Recipe Card- Braised Meat in Tomato Sauce
It's a standard method to cook meat in tomato sauce until it's soft and delicious, and the sauce gets thick and hearty. The acid in the tomatoes helps break down the meat's tougher fibers, making it soft and tasty. You can use this method with beef chuck, lamb shanks, or even pork shoulder.
Ingredients
- Meat Beef, Lamb, or Chicken Thighs : Star of the show Beef chuck, lamb shanks, and chicken legs cook well slowly. These slices soften and taste great when braised. If you want something leaner, use chicken, but cook it slowly to avoid drying out.
- Canned or Fresh Tomatoes: Your sauce is thick and sour because tomatoes are the basis. For a lighter sauce use fresh, crushed, or canned tomatoes. Mix the tomatoes before adding them to the saucepan to smooth the sauce.
- Onions and Garlic: Aromatics enable tastes. Garlic lends it depth and bite while onions provide sweetness. These are essential for a well-rounded sauce.
- Olive Oil: By cooking onions and garlic in olive oil the sauce has a light fruity taste. When olive oil runs out, add avocado oil or butter to improve the meal.
- Herbs and Spices Basil, Oregano, Thyme, Bay Leaf, Smoked Paprika: These improve food flavor. The sauce tastes herbal and earthy with fresh or dried basil and oregano. Bay leaves provide subtle richness to the sauce. I add smoked paprika for a hint of smoke, but you may leave it out for a traditional flavor.
- Broth or Wine: Add some beef or chicken soup or red wine to clean the pan. The sauce becomes more intriguing. Broth is light and salty while wine adds depth. Use as you please!
- Salt and Pepper: Seasoning is crucial! Everything tastes better with black pepper salt, and the correct heat. Taste and adjust as needed.
- A Pinch of Sugar or Honey Optional: Tomatoes may be sour. A pinch of sugar or honey may smooth that without sweetening the sauce.
Instructions
- So First Prepare Your Ingredients: Use paper towels to dry the meat first; this will help it cook better. Add a lot of salt and pepper to both sides. Get the garlic and onion cut up and ready to go. Also, gather your herbs and spices.
- Sear the Meat: In a pot or Dutch oven with a heavy bottom, heat 2 tablespoons of olive oil over medium-high heat. When the pot is hot, add the meat in small amounts so it doesn’t get too crowded. To get a nice dark color, sear each side for three to four minutes. Don’t skip this step because it locks in the taste! Set the meat away after it has cooked.
- Tip: To get a rich, strong taste, you need to brown the meat. Wait for it to burn, and don’t move it around too much.
- Sauté Aromatics: Turn down the heat to medium in the same pot. If you need to, add a little more olive oil. Then, add the diced onions. Cook for about five minutes, or until the vegetables are soft and clear. Add the chopped garlic and stir to keep it from burning for another minute.
- Deglaze the Pot: Fill the pot with ½ cup of broth or red wine. Make sure to scrape the bottom to get rid of any burnt bits. This step makes your sauce taste even better. Let it cook on low heat for two to three minutes, until it gets a little thinner.
- Build the Sauce: First, add the tomatoes, either fresh or from a can. Then, add the basil, oregano, bay leaf, and smoked paprika. Be careful not to break up the whole tomatoes when you use a spoon. Mix everything together and slowly heat it up.
- Add the Meat: Put the meat back into the pot and cover it with sauce after it has been browned. Put a lid on top, turn down the heat, and let it cook slowly for two hours. Check in every so often and stir gently to keep things from sticking.
- Tip: The slow boiling lets the flavors blend and the meat get so soft that it melts in your mouth. Add a little water or soup if the sauce gets too thick.
- Taste and Adjust: Once the cooking time is almost up, give the sauce a taste. Add a little sugar or honey if it’s too sour. You can change how much salt and pepper you want.
- Serve and Enjoy: It’s time to serve when the meat is soft and the sauce has thickened. It goes well with pasta, mashed potatoes, or a warm piece of bread. For a pop of color, sprinkle it with fresh basil or parsley.
Notes
Prep Ingredients Ahead
Prepare all of your items ahead of time to save time and stress. Before you start cooking, cut the garlic and onions into small pieces and measure out the spices. Getting things done will be easy and fun.Storing and Reheating:
Let your stewed meat cool down all the way before putting it in a container that won’t let air in. You can put it in the fridge for up to three days or freeze it for up to three months. To warm it up again, do it slowly on low heat on the stove. If the sauce gets too thick, add a splash of water or broth.Did you make this recipe?
Please leave a 5-star review ⭐ below if you loved it! Tag @Heat_recipes on Instagram.