Braised Beef with Semolina Dumplings
Braised Beef with Semolina Dumplings
Rating: (1 rated)
Recipe Yield: Serves 8 to 10
For the braised beef:
1 bunch good-size carrots (6 to 8), about 1 1/4 pounds (570 grams)
3 pounds (1.4 kilograms) beef chuck roast, trimmed and cut into 1- to 2-inch (2.5- to 5-centimeter) pieces
Kosher or sea salt and freshly ground black pepper
2 tablespoons olive oil
1 large onion, finely chopped
2 ribs celery, finely chopped
1 tablespoon chopped fresh cilantro or Italian parsley, plus more for garnish
1 teaspoon hot or sweet paprika, or a mix
2 large cloves garlic, minced
3 Roma tomatoes, grated, and 1 tablespoon minced sun-dried tomato or tomato paste, or 1 can (8 ounces/225 grams) tomato sauce
About 2 cups (480 milliliters) homemade beef stock, or 1 cup (240 milliliters) canned beef broth diluted with 1 cup (240 milliliters) water
1 pound romano bean or snap beans (preferably Blue Lake), or 1 small head cauliflower

Semolina dumplings (recipe follows)
Rice or thick slices of country bread for serving (optional)

For the semolina dumplings:
1/2 onion, finely chopped
5 tablespoons (75 milliliters) mild oil, such as grapeseed or safflower
1/2 bunch cilantro or Italian parsley, finely chopped (about 1/4 cup/15 grams)
1 cup (220 grams) coarse semolina (in a pinch, 210 grams of regular Cream of Wheat can be substituted)
1 teaspoon kosher or sea salt
Freshly ground black pepper
1/8 to 1/4 teaspoon hot paprika, or 1/4 teaspoon sweet paprika
2/3 cup (165 milliliters) water

For the braised beef:
Finely chop 1 of the carrots. Heat a large, wide pot over medium-high heat. Season the beef with salt and pepper. Working in batches to avoid crowding, add the beef to the pot and brown well on all sides, 5 to 10 minutes for each batch. Transfer the meat to a plate and drain off all but 2 tablespoons of the fat from the pot. If there is not enough fat in the pot, add olive oil as needed.

Reduce the heat to medium-low and add the onion, chopped carrot, celery, and cilantro and season with 1/2 teaspoon salt and the paprika. Stir to scrape up any brown bits from the pot bottom and cook, stirring occasionally, until the vegetables are tender, about 10 minutes. Stir in the garlic, wait a moment, and then add the grated and sun-dried tomatoes (or tomato sauce) and 1 cup (240 milliliters) of the stock. Raise the heat to high and bring to a boil. Cook until the tomatoes have lost their raw look and are slightly thickened, about 5 minutes. Return the meat to the pot and reduce the heat to low. The liquid in the pot should come about halfway up the sides of the meat. If necessary, spoon

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