Recipes  
Orange and Caraway Braised Beef
Orange and Caraway Braised Beef
Open in full-screen mode

Orange and Caraway Braised Beef

Preparation
20 MIN
Cooking
3 H
Servings
4
Share

Ingredients

Preparation

  1. With the rack in the middle position, preheat the oven to 180 °C (350 °F).
  2. In an oven-safe large and deep sauté pan, brown the meat on both sides in the oil. Season with salt and pepper. Set aside on a plate.
  3. In the same pan over medium heat, sauté the onion, orange zest, and spices until the onion is caramelized. Add oil, if needed. Season with salt. Add the brown sugar and cook for about 1 minute, stirring constantly. Deglaze with the orange and lemon juice. Add the meat and broth and bring to a boil.
  4. Cover and bake for about 2 hours and 30 minutes or until the meat is tender. If necessary, remove the lid and continue cooking for about 15 minutes to reduce the cooking juices. There should be only some very concentrated juices. Remove and discard the zest. Remove the roast from the pan. Remove the bones and degrease. Put the meat pieces back in the pan juices. Adjust the seasoning.
  5. Serve the meat with long grain rice and a green vegetable.

Comment

  1. Recipe was a disaster. Tithe liquid evaporated after 1.5 and the meat and pot were all burnt. Very disappointing. Couldn't salvage!

Rate this recipe

Login to rate this recipe and write a review.

Login

Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum

Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.