Braised beef round roast

Braised beef round bone roast Admittedly, veal is tasty, tender and cooks pretty fast.
Beef, much unlike veal, is tough, requires longer cooking, but has intense rich taste and flavor.

So lets braise some delicious, aromatic and good looking dish. Braised beef round roast gets really tender: resilient at first bites it divides into separate fibers when you chew.
No less important, it requires so little care from the cook.


- Choose leg or arm cross cuts, preferably round roast or shank, but the cut must by with bone included - it is the secret, under long braising it gives the necessary fat and rich taste.
- It is important to first fry the beef cut - this closes the "pores" and keep all the juice inside the piece.
- Braise in a small amount of water - so we reach taste the effect of "stew".
  • 2 lb beef bone-in round roast or arm roast
  • 2.5 tsp salt
  • 10 garlic cloves
  • 2 bay leaves
  • 2 cups of water
  • 1/2 tsp ground black pepper
  • 3 tbsp refined vegetable oil or canola oil
Peel 5 garlic cloves and grate them using a small holes grater or crunch them through the garlic press.
Add 1.5 tsp salt and grind 1/2 tsp black pepper over the ingredients.
Stir the mixture.

Crush it with the back of a spoon, so that the garlic lets out the juice, combining the mixture and making it pulpy.
Divide the mixture into 2 halves.
Coat the meat with the garlic mixture, spreading a half on each side of the round roast.

Leave marinating for 30 minutes (or longer).
Pour vegetable or canola oil and heat a pan well.

Over a medium heat, brown the beef without a cover on one side for 4 minutes.
Trun upside down and brown on the other side for 4-5 minutes.

Remove the pan from heat.
Peal and chop coarsely the rest 5 cloves of garlic.
Put the beef in a suitable casserole pan (nice if it fully stretches over the bottom).

Add the chopped garlic and 2 bay leaves.
Pour in some water so that it slightly covers the bone (the less the better).

Add 1 tsp salt.
Bring to the boil, reduce the heat, and cook with under a cover over low heat for 1.5-2 hours.

Make sure that the water doesn't boil dry, pour some, if necessary.

The beef is braised well when it separates easily from the bone and is very tender so that its fibers could be separated easily with a fork.
Best served with meshed potato or boiled rice.

Bon apetite !

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