Oven Braised Beef w/ Tomatoes & Garlic (3 ingredients only)
I have had this recipe in my recipe folder since 1990. It is from an old issue of Gourmet Magazine, written by my favorite food writer Laurie Colwin, and I swear, though it may sound stupidly simple, it turns out amazing!
It has only 3 ingredients.
That's it folks.
Usually, I would never post something so simple, however, I see that Smitten Kitchen posted it, and she has a best selling cookbook!
So I will post it too. It may save someone from a lot of trouble.
What I haven't told any of you loyal readers, is that I fractured and sprained my ankle in early December.
I will spare you the gory details about how I did it, but I will tell you it was not from stand up paddle, or skiing.
It was a stupid accident, as most accidents are.
I have been miserable in a boot cast and cane for the entire month of December and January. I haven't gone out of my house much; haven't put any makeup on or colored my hair.....and if you can believe it, I lost a solid 6 lbs. (I guess from not eating dinners out).
Cooking has not been easy, "but things could be worse" (as I have been reminded 1 million times).
I have a personal assistant named Henry, who has been doing everything for me. Driving me to doctor's appointments, food prepping, setting up blog photos, food shopping and cleaning up the kitchen. We have had a lot of sushi and pizza takeout, which have been very disappointing, to say the least.
I bought a roller stool that I can sit on in the kitchen, so I can roll from oven to fridge and peel and chop at counter level and spin around (my hairdresser's genius idea!!!!).
This, ladies and gentlemen, is how I have been preparing all the delicious food you have been seeing.
I won't give up!
So, the story goes, I was going to tackle my Belgian Beef Carbonnade, but couldn't stand that long, browning the meat and chopping the veggies........and I remembered this simple recipe.
You can add some wine, soup mix, herbs, veggies, whatever....it is most forgiving. There is no browning or fussing and makes a delicious meat sauce for pasta. Throw in what you have and put a lid on it. It is even better the next day.
I hope you never break any bones, or need a reason to make this recipe, except that it is delicious!
Oven Braised Beef w/ Tomatoes & Garlic (adapted from Epicurious):
3 lb. whole chuck roast (you can also use cut up stew cubes)
1 28 oz. can of chopped tomatoes (or a 14 oz. can tomatoes and 1 cup 1/2 red or white wine)
1 head of garlic, cloves separated (I peel mine too, so I don't have to do it later)
fresh rosemary sprigs (optional)
Place the meat in a Dutch oven w/ lid. My Le Creuset Dutch Oven is perfect for this recipe.
Season the meat liberally with kosher salt and pepper.
Pour tomatoes over the meat and scatter with the garlic cloves (I peel my cloves, so they disintegrate into the sauce).
Add in anything else you would like.
I added in fresh sprigs of rosemary and some leftover white wine.
Cover the pot and place in a preheated 300F oven.
Cook for 2 1/2 - 3 hours, until the meat is tender and falling apart.
I splash a tablespoon of cider or red wine vinegar at the end of all my beef stews (I just like the way it tastes).
Serve over pasta. The original recipe serves over orzo, which is just perfect!