Slow Cooked Braised Beef
This slow-cooked braised beef takes humble cuts of meat and turns them into something truly special. The long, slow simmer infuses the beef with rich, deep flavours, making it incredibly tender and flavourful. It’s the perfect dish for cozy gatherings, offering a melt-in-your-mouth experience that pairs beautifully with your favourite sides. A meal that’s sure to bring everyone together.
Equipment
- Pressure Cooker
Ingredients
- 4 tbsp extra-virgin olive oil
- 4 pieces beef or pork shanks (2 to 2-1/2 inches thick)
- 2 medium yellow onions (thickly sliced)
- 2 medium carrots (cut into thick rounds)
- 8 large cloves garlic (peeled and sliced)
- 2 bay leaves
- 1 cup red wine
- 6 cups beef stock
- 1 28-ounce can diced tomatoes
- zest from 1 large orange (thin grate)
- 2 tsp red or white wine vinegar
- Kosher salt
- Black pepper
Instructions
- Season the shanks generously with salt and pepper on all sides.
- Select the “Sauté” function on the pressure cooker. Heat olive oil and brown the shanks on all sides, about 3-4 minutes per side. Remove the shanks and set aside.
- In the same pot, sauté onions, carrots, and garlic until softened, about 5 minutes.
- Add bay leaves, white wine, beef stock, crushed tomatoes, orange zest, and red wine vinegar.
- Return the shanks to the pot. Close and lock the lid, set the pressure cooker to high pressure, and cook for 60-70 minutes.
- Release the pressure naturally completely.
- Remove the shanks and set aside. Skim any excess fat from the cooking liquid and adjust seasoning if needed and use as sauce.
- Serve the braised shanks with the sauce alongside mashed potatoes, roasted vegetables, or crusty bread to soak up the delicious sauce.
Notes
- Protein Options: This braised dish can easily be made with pork or veal instead of beef for a different flavor profile.
- The braising liquid can be reduced further after cooking to intensify the flavours and thicken the sauce if desired.
- Oven: Braise for 2 to 2-1/2 hours.
- Slow Cooker: Braise for 6-8 hours on low or 3-4 hours on high.
- Refrigeration: Allow the braised beef, pork, or veal and sauce to cool to room temperature before refrigerating. Store in an airtight container for up to 3-4 days.
- Freezing: Transfer cooled leftovers to a freezer-safe container, removing as much air as possible to prevent freezer burn. Braised shanks can be frozen for 2-3 months.
- Thawing: Thaw frozen leftovers overnight in the refrigerator.
- Reheating: Reheat braised shanks and sauce on the stovetop over low to medium heat until heated through. Alternatively, use a microwave-safe dish for reheating in the microwave.
Tried this recipe?
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Mention @thewifewiththeknife or tag #wifewiththeknife
