Oven Braised Beef with Tomatoes and Garlic

Oven Braised Beef with Tomatoes and Garlic

Health Rating
Prep Cook Ready in Servings
10 min 4 h 4 h 10 min 6
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Ingredients


1 2/3 kg Beef, chuck, blade, lean (boneless chuck roast tied with string)
1 bulb Garlic (separated into cloves, left unpeeled)
1 tsp Salt and pepper (for seasoning)
2 can (15oz) Whole tomato, canned

Instructions


Heat oven to 300°F (150°C). Coarsely chop tomatoes with their juice in a food processor or go at them in their can with kitchen shears to break them up.

Put roast in an ovenproof 4- to 5-quart heavy pot or a casserole dish with a lid — a tight fit is just fine, as it will shrink very soon.

Pour tomatoes over roast and scatter garlic around it. Season generously with salt and pepper. Braise in middle of oven, covered, until very tender, 3 to 4 hours. Cut roast into 1/4-inch-thick slices and serve with sauce, garlic, squeezed from its peels.

Do ahead:
Like almost all braises, this is even better on the second day, which means it’s a dream of a dinner party dish. Let it cool to room temperature, then chill it in the fridge until needed. De-fat the sauce before warming and rewarm at 300 for 30 to 45 minutes.

Nutrition Facts

Per Portion

Calories 415
Calories from fat 162
Calories from saturated fat 64
Total Fat 18.0 g
Saturated Fat 7.2 g
Trans Fat 0.5 g
Polyunsaturated Fat 0.9 g
Monounsaturated Fat 8.7 g
Cholesterol 152 mg
Sodium 591 mg
Potassium 1095 mg
Total Carbohydrate 7.3 g
Dietary Fiber 1.3 g
Sugars 3.4 g
Protein 56 g

Dietary servings

Per Portion


Meat 2.9
Vegetables 1.1

Energy sources


Pygal 7% 399.299861767 109.398727604 39% 467.297644451 203.89852647 54% 292.88285159 205.519741109 7% 39% 54% Carbohydrates Fat Protein
Recipe from: Smitten Kitchen
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