Cooking method
- In a large Dutch oven, combine the butter and vegetable oil over medium heat until melted.
- Add the yellow onions, letting them sauté until they turn caramelized and golden brown.
- Once the onions are perfectly cooked, add the beef, ensuring to sear it on all sides until browned.
- Pour in enough water to cover, then cover the pot and reduce the heat to low, letting it simmer for several hours until the beef is tender and flavorful.
- Adjust the seasoning to taste, then serve hot.
Best ways to enjoy it
For a beautiful presentation, serve your Braised Beef with Candied Onions over a bed of creamy mashed potatoes or alongside roasted root vegetables. A sprinkle of fresh parsley adds a pop of color. Pair this dish with a robust red wine or a crisp salad to balance the richness, making it a well-rounded meal.
Storage and reheating tips
Storing leftovers? This dish holds up incredibly well! To keep your Braised Beef with Candied Onions fresh, store it in an airtight container in the refrigerator for up to three days. For longer storage, you can freeze it for up to three months. When reheating, gently warm on the stovetop over low heat to preserve the flavors and textures.
Helpful cooking tips
- Don’t rush the caramelization process; it brings out the natural sweetness of the onions and adds depth to the dish.
- If you want a little extra flavor, consider adding herbs such as thyme or bay leaves while the beef simmers.
- Always taste and adjust seasoning at the end, as flavors can develop during cooking.
Creative twists
Feeling adventurous? Try adding different vegetables to the mix, such as carrots or potatoes, which can absorb the delicious braising liquid. For a unique twist, incorporate a splash of balsamic vinegar or red wine during cooking for added acidity and depth. You can even experiment with different types of beef to find your favorite version!
FAQs
What is the best cut of beef for braising?
For this recipe, a paleron or macreuse cut is ideal, but chuck roast also works excellently, providing great flavor and tenderness.
How do I know when the beef is done?
You’ll know the beef is done when it’s fork-tender, breaking apart easily at the slightest touch. This typically takes several hours of slow cooking on low heat.
Can I make this dish in advance?
Absolutely! This dish is perfect for making ahead of time. It often tastes even better the next day as the flavors continue to meld. Just reheat gently before serving.
