American Braised Beef Recipe: Tender & Flavorful
The word braised just means to cook meat over coals or better still, in a pot set over coals because ages and ages ago, ovens and cookers didn't exist and man used coals as a means of heat source to cook with.
Origins
The method of braising meat is rich in tradition and rooted deeply in the American culinary heritage. The method of cooking in which meat is simmered for a long time in liquid over low, consistent heat has been passed down through generations and evolved from the days when open fire and cast-iron cauldrons were the regular kitchen tools.
Braising was initially a practical technique of tenderizing the more robust cuts of meat, weakening them to become luscious, fall-apart foods. In the early American households, where wood-burning stoves and hearths replaced modern ovens, braising was a widely used technique for its ability to pull full, rich flavors out of meat while preserving the tenderness.
Over time, though, braising became a comfort food icon, the soul and essence of American home cooking, especially in rural Midwestern and Southern America. It remains so today, with innovative twists on this ancient recipe but the same theme—slow, careful cooking that proves the simple joy of a rich, full-flavored meal.
To claim that we know who initially prepared braised beef, I think it is impossible. We may, however, imagine the caravans of conquistadors halting every now and then to prepare food and once they were full, they could also succeed in preparing this dish. There are so many countries and cultures that have always prepared braised beef using other names and with slight variation.
Ingredients
- Arm or chuck roast (or spoon roast in Wisconsin!);
- Red potatoes;
- Carrots;
- Jarred peeled onions (or sliced white onions);
- Dried parsley flakes;
- Dried basil;
- Dried oregano;
- Tabasco;
Preparation
- Chop the meat into pieces, about 3 X 3 inches (size to fit in a stew pot).
- Dredge the meat in flour.
- Brown the meat with a small amount of oil in a frying pan.
- Peel the potatoes and carrots while browning the meat. Chop them up into large pieces.
- Pack the stew pot with the meat and vegetables.
- Add water to a little above the food.
- Add oregano, parsley, basil, salt, and pepper for seasoning.
- Bring to the boil, partially cover and reduce heat.
- Monitor occasionally to make sure it doesn't overflow.
- Simmer until done (the meat is cooked and vegetables are tender).
- Serve with crusty bread to dip the excess broth!
Considerations
The author of this recipe, who sent it to me, recommends eating this dish during the winter season. Thank you very much to our American friend for this dish that, as far as the taste is concerned, is very similar to the European food we have in the past and is also absolutely healthy. The picture may not be exact and show what the final product will look like. Appearance also highly depends on the number of ingredients and how you arrange the decoration of the dish.
