Similar to my braised chicken recipe, this recipe does not require thickening of the sauce after braising. Seriously, who wants to do that after 3 hours of patiently waiting and drooling? You want to open the lid of the braising pan and start devouring that braised beef asap.
In this recipe, I make a simple roux that will thicken the broth before braising. I love the simplicity of this method and the excellent results I’ve been getting with it. There may be some separation during cooking so make sure to give that sauce a quick stir when serving. That’s all.
This braised beef must be eaten with mashed potatoes. Rice, quinoa, buckwheat, pasta – all will go well it, but mashed potatoes and this beef are a match made in heaven. Try this garlic mashed potatoes recipe, it’s fantastic.
