Beef in Tomato Sauce with Vegetables - Caucasian Braised Beef
Main Dishes·Meat Dishes

Beef in Tomato Sauce with Vegetables - Caucasian Braised Beef

Cooking any meat by braising it with vegetables in its own juices is common not only in the Caucasus but all over the world. A wonderful and simple dish: beef in sauce, a great combination of meat and tomato sauce with plenty of vegetables.

When a dish has “in its own juices” in the name, we perceive it, subconsciously, as something completely natural and tasty. Somewhere deep down we assume that if it's in its own juices, there is nothing extra, no water and no additives. Usually that is true. Braising is one of the basic ways of heat-treating food. And there is no clear line between braising and cooking in a small amount of liquid. Also very good is meat in wine.

When cooking meat, usually little liquid is released. But if the meat is cooked as part of a complex dish with vegetables, the moisture from the vegetables is quite enough. As an exception, a little broth or water is sometimes added. So beef in sauce can be cooked with added liquid or in the liquid the vegetables release.

In the Caucasus, braising several ingredients at once is as common as other ways of cooking: boiling, frying, baking.

Beef in tomato and vegetable sauce is made by braising the ingredients without adding any liquid.

Beef in sauce

More with beef and tomatoes

ChashushuliChashushuli recipe: Georgian beef stewed with tomatoes, onion, chili, garlic, khmeli suneli and cilantro. Hearty, spicy and aromatic, step by step with photos.Beef Meatballs in Spicy Tomato SauceJuicy spiced beef meatballs baked in fresh tomato sauce and served with couscous. Step-by-step recipe with tips on binding the mince.Eggplant and Beef Stew – Bulgarian Priest’s YakhniyaBulgarian priest's yakhniya: beef stewed with fried eggplants, peppers, tomatoes and white wine. Step-by-step recipe, great for a cauldron or picnic.Tatar-Style Beef AzuTatar-style azu: strips of beef fried in butter and braised with onion, carrot, tomato, garlic and fermented pickles, finished with fried potatoes.Beef BirriaMexican beef birria: beef shoulder slowly braised for 3 hours in a smooth sauce of guajillo and ancho chilies, garlic and spices. Serve with tortillas.

Ingredients

2 servings

  • Beef (shoulder) 350 g
  • Red onions, small 4-5
  • Garlic 1-2 cloves
  • Tomato 2-3
  • Red bell pepper 1
  • Butter 50 g
  • Salt, khmeli-suneli, savory, basil, hot pepper Spices:

Step-by-step recipe

  1. Beef in sauce is made from meat that is not the fattiest, but not completely lean either. The best choice for this dish is a lean shoulder.

    The best choice for this dish is a lean shoulder.
  2. Wash the beef and cut it into small pieces. If you use ribs, first cut them into pieces between the bones and chop them across the bone into pieces 5-6 cm long.

    Melt butter in a frying pan and fry the beef in it.
  3. Melt butter in a frying pan and fry the beef in it. Fry the meat over medium heat, stirring, without a lid. Frying time is 12-15 mins.

    Fry the meat over medium heat, stirring, without a lid.
  4. Add the peeled onion, cut into rings.

    Add the peeled onion, cut into rings.
  5. Fry the meat with the onion for 5-6 mins.

    Fry the meat with the onion for 5-6 mins.
  7. Puree the red bell pepper and tomato flesh (without seeds and skin) in a blender. Add the vegetable puree to the meat, cover with a tight lid and simmer over the lowest heat for 30 mins. The sauce should barely bubble.

    Vegetables for frying and the sauce.
  8. The moisture from the vegetables is enough to braise the meat slowly. If for some reason there is too little (a dry pepper, tomatoes with little juice), add the necessary amount of water, or better still, natural fresh tomato juice. In half an hour the beef under the lid is almost done.

    Add the vegetable puree to the meat.
  9. Peel the garlic. Salt the beef in tomato and vegetable sauce to taste. Add the khmeli-suneli spice mix, a little ground hot pepper and finely grated garlic, so the beef in sauce is aromatic.

    Add the khmeli-suneli spice mix, a little ground hot pepper and finely grated garlic.
  10. Stir, cover the pan with a lid. The beef should simmer for another 15 mins.
  11. Beef in tomato and vegetable sauce goes wonderfully with mashed potatoes, but it works perfectly well as a dish on its own.

    A dish on its own.
  12. Serve the beef right away, without waiting for it to cool.

    Beef in sauce
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Recipe facts
Yield:2 servings
Calories:165 kcal per 100 g
Prep:15 mins
Cook:60 mins
Total:1 h 15 mins
Category:Main Dishes › Meat Dishes
Cuisine:Caucasian cuisine
Rating:
4.7 (5)
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