Braised Beef, This One is Pretty Easy

The difficulty experienced from the afore mentioned Zucchini a Sopresa, the Braised Beef made up for in ease.  I was carrying on a fluid conversation with M., my gold friend, and also making chicken wings and didn't break a sweat.  Although the particular page that the recipe on is super greasy now in my Silver Spoon book it was pretty easy.

First I melted butter in olive oil (is this blog formulaic or what?) and then I added some carrots, onions, and celery and cooked for 10 minutes.  Next I browned the roast on all sides  and seasoned with salt and pepper.  I added 3/4th cup of wine and let it cooked off and then added the Meat Stock that I refused to throw away after I made it the last time.  It was super expensive to make and all I did is boil leeks in it.  So when I drained the leeks, I put the stock in ziplock and froze it.  Take that expensive stock!  I defrosted it in the microwave and added it to the pan with 4 canned tomatoes and one fresh one.  Then I added tomato paste diluted with water  and brought the mixture to a boil.

Once boiling, I lowered the heat and set the timer for 1.5 hours and ran around cooking the rest of the food. After it was finished cooking it was remarkably firm.  Way more 'toothsome' than the other braises I have made from the SS.  I wonder if it has something to do with the tomatoes?  My favorite judges said the beef was tasty but not a stand out, and I would have to agree.  On Superbowl night the beef was not very tender although the flavor was good.  The leftovers have been delicious, way more tender and with an increased amount of tasty.  If you are undecided as to which braise you should try, I would suggest Braised Beef with Onions, it was tender and had amazing flavor.

Well, a storm is about to hit us any minute, so I have a natural urge to go to the grocery store and buy things I don't need.  Later today, I will catch you up on my tales of chicken livers and maybe some stuffed tomatoes.  What are you having for dinner tonight?