SuperValu Recipe Ideas | Quick and Easy Recipes

Italian Family Style Braised Beef

The ingredients and flavours in this dish make for a great change of scenery from the usual Sunday roast beef. It's a hearty one-pot wonder, which is easy to prepare yet sure to impress. For even more of an Italian twist, add a large handful of wild mushrooms for the last 15 minutes of the cooking time if liked.

Sharon Hearne Smith

Recipe - Glenamaddy - Heneghan's

Italian Family Style Braised Beef

Prep Time15 Minutes

Servings4

Cook Time225 Minutes

Ingredients

300 ml Beef Stock

125 g Black Olives pitted and halved (optional)

1 pinch Black Pepper

2 sticks Celery finely chopped

400 g Chopped Tomatoes

2 cloves Garlic finely chopped

1.5 kg Housekeeper's Cut of Beef silverside or brisket of beef, at room temperature

2 tbsp Olive Oil

2 - Onions finely chopped

2 - Red Pepper cut into large chunks

300 ml Red Wine

1 pinch Salt

750 g SuperValu Baby Potatoes

1 large SuperValu Carrot finely chopped

2 sprigs SuperValu Fresh Rosemary or thyme

Directions

Preheat the oven to 150oC/gas mark 2.
Place a casserole pot that has a tight-fitting lid over a high heat. Add 1 tablespoon of the oil and sear the beef all over for a few minutes, until golden. Remove the beef and reduce the heat a little. Add the remaining tablespoon of oil and gently sauté the onions, celery and carrot for 4 to 5 minutes, until softened. Add the garlic for the final minute.
Turn the heat right up and add the wine, allowing it to bubble down while scraping any reside from the bottom of the pan, then add the peppers, tomatoes, beef stock, rosemary or thyme sprigs and salt and pepper. Return the beef to the pot, nestling it into the sauce. Bring slowly to the boil, then pop the lid on.
Transfer to the oven to braise for 31/2 hours. Add the potatoes and olives, if using, halfway through the cooking time.
Remove the beef from the sauce and carve into slices. Spoon the potatoes and sauce onto each plate and arrange the beef on top. Serve at once.
Tip: If there are any leftovers, flake up the beef and toss it through pasta and sauce for dinner the next day.
Omit the potatoes, adding 100g of pearl barley in their place, and serve with mashed potatoes, polenta mash or even pasta instead.

15 minutes

Prep Time

225 minutes

Cook Time

Servings

Shop Ingredients

Makes 4 servings

300 ml Beef Stock

Knorr Beef Stock Pot 4 Pack (28 g)

2 for €3

Add Knorr Beef Stock Pot 4 Pack (28 g) to Favourites.Add Knorr Beef Stock Pot 4 Pack (28 g) to Favourites.

€2.79€24.91/kg

125 g Black Olives pitted and halved (optional)

SuperValu Pitted Black Olives In Brine (340 g)

Add SuperValu Pitted Black Olives In Brine (340 g) to Favourites.Add SuperValu Pitted Black Olives In Brine (340 g) to Favourites.

€0.89€2.62/kg

1 pinch Black Pepper

Schwartz Black Pepper Ground Jar (33 g)

Add Schwartz Black Pepper Ground Jar (33 g) to Favourites.Add Schwartz Black Pepper Ground Jar (33 g) to Favourites.

€3.20€96.97/kg

2 sticks Celery finely chopped

SuperValu Celery (1 Piece)

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€0.99

400 g Chopped Tomatoes

SuperValu Chopped Tomatoes (400 g)

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€0.55€1.38/kg

2 cloves Garlic finely chopped

SuperValu Loose Garlic (1 Piece)

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€0.49

1.5 kg Housekeeper's Cut of Beef silverside or brisket of beef, at room temperature

Not Available

2 tbsp Olive Oil

SuperValu Extra Virgin Olive Oil (250 ml)

Add SuperValu Extra Virgin Olive Oil (250 ml) to Favourites.Add SuperValu Extra Virgin Olive Oil (250 ml) to Favourites.

€2.99€11.96/l

2 - Onions finely chopped

Supervalu Onions Net (750 g)

Add Supervalu Onions Net (750 g) to Favourites.Add Supervalu Onions Net (750 g) to Favourites.

€0.99€1.32/kg

2 - Red Pepper cut into large chunks

Not Available

300 ml Red Wine

Not Available

1 pinch Salt

SuperValu Table Salt (750 g)

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€0.50€0.67/kg

750 g SuperValu Baby Potatoes

Not Available

1 large SuperValu Carrot finely chopped

SuperValu Irish Carrots Loose (1 kg)

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€1.25/kg€1.25/kg

2 sprigs SuperValu Fresh Rosemary or thyme

Not Available

Directions

Preheat the oven to 150oC/gas mark 2.
Place a casserole pot that has a tight-fitting lid over a high heat. Add 1 tablespoon of the oil and sear the beef all over for a few minutes, until golden. Remove the beef and reduce the heat a little. Add the remaining tablespoon of oil and gently sauté the onions, celery and carrot for 4 to 5 minutes, until softened. Add the garlic for the final minute.
Turn the heat right up and add the wine, allowing it to bubble down while scraping any reside from the bottom of the pan, then add the peppers, tomatoes, beef stock, rosemary or thyme sprigs and salt and pepper. Return the beef to the pot, nestling it into the sauce. Bring slowly to the boil, then pop the lid on.
Transfer to the oven to braise for 31/2 hours. Add the potatoes and olives, if using, halfway through the cooking time.
Remove the beef from the sauce and carve into slices. Spoon the potatoes and sauce onto each plate and arrange the beef on top. Serve at once.
Tip: If there are any leftovers, flake up the beef and toss it through pasta and sauce for dinner the next day.
Omit the potatoes, adding 100g of pearl barley in their place, and serve with mashed potatoes, polenta mash or even pasta instead.