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Rôti de Bœuf Braisé

Un rôti de bœuf braisé, un retour aux saveurs authentiques, à la cuisine simple et réconfortante, mais surtout, terriblement facile à réaliser ! Prépare-toi à une explosion de tendreté et de saveurs.
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Cook Time 3 minutes
Total Time 3 minutes
Cuisine: French
Ingredients Equipment Method Notes

Ingredients
  

  • 1.2-1.5 kg beef roast preferably a braising cut (chuck, brisket)
  • 1 large yellow onion finely chopped
  • 3 garlic cloves minced
  • 3 fresh thyme sprigs
  • 3-4 carrots peeled and cut into 2cm thick pieces
  • 600 g firm potatoes (Charlotte, Ratte), peeled and cut into 3cm pieces
  • 2 tbsp extra virgin olive oil
  • 500 ml beef broth (homemade or high quality)
  • 1 tbsp tomato paste optional
  • fine salt and freshly ground black pepper

Equipment

  • Dutch oven or oven-safe skillet

Method
 

  1. Preheat oven to 160°C (320°F). Pat the beef roast dry with paper towels.
  2. Heat olive oil in a Dutch oven or oven-safe skillet over medium-high heat. Sear the beef roast on all sides until golden brown. Remove and set aside.
  3. Add onion and garlic to the pot. Cook over low heat for 2-3 minutes until translucent. Add thyme and cook for 30 seconds more.
  4. Return the roast to the pot. Add carrots and potatoes. Pour in beef broth and tomato paste (if using). Season generously with salt and pepper.
  5. Cover the pot tightly. Bake for 3 hours at 160°C (320°F). After 1.5 hours, baste the meat and vegetables with the cooking juices.
  6. After 3 hours, check the tenderness of the beef with a fork. If necessary, continue cooking. Vegetables should be tender.
  7. If the sauce is too liquid, reduce it over low heat without a lid. Serve hot, drizzled with cooking juices.

Notes

You can add other vegetables such as turnips, leeks, or mushrooms. For a more intense sauce, use red wine. If you don't have fresh thyme, use dried thyme (about half the quantity). Let the roast rest for 10 minutes before slicing for a more tender result. An ideal internal temperature is 63°C (145°F). Store leftovers in the refrigerator for 3-4 days or freeze for up to 3 months.