Recipe of Speedy Ladybirds Good Ol Braised Beef .

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The ingredients needed to make Ladybirds Good Ol Braised Beef .:

1. Get 500 grams chuck steak - cut into 2 pieces
2. Prepare 2 tbsp olive oil
3. Prepare 1 small - to medium brown onion - finely diced
4. Make ready 1 sprig of rosemary
5. Take 2 clove garlic - crushed
6. Prepare 1 tbsp balsamic vinegar
7. Take 1 cup beef stock
8. Prepare 2 cup water
9. Make ready 2 small carrots - finely diced
10. Prepare 1 tsp finely chopped parsley

I love your site - awesome recipes, familiar Boston references and good ol' Home cooking! Sear both sides of the beef under the broiler (or in a skillet) until lightly browned. Transfer to a baking or roasting dish and add the chopped onion, garlic, bay leaves, and salt and pepper. Deglaze the pan with wine or water, and then return the roast to the pan.

Instructions to make Ladybirds Good Ol Braised Beef .:

1. Place oven rack in centre of the oven then preheat the oven to 150°C .
2. Season the beef with salt and pepper . Then heat a heavy based pot over medium to high heat and add the 2 tablespoons of olive oil to the pot and next add the beef and cook turning as needed , for about 10 minutes or until the beef is browned a little on all sides , Then remove the beef from the pot and pour off all but 1tablespoon of the oil .
3. Add the onions , rosemary and the garlic to the pot and cook , stirring to scrape up the brown bits from the bottom and sides of the pot , for about 8-10 minutes or until onions are golden . Reduce the heat to medium and add the vinegar , then the stock , ensuring you scrape up any remaining brown bits from the pot .
4. Return the beef to the water to just cover the meat , cover the pot with lid and transfer the pot to the oven and Braise in the preheated oven for 2 hours until meat is just tender . Now increase oven temp to 190°C , uncover the pot and cook for a further 30 minutes or until beef is tender and the sauce has reduced to a quarter of it's original volume .
5. Discard the rosemary and season well with salt and pepper and serve hot with reduced Braising liquid and garnish with parsley . Enjoy . :-) .
6. NOTE : you can Braise the beef up to 2 days ahead , then cool , cover and refrigerate till needed . Then reheat , covered , over medium heat before serving .

Transfer to a baking or roasting dish and add the chopped onion, garlic, bay leaves, and salt and pepper. Deglaze the pan with wine or water, and then return the roast to the pan. The carrots and potatoes have a wonderful beefy flavor when you take them out of the pan. Add the vegetable broth, red wine, sherry vinegar, bay leaves, black pepper, thyme, nutmeg, carrots, and cherry tomatoes. Cover with the lid and place it in the oven.

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