Taken from https://simplyhomecooked.com/braised-beef/
Ingredients:
Beef chuck pot roast (boneless)
Olive oil
cumin
paprika
salt
black pepper
onion
garlic cloves
red wine
water
How to:
1. First fill the bottom of the skillet with olive oil and heat it up. Then when it's hot, add the beef chunks. I used angus beef rounds in my recipe.
2. Once beef is browned out, remove from skillet on a separate plate and saute diced onions in the same skillet.
3. In a dutch oven pot, add beef chunks, onion, cumin, paprika, salt, pepper, and pressed garlic.
4. Pour red wine and water into the pot and cover with a lid. Bring it to a boil and put it in the oven for 90 minutes at 360 degrees F.
Weekly technique:
Braising was the technique used this week. Braising is the combination process of searing food, then baking it in the oven. It uses both wet and dry heats. I used the weekly technique with the angus beef rounds by putting it in a covered pot in the stove after searing it in oil.
Reflection:
This technique takes some planning ahead of time since it requires at least 90 minutes before the food is ready to eat. I added thyme for some extra flavor. The red wine was an older cabernet that was best for cooking at this point. The recipe didn't specify how to cut the onion and garlic but I opted to chop the onion and dice the garlic after pressing it. And I used beef rounds since they were a good deal. Other than that, I kept everything in the recipe pretty much as it mentioned. I added a sweet potato/regular mash and baked brussel sprouts.
Ingredients:
Olive oil
cumin
paprika
salt
black pepper
onion
garlic cloves
red wine
water
How to:
1. First fill the bottom of the skillet with olive oil and heat it up. Then when it's hot, add the beef chunks. I used angus beef rounds in my recipe.
2. Once beef is browned out, remove from skillet on a separate plate and saute diced onions in the same skillet.
3. In a dutch oven pot, add beef chunks, onion, cumin, paprika, salt, pepper, and pressed garlic.
4. Pour red wine and water into the pot and cover with a lid. Bring it to a boil and put it in the oven for 90 minutes at 360 degrees F.
Weekly technique:
Braising was the technique used this week. Braising is the combination process of searing food, then baking it in the oven. It uses both wet and dry heats. I used the weekly technique with the angus beef rounds by putting it in a covered pot in the stove after searing it in oil.
Reflection:
This technique takes some planning ahead of time since it requires at least 90 minutes before the food is ready to eat. I added thyme for some extra flavor. The red wine was an older cabernet that was best for cooking at this point. The recipe didn't specify how to cut the onion and garlic but I opted to chop the onion and dice the garlic after pressing it. And I used beef rounds since they were a good deal. Other than that, I kept everything in the recipe pretty much as it mentioned. I added a sweet potato/regular mash and baked brussel sprouts.
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