The cold days are here and I am craving good comfort food. I don’t know about you but to me, on a cold winter day nothing beats coming home to a nice smell of braised beef. I just want to put on my slippers on, light a fire and sit back with a nice glass of Cabernet!
This is especially true when we go skiing. Albeit I love doing this fantastic activity as a family, I don’t enjoy having to prepare a big meal after a big day on the slopes. The perfect answer to this is this easiest ever braised beef recipe that I have been doing for many years. You simply put it in a deep saucepan or a casserole dish, sprinkle it with a packet of instant onion soup (I use Knorr) and pop it tightly covered in the oven before heading for the slopes and voilà! You will come back home to a wonderful drool-worthy smell and a dinner that’s waiting for you!
This recipe comes from a well-known Journalist and writer in Quebec named Janette Bertrand. Over the years I have tried many versions of braised beef but I always come back to this one since it is so simple a toddler could do it and it literally takes 2 minutes to assemble! The ONLY challenge with this recipe, if I can call it that, is that you really need to make sure that the deep saucepan or casserole in which you put your meat either has a VERY tight lid. If yours doesn’t (or if you don’t have a lid at all), then I suggest to wrap your casserole dish or your deep saucepan tightly with aluminium foil. It’s really important to make sure that NO STEAM will escape during baking or you will find yourself with a sad, dry piece of meat at the end…
The recipe calls for 7 hours of cooking at low temperature (225), but if you need more time, I have tried leaving it for up to 12 hours and it was still just as perfect. Only remember to set your oven at 175 instead.
I suggest to serve it with my Cheesy healthy cauliflower casserole (which can also be prepared the evening before and popped in the oven when you get back). Enjoy with a crusty French baguette (believe me you’ll want this for dipping the rich cooking juices ) and a nice glass of red wine. Cheers!
- - 2 cuts of 2 lbs each of boneless blade roast beef
- - 1 packet of instant onion soup mix (I use Knorr)
- Place both cuts of beef in a saucepan and spread all the onion soup ouch on top of both cuts. Don’t add any liquid.
- Now, for the most important part of the recipe, you will need to make sure that the lid on top of your saucepan is VERY tight and that NO STEAM will escape while it bakes. If your lid isn’t tight enough, you’ll find yourself with a sad piece of dry meat at the end. Therefore, if needed, put a sheet of aluminium foil on top of your saucepan and squeeze your lid on top.
- Bake in the oven on the middle rack at 225 for 7 hours However, the secret is to make sure that the lid on your saucepan is foolproof and that all the steam required for your meat to stay very tender is contained inside the saucepan during the whole baking process.
- If you want to put the beef in the oven early in the morning, say going on the hill for a nice ski day 🙂 , you can leave it in the oven for up to 12 hours. I have tried it and the results were still great. Just set your oven at 175 instead.