Italian-Style Braised Beef
Italian-Style Braised Beef
Ingredients
- 3 lbs (1.4 kg) bone-in beef blade roast, fat removed
- 1/4 cup (60 ml) olive oil
- 1 teaspoon (5 ml) cornstarch
- 2 cups (500 ml) chicken broth
- 3 shallots, chopped
- 3 cloves garlic, peeled and halved
- 3 tomatoes, diced
- 2 tablespoons (30 ml) tomato paste
- 16 baby potatoes
- 12 Nantes carrots, peeled (see note)
- 1 sprig fresh thyme
- 1 sprig fresh rosemary
- Salt and pepper
Instructions
- With the rack in the middle position, preheat the oven to 170 °C (325 °F).
- In an ovenproof pan or Dutch oven, brown the meat on each side in half the oil. Season with salt and pepper. Set aside on a plate.
- In a bowl, dissolve the cornstarch in the chicken broth. Set aside.
- In the same pan, brown the shallots and garlic in the remaining oil.
- Add the tomatoes and tomato paste and cook for about 3 minutes. Add the broth mixture and bring to a boil. Return the meat to the pan and add the remaining ingredients.
- Cover and place in the oven to braise for about 4 hours or until the meat is very tender.
Italian-Style Braised Beef