Fall-apart tender and deeply savory, this slow-braised beef melts in your mouth after hours of gentle cooking with sweet onion and butter. It’s the kind of comforting one-pot dinner that practically makes itself — much like our meatballs in creamy mushroom sauce. Serve it over mashed potatoes or rice, and don’t miss the navy-style pasta with ground meat for another easy weeknight favorite.
Ingredients
- 1 kg (2.2 lb) beef, in large chunks
- 400 g (14 oz) onion, finely diced
- 150 g (10 tbsp) butter, in pieces
- 50 ml (3 tbsp) water
- 3 garlic cloves, minced
- 1/2 tsp salt
- 1 tsp sugar
- 1 tsp vinegar (9%)
- 7 black peppercorns
- 2 allspice berries
Instructions
- Rinse the beef and pat dry.
- Cut into large chunks. Arrange in a single layer in a heavy pot and add the water.
- Scatter the diced onion over the meat, then the pieces of butter on top.
- Braise covered for 60 minutes.
- Add the vinegar, salt, sugar, garlic, and peppers; braise another 60-90 minutes until meltingly tender.
Tips
- Don’t rush the braise — the magic happens in the second hour, when the collagen breaks down and the beef turns spoon-tender.
- For foolproof braising technique, the guides at Serious Eats explain how low, slow heat transforms tough cuts.
- Leftovers keep beautifully for up to 3 days in the fridge and taste even better the next day.
Nutrition — per 100 g: 112 kcal, protein 8 g, fat 6.5 g, carbs 5.6 g.