Red-braised Beef

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Beef

Bring to a boil, reduce heat to low, and simmer until meat is tender when pricked with a fork, 45 minutes to 1 hour. There should be about one-third of cooking juices left. If there is more, remove meat and boil liquid over high heat to reduce. Serve meat in juices. This dish improves if prepared ahead of time and reheated. It also freezes beautifully.