Simple, impressive and elegant. The sauce is very concentrated in flavor and velvety in consistancy.
This is a delicious brisket recipe, with the beef turning meltingly tender--and accompanied by a rich and savoury sauce made of the beef drippings and onions. There is something very comforting about a slowly braised cut of beef. The long cooking time fills your home with delicious scents and provides the ideal setting for tougher cuts of meat to become tender and succulent. This time-honored recipe has to be more than 50 years old, for that's when a paternal (Polish) aunt shared it with my mother. Enjoy!!!
This is wonderful over grilled steak, burgers, or vegetables.
Ideal for a winter night. Traditional French Onion Soup uses beef broth, but my wife doesn't eat red meat, so I usually make it with chicken and vegetable stock.
"This sauce came from a good friend's Italian Mother-in-law. It is easy, and by far the best homemade sauce I know of. Great for both Spaghetti and Lasagna. Pssst...the secret is the sugar!"
Delicious on a cold winter night with toasted bread and a tossed salad.
I got the original recipe from a meal master database but it doesn't resemble it much now. I took a few things out and added a bunch more. The longer the cooking time the better it is.
I love steaks grilled outside over hardwood charcoal, but in the middle of winter, in rainy weather or simply when I want a change of taste, pan-searing is the indoor method that's become my hands-down favorite. Pan-searing is the restaurant technique of searing on the stove top, then finishing the dish in the oven. The same advantages of this approach which appeal to busy chefs are also important to home cooks--ease and predictability of results. Pan-searing produces a steak that has a brown, crispy surface with tender, juicy, and flavorful meat inside.
Great tasting and easy to make, just throw everything in and let it slow cook in the oven.