Braise Meat in Tomato Sauce
Learn how to braise meat in tomato sauce for a tender, flavorful dish. Simple steps, perfect results—your new go-to recipe for delicious comfort food!
Ingredients
Main Ingredients
- 2 lbs beef chuck roast, short ribs, or brisket: These cuts are ideal for braising due to their marbling and ability to become tender over time.
- 2 tablespoons olive oil For searing the meat and enhancing the sauce's richness.
- 1 large onion finely chopped: Adds sweetness and depth to the sauce.
- 3 garlic cloves minced Infuses the dish with a savory, aromatic kick.
- 2 celery stalks and 1 carrot diced Balances the tomato’s acidity with natural sweetness.
- 1 can 28 oz of crushed tomatoes The heart of the sauce, providing a rich, tangy base.
- 1 cup of beef broth Enhances the meaty flavor and adds moisture for braising.
- 2 sprigs of fresh thyme and 1 bay leaf Elevates the dish with earthy herby notes.
Optional Enhancements
- 1 teaspoon of smoked paprika For a hint of smoky warmth.
- A pinch of red pepper flakes If you enjoy a touch of heat.
- Fresh basil or parsley for garnish Adds a pop of color and freshness when serving.
Instructions
Prep the Ingredients
- Pat the meat dry with paper towels and season generously with salt and pepper.
- Chop the onion, garlic, celery, and carrot for a flavorful base.
Sear the Meat
- Heat 2 tablespoons of olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat.
- Sear the beef on all sides until a deep, golden crust forms (about 3-4 minutes per side). Remove the meat and set it aside.
Build the Flavor Base
- In the same pot, reduce the heat to medium and add the onion, garlic, celery, and carrot. Sauté for 5-7 minutes, stirring occasionally, until softened and fragrant.
Create the Tomato Sauce
- Stir in the crushed tomatoes and beef broth, mixing well to combine. Add the thyme sprigs and bay leaf for an herbal boost.
- Return the seared meat to the pot, nestling it into the sauce.
Braise to Perfection
- Cover the pot with a lid and reduce the heat to low. Let the meat simmer gently for 2-3 hours, or until it’s fork-tender.
- Check occasionally and stir to ensure the sauce doesn’t stick or burn. Add a splash of water or broth if needed to maintain the sauce’s consistency.
Final Touches
- Remove the thyme sprigs and bay leaf. Taste the sauce and adjust seasoning with salt and pepper if needed.
- For a thicker sauce, uncover the pot during the last 20 minutes of cooking to let it reduce.
Serve and Enjoy
- Slice or shred the meat, then spoon the rich tomato sauce over your chosen accompaniment—pasta, mashed potatoes, or crusty bread. Garnish with fresh basil or parsley for a burst of color and flavor.
Notes
Pro Tips for Perfect Braising
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Choose the Right Cut
- Opt for well-marbled cuts like chuck roast, brisket, or short ribs. These cuts become incredibly tender when braised.
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Sear for Maximum Flavor
- Don’t skip the searing step! That golden crust locks in flavor and adds depth to the sauce.
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Low and Slow is the Way to Go
- Keep the heat low and let the meat simmer gently. Patience is key to achieving that fall-apart tenderness.
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Layer the Flavors
- Use fresh herbs like thyme or rosemary
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Check the Liquid Level
- Ensure the meat is partially submerged in the sauce while braising. Add broth or water if needed to prevent the dish from drying out.
Practical Tips for Leftovers
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
- Freezing: This dish freezes beautifully! Portion it out and freeze for up to 3 months.
- Reheating: Warm gently on the stove or in the microwave, adding a splash of water or broth to maintain the sauce’s consistency.