6 Comments to 'Summer Braised Beef'
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Summer Braised Beef
Posted By Kerri
I found this recipe in a magazine a little while ago, it was described as being a good alternative to the traditional Sunday Roast. The weather wasn’t all that summery today but we thought we’d give it a go anyway. The result: disappointing. The flavours (pale ale, red onion, garlic, celery, bay, peppercorns) were good and the six hours of marinading meant the meat was well penetrated but the end result was slightly tough meat.
Jul 15th, 2007
If we try this again, we’ll use a smaller dish so that more liquid is covering the meat and it braises properly; should result in a moister result. Also, we should have used a meat thermometer rather than just estimating the time. The liquid made a good sauce when reduced a bit.
I don’t know why we didn’t think of that before. I think we’ll have to go shopping for a smaller Le Creuset 🙂
Hehe yes – the big ones are nice and impressive and all very good for catering for a dinner party, but you do of course need a range of them for all situations 🙂
I often find that magazine/book recipes underestimate the times needed for slow cooked meat. I think they usually say 2.5 hours at 170 C or something? I’ve switched to 4-5 hours at 130C. It’s made a big difference and it isn’t as if you have to be around to watch it cook.
Do you think that would make it moister Ros? I can’t remember what the instructions were for this one, I haven’t filed the recipe under “things to try again soon” so it could be anywhere!
I think it would make the meat more tender. Not sure about moister as such, but if you’re serving it with a gravy the beef becoming more tender would probably be enough.