Garlic Beef
If you love garlic, you'll love this. Very easy to prepare but takes a bit of time. My family has been enjoying it regularly since then. We frequently serve it over cooked egg noodles. I'd love to see some suggestions for variations.
If you love garlic, you'll love this. Very easy to prepare but takes a bit of time. My family has been enjoying it regularly since then. We frequently serve it over cooked egg noodles. I'd love to see some suggestions for variations.
- Carbohydrate 7.17243499999999 g
- Cholesterol 187.866 mg
- Fat 51.62381 g
- Fiber 0.561749986410141 g
- Protein 47.9351716666667 g
- Saturated Fat 20.79283 g
- Serving Size 1 1 Serving (411g)
- Sodium 756.408666666667 mg
- Sugar 6.61068501358985 g
- Trans Fat 6.27718999999999 g
- Calories 734 calories
Step-by-step
- Cut chuck into 1 1/2 in chunks. Remove as much fat as possible. In a 5 - 6 quart pan, combine beef and soy sauce. Cover tightly and bring to a boil over medium heat; let meat simmer in its own accumulated juices for 30 minutes.
- After beef has cooked 30 minutes, uncover; boil over high heat until juices have evaporated (about 10-15 minutes).
- When meat starts to sizzle, stir often until richly browned. Add wine and stir well, then add garlic and beef broth. Cover and simmer until meat is very tender when pierced, about 1 1/2 hours. Garlic may disintegrate and thicken sauce slightly. Skim off and discard fat.
- The original recipe stated that you can use additional beef broth instead of wine, but I've never tried that.
Long braising times require heavy-bottomed cookware that retains heat evenly without scorching the natural sugars found in large amounts of alliums. A standard five- to six-quart Dutch oven works best because its tight-fitting lid traps moisture during the initial simmer, while the wide base allows the meat to brown effectively once the liquid evaporates. Trimming the 3.5 pounds of beef chuck into uniform 1.5-inch pieces ensures that every chunk cooks at the same rate, preventing outer edges from drying out before the interior connective tissue breaks down.
Managing the Aromatics and Deglazing
Thirty cloves of garlic might seem excessive, but long simmering mellows the sharp allicin compounds, transforming them into a rich, savory paste that thickens the braising liquid naturally. When the initial juices evaporate after approximately 15 minutes of high heat, watch for the meat to start sizzling against the metal surface. This exact auditory cue signals the formation of fond, which must be immediately dissolved by pouring in 1.33 cups of dry red wine and scraping the bottom of the pan with a wooden spoon.Simmering and Fat Separation
Cover the pot tightly and maintain a gentle simmer for 1.5 hours until a fork slides through the chuck with zero resistance. Beef chuck contains significant intramuscular fat, so letting the cooked dish rest off the heat makes skimming the surface grease much easier before serving over egg noodles. If dry red wine is unavailable, substitute an equal volume of regular strength beef broth combined with one tablespoon of red wine vinegar to mimic the necessary acidity.
