Beef baked in its own juice
7 servings
180 minutes
Beef braised in its own juice is a simple yet surprisingly delicious dish rooted in European culinary traditions. The secret to its rich flavor lies in the slow cooking of the meat in its own juices, making it incredibly juicy and aromatic. Spicy seasonings like cumin, black and red pepper enhance the natural richness of the beef, while garlic adds depth to the flavor. A light mustard crust gives the meat a pleasant spiciness, and bay leaves complement the bouquet of aromas. This dish pairs perfectly with roasted vegetables or mashed potatoes, and its tender texture makes it an excellent choice for family dinners or cozy gatherings. The simple ingredients and minimal intervention allow for an appreciation of the true taste of quality beef.
1
Wash the piece of beef. Pat dry with a paper towel. Stuff with garlic. Rub with salt, pepper, and cumin. Lightly coat with mustard.
- Beef: 800 g
- Garlic: 3 cloves
- Mustard: 3 tablespoons
- Salt: to taste
- Ground black pepper: to taste
- Ground red pepper: to taste
- Cumin seeds (jeera): to taste
2
Pour 1 teaspoon of olive oil into the multicooker, add the meat, a couple of tablespoons of water, bay leaf, and set to stewing mode for 3 hours. After an hour and a half, I flipped the meat.