Blog posts tagged with 'bottom'

Are you looking to introduce unique flavors and textures to your dinner table? Look no further than this delicious Beef Tagine – a traditional Moroccan stew that’s slow-cooked in a clay pot called a “tagine.” This cozy dish is filled with tender chunks of beef, vegetables, and a delicate blend of aromatic spices for an unparalleled flavor experience.

Ingredients:

• 1 pound Braveheart Bottom Rounds Flat Roast, cubed

• 1 large onion, diced

• 3 cloves garlic, minced

• 1 teaspoon ground cumin

• 1 teaspoon ground ginger

• 1/2 teaspoon ground cinnamon

• 1/4 teaspoon ground turmeric

• 1/4 teaspoon ground cayenne pepper

• 1/4 cup olive oil

• 1 cup beef broth

• 1 cup water

• 1 cup diced tomatoes

• 1 cup diced carrots

• 1 cup diced potatoes

• 1 cup diced bell peppers

• 1 cup diced zucchini

• 1 cup chickpeas, drained and rinsed

• 1/2 cup dried apricots

• 1/2 cup raisins

• Salt and pepper to taste

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onions and garlic and cook until they are soft, about 5 minutes.

2. Add the cumin, ginger, cinnamon, turmeric, and cayenne pepper to the pot and stir to combine.

3. Add the beef to the pot and cook until it is browned on all sides, about 10 minutes.

4. Add the beef broth, water, tomatoes, carrots, potatoes, bell peppers, zucchini, chickpeas, apricots, and raisins to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer for 1-2 hours or until the beef is tender.

5. Season the tagine with salt and pepper to taste. Serve hot with rice or couscous.

Looking for more delicious recipes? Try Braveheart Massaman Beef Curry.

This dish is the perfect choice for a night in. The flavors of rich, juicy roast mixed with creamy polenta make for the perfect comfort food. One bite of this dish and you will feel a whole new level of satisfaction and comfort.

Ingredients

• 1 Braveheart Bottom Round Flat Roast

• 2 tablespoon olive Oil

• 2 teaspoons salt

• 1 teaspoon pepper

• 5 garlic cloves

• 1 diced onion 

• 1 diced carrot

• 28oz can san marzano tomatoes, pureed

• ¼ cup tomato paste

• ½ cup beef broth

• 8 fresh basil leaves, chopped

• 1 teaspoon red chili flakes

Polenta:

• 8 tablespoons butter

• 1 small onion, minced

• 1 teaspoon salt

• 2 cups milk of choice

• 4 cups water (or broth of choice)

• 1 ½ cups polenta

• 1 cup parmesan cheese

Directions

1. In a large skillet over medium-high heat, add oil and gently place roast. Oil is likely to splatter sobe cautious. Sear roast on both sides for  2-3 minutes.  

2. Place the beef roast into the slow cooker. Season with salt and pepper.

3. Add garlic, onion, carrots, tomatoes, tomato paste, beef broth, basil, and red chili flakes. 

4. Cook on low for 8 hours.

5. Shred meat with two forks. Taste for seasoning and add more salt as needed. 

6. While meat is cooking, cook polenta 30 minutes before ready to serve. Toss with shredded beef Ragu. Serve and top with freshly grated parmesan cheese and fresh basil.

Parmesan Polenta:

1. In a saucepan over medium heat, melt 4 tablespoons of butter. Add the onion and cook until softened, about 5 minutes.

2. Increase heat to medium-high and add the milk, water, and salt. Bring to a boil.

3. Slowly pour the polenta into the pot, whisking constantly. Cook, whisking constantly, for about 2 minutes. Reduce heat to LOW and cover the pan.

4. Simmer, stirring every 5-10 minutes, for about 30 minutes. Watch carefully so the polenta doesn't burn. Taste to check if it is creamy.

5. Remove from heat and stir in the remaining 4 Tablespoons of butter.

6. Add a small amount of cheese at a time and keep stirring. If polenta becomes too thick, add more milk. Add more salt, if needed.

7. Serve roast over polenta and enjoy.

Enjoyed this recipe? Next time, try out Braveheart Porterhouse Steak with Creamy Leek Sauce. This recipe perfectly mixes tangy leek with juicy beef.