braised beef

Last weekend was the first time that i have braised something. I got a bottom round roast and seared it off in a stock pot ( i don't have a dutch oven). Then took it out and added chopped onion, garlic, celery, and carrot. I used a wooden spoon to get all the good bits off the bottom of the pan, and added some chicken stock ( I didn't have beef stock). On a side note there is only one organic beef broth that is BEEF BROTH not beef FLAVORED broth. Once that was done I put the roast back in and added enough red wine to go up 3/4 of the way up the side of the roast. stured it up so all the Veg was mixed in and the roast wasn't sitting on all if them. I added saffron and salt and pepper. and in to the oven it went for about 2 hours.

So it turned out good it was a little tough it could have been that it wasn't that great of a cut of meat or that i cooked it too long. I think using the stock pot instead of a dutch oven cut down the cooking time, or that it was only a 3lb roast. But the flavors were good the only thing is that next time less saffron it was a little strong. I really liked cooking it and would make it agian and I'm going to be Braising lost of other stuff.

Well he had about 1/2 if the roast left so i turned it in to beef stroganoff, that was really good to. I made a rue out of chalots, garlic, and olive oil. Then added beef broth, beef, cream of mushroom soup, sour cream and mushrooms. season with salt and pepper and simmer till the mushrooms are warm. Serve over egg noodles, it was good.