Braised beef in rich tomato sauce

Braised beef in rich tomato sauce

Braised beef with tomato sauce and seasonings

Posted on February 2, 2014 in Meat

For the beef

Ingredients

  • 1,5 kg beef, cut in cubes
  • 2 fresh tomatoes, mashed
  • 4 spoons tomato paste
  • 1/2 cinnamon stick
  • 4 cloves
  • 2 garlic cloves, cut in small pieces
  • 1 tspn pinch of pimento
  • 1 spoon sweet paprika
  • 1 spoon sugar
  • Salt
  • Black pepper
  • 8 spoons olive oil
  • 1 onion, diced
  • 1/2 glass of red wine
  • 1/2 glass of water
  • 1/4 glass of chicken stock (optional: You can use equivalent portion of water instead)

We served the meat with potato and carrot puree (mash). Because the beef will become spicy try to avoid adding any salt in the potato mash. Pouring beef sauce on top of the plain potato mash is enough to add extra taste to it.

For Potato puree

Ingredients

  • 4 large potatoes
  • 2 carrots
  • half glass fresh or evaporated milk
  • 2 spoons of fresh butter
  • Pinch of pepper

Beef Preparation

Directions

  1. Bring the beef pieces to a boil and remove froth. Remove from heat and wash.
  2. Season the meat pieces with salt and pepper.
  3. Brown the meat on all size in heated olive oil.
  4. Add the diced onion and let it roast.
  5. Finish roasting with wine.
  6. Add the tomato mash, the tomato paste, the garlic pieces and the seasonings and let the meat simmer for at least 2,5 hour. You can boil it for 30 minutes in the pressure cooker to speed up the4 process but still you will need to simmer it for at least 1,5 for most of the juice to evaporate the the sauce to thicken.
  7. The meat should be tender and the sauce thick.
  8. During the cooking process check regularly and if needed add more water if there is not enough liquid.

Potato and Carrot Mash Preparation

Directions

  1. Boil the cubed potatoes and carrots in water.
  2. When the vegetables are tender remove from the sauce pan and drain.
  3. Melt butter on the saucepan.
  4. Add on a a blender the vegetables and blend. Gradually add the milk. Blend until the texture is soft and creamy.
  5. Add the melted butter and mix again.
  6. Empty the puree on a platter.

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