Ladybirds Good Ol Braised Beef .. difference between stewing and braising You want to prepare a seasonal roast, but you're not sure which cut of meat to buy. Today's supermarket meat case is filled with new cuts, lean options and traditional favorites. I remember the first time I tasted perfectly braised beef short ribs with a full reduction glaze.

This is a Filipino-Chinese version of braised beef similar to Chowking's Amazing and flavorful beef that slow cooks to tender melt in your mouth perfection! This will be one of the best meals that you will make! When stewing, look for meat marbled with good streaks of fat and sinew throughout - these will break down during slow cooking and give you the most tender meat. You can have Ladybirds Good Ol Braised Beef . using 10 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Ladybirds Good Ol Braised Beef .

It's 500 grams of chuck steak - cut into 2 pieces.
It's 2 tbsp of olive oil.
You need 1 small of - to medium brown onion - finely diced.
Prepare 1 of sprig of rosemary.
You need 2 clove of garlic - crushed.
You need 1 tbsp of balsamic vinegar.
You need 1 cup of beef stock.
Prepare 2 cup of water.
Prepare 2 small of carrots - finely diced.
Prepare 1 tsp of finely chopped parsley.

If you can get it, ox cheek is fantastic value and rich in flavour - perfect for this dish. Beef noodles soup is just the kind of dish that will never fail to comfort you on a rainy day. Eat at these beef noodles soup stalls. This recipe works a treat with lamb or pork belly instead of beef.

Ladybirds Good Ol Braised Beef . step by step

Place oven rack in centre of the oven then preheat the oven to 150°C ..
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 ..
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 ..
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 ..
Discard the rosemary and season well with salt and pepper and serve hot with reduced Braising liquid and garnish with parsley . Enjoy . :-) ..
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 ..

This is one of those dishes that tastes even better the next day so make it a day ahead or enjoy those leftovers! Learn how to braise beef roasts. Videos, instructions, tools, tips and recipes for braising the best Angus beef. Braising is a low and slow cooking method that begins with dry heat and ends with moist heat. Sear beef at high temperatures in a heavy-bottomed Dutch oven to attain a caramelized.