Meat
Oven-Braised Beef in its Juices
Slow-cooked beef cut braised in its own juices with wine and vegetables.
Gluten-free
Ingredients
- 1.2 kg beef flank cut (plateada)
- 2 onions, sliced
- 2 carrots, sliced
- 3 garlic cloves
- 1 cup red wine
- 2 tablespoons soy sauce
- 1 tablespoon paprika
- 1 teaspoon cumin
- 2 bay leaves
- 3 tablespoons oil
- 500 ml beef broth
- Salt and pepper
Step-by-step
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- Sear the beef in a very hot pan on both sides until browned and set aside.
- Put the garlic and onion in the mixing bowl, chop 4 sec/speed 5 and sauté with the oil 7 min/120°C/spoon speed.
- Add the paprika, cumin, soy sauce and wine and set 5 min/100°C/speed 1 with no measuring cup, to evaporate the alcohol.
- Add the broth, bay leaves, salt and pepper and mix 10 sec/speed 3.
- Place the beef and carrots in a baking dish, cover with the sauce from the mixing bowl and cover with foil.
- Bake 75 min at 160°C, uncovering the last 15 min to brown.
- Let rest 10 min, slice against the grain and serve with its juices.
Tips
- Serve with mashed potatoes to soak up the juices.
- Searing the meat first gives the stew deep color and flavor.
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