes until softened and golden.
- Add beef back into the dutch oven, along with the tomatoes, stock, garlic, Worcestershire sauce, salt and pepper.
- Place the lid on the dutch oven and place in the oven for 2 - 2 ½ hours (stirring twice in this time) until meat is tender and falls apart easily.
- Use two forks to shred the beef (just do this in the dutch oven, no need to move it to a cutting board) and squash any garlic cloves that haven't disintegrated during the cooking process. Give it all a good stir and serve.
Notes
- Don't skip browning your meat! It makes all the difference in terms of flavour and is worth the extra effort.
- Cooking time for the beef will vary depending on the cut you use etc. I'd start checking on it around the 2 hour mark to see if it's easily shredding, and then go from there.
- The recipe is forgiving, so if you need to keep in the oven a little longer, you'll be fine!
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 563 Total Fat: 36g Saturated Fat: 13g Trans Fat: 1g Unsaturated Fat: 20g Cholesterol: 168mg Sodium: 449mg Carbohydrates: 9g Fiber: 3g Sugar: 5g Protein: 51g
Source: https://www.cookitrealgood.com/braised-beef/
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