Honey-Glazed Braised Beef with Root Vegetables

Name: Honey-Glazed Braised Beef with Root Vegetables
Prep time: 45 min
Cook time: 195 min
Total time: 240 min
Yield: 6 Portionen
Ingredients: 2 tbsp vegetable oil; 1.5 kg braising beef; 1 piece onion; 1 piece carrot; 1 piece leek; 1 piece celery; 2 clove garlic cloves; 5 piece coriander seeds; 2 clove cloves; 50 ml sherry vinegar; 60 ml soy sauce; 200 ml madeira; 3 tbsp clear honey; 1 tbsp tomato purée; 800 ml chicken stock; 2 tbsp olive oil; 2 tsp soy sauce; 1 tbsp icing sugar; 100 ml chicken stock; 1.5 kg floury potatoes; 200 ml double cream; 100 ml milk; 100 g butter; 1 bunch spring onions

Casserole

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Cook Time

4 h

Servings

Difficulty

Medium

Prep Time

45 Min

This Thermomix® recipe for Honey-Glazed Braised Beef with Root Vegetables is ready in 4 h and yields 6 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This honey-glazed braised beef is a hearty and flavorful dish, perfect for a cozy winter dinner or a festive gathering. The beef is slow-cooked with root vegetables, sherry vinegar, soy sauce, and honey, creating a rich and savory sauce. I love making this dish because the flavors deepen as it simmers, resulting in incredibly tender and delicious meat. Serve it with mashed potatoes and bok choy for a complete and satisfying meal. It's also great for meal prepping, as the flavors improve even more when reheated!

Ingredients (24 ingredients)

2 tbsp vegetable oil
1.5 kg braising beef
1 piece onion
1 piece carrot
1 piece leek
1 piece celery
2 clove garlic cloves
5 piece coriander seeds
2 clove cloves
50 ml sherry vinegar
60 ml soy sauce
200 ml madeira
3 tbsp clear honey
1 tbsp tomato purée
800 ml chicken stock
2 tbsp olive oil
2 tsp soy sauce
1 tbsp icing sugar
100 ml chicken stock
1.5 kg floury potatoes
200 ml double cream
100 ml milk
100 g butter
1 bunch spring onions

Preparation (9 steps)

Prepare the vegetables

Peel and roughly chop 1 onion, 1 carrot, 1 leek, and 1 celery stalk. Peel 2 garlic cloves.

Chop the vegetables

Thermomix® Setting

5 sec/Speed 5

Place the chopped onion, carrot, leek, celery, and garlic cloves into the mixing bowl and chop for 5 Sec./Stufe 5.

Sauté the vegetables

Thermomix® Setting

10 min/248°F/Speed 1 120

Add 2 tbsp vegetable oil, 5 coriander seeds, and 2 cloves to the mixing bowl. Sauté for 10 Min./120°C/Stufe 1.

600

Add liquids and seasonings

Add 50ml sherry vinegar, 60ml soy sauce, 200ml madeira, 3 tbsp clear honey, 1 tbsp tomato purée, and 800ml chicken stock to the mixing bowl. Stir to combine.

Braise the beef

Place 1 ½kg braising beef into a large ovenproof casserole dish. Pour the contents of the mixing bowl over the beef. Cover the casserole dish and place in a preheated oven at 160°C for 2½-3 hours, stirring occasionally, until the beef is very tender.

Reduce the sauce

Thermomix® Setting

10 min/Varoma/Speed 2 Varoma

Remove the beef from the casserole dish and set aside. Pour the sauce from the casserole dish into the mixing bowl. Cook for 10 Min./Varoma/Stufe 2 without the measuring cup to reduce the sauce until it thickens.

600

Prepare the bok choy

About 20 minutes before serving, drizzle the bok choi with half of the 2 tbsp olive oil and 2 tsp soy sauce, then dust with 1 tbsp icing sugar. Toss well to coat.

Cook the bok choy

Heat the remaining olive oil in a large frying pan, add the bok choi, and cook until the sugar coating starts to caramelize. Pour in 100ml chicken stock and simmer for 5 minutes until tender.

Prepare the mashed potatoes

Peel 1.5kg floury potatoes and cut into chunks. Boil for 15-20 minutes until tender. Drain and mash well or pass through a potato ricer into another pan. Place over a low heat and stir in 200ml double cream, 100ml milk and 100g butter until completely mixed and piping hot. Just before serving, stir through a bunch finely sliced spring onions.