Braised Beef with Vegetables

Cooking method

1. Step 1:

   

   How do you braise beef with vegetables? Get your ingredients together. Rinse the beef shank, pat it dry, and chop it into large pieces. You can use a whole shank; I used pre-cut portions — about 3 1/3 lb (1.5 kg) boneless and 1 lb (500 g) bone-in osso buco. Shanks are the best choice here because they turn meltingly tender as they braise, but use any cut you like.

2. Step 2:

   

   Wash the vegetables well. Peel the carrots, onion, and garlic. Cut the celery, onion, and carrot into small pieces, and halve the garlic.

3. Step 3:

   

   Put the prepped vegetables in a blender and purée until smooth.

4. Step 4:

   

   Cut the smoked meat into small pieces. I used about 3 1/2 oz (100 g) dry-cured bacon and 3 1/2 oz (100 g) smoked pork neck. You can skip the smoked meat, but it makes the dish more flavorful and aromatic.

5. Step 5:

   

   Heat the olive oil in a skillet and sear the beef over high heat until golden. Note that you're not cooking it through here — just browning the outside to seal in the juices. This classic technique keeps the finished meat juicy.

6. Step 6:

   

   Put the vegetable purée in a deep pot and add the tomato paste, smoked meat, salt, and pepper.

7. Step 7:

   

   Pour in about 3/4 cup (200 ml) hot water and bring the vegetable purée to a boil.

8. Step 8:

   

   Add the meat and pour in enough of the remaining hot water to almost cover it, as shown. You may need a little more or less — go by your own ingredients.

9. Step 9:

   

   Bring the sauce to a boil, lower the heat, and braise, covered, for about 2 1/2 hours, turning the meat now and then. Serve the braised beef and vegetables on its own or with your favorite side. Enjoy!