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    You are in: Home / Recipes / Braised Beef and Onions Recipe
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    Braised Beef and Onions

    Braised Beef and Onions. Photo by Baby Kato

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    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 20 mins

    20 mins

    2 hrs

    Annacia's Note:

    An old-fashioned pot roast recipe. Like any pot roast, this one tastes even better made ahead and reheated. Drizzle the pan juices over potatoes. I make a 1/2 recipe for the 2 of us and the leftovers make a fab hot beef sandwich! If meat is not well marbeled, I suggest adding 3/4 cup of water or beef broth to the pan at the beginning.

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    1. 1
      Put oven rack in middle position and preheat oven to 400°F.
    2. 2
      Pat meat dry. Stir together allspice, 2 teaspoons salt, and 1 teaspoon pepper in a small bowl and rub all over meat.
    3. 3
      Spread half of onions and half of garlic in a 13- by 9-inch roasting pan and arrange meat on top. Spread remaining onions and garlic over meat. Tightly cover pan with foil and roast, turning meat over after 1 hour, until meat is very tender, about 2 1/2 hours total.
    4. 4
      Skim fat from pan juices. Slice meat across the grain and sprinkle with parsley. Serve with onions and pan juices.
    5. 5
    6. 6
      Beef can be braised 2 days ahead. Cool meat in juices, uncovered, then slice and chill in juices, covered. Reheat, covered, in a 350°F oven 30 to 40 minutes.

    Ratings & Reviews:

    • on March 11, 2008


      This was a very tasty roast beast. The meat was so tender that we cut it with our forks. The onions were absolutley delicious. I loved the addition of the allspice to the beef, it gives a nice flavour. I also didn't have any pan drippings leftover but it didn't matter, this meal was incredible, the best roast beef sandwiches ever, thanks so much for sharing Annacia.

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    • on February 10, 2008


      This is a great way to prepare a cheaper cut of beef. I did aniticipate it being a bit juicier but it was tasty. The pan drippings and onions were scrumptious although there wasn't a lot of drippings. There was enough for a bit on top of our potatoes. If there were more drippings it would make a wonderful beef dip sandwich on day 2. I only did a half recipe so perhaps I overcooked it by following the recipe as stated. Next time (and there will be a next time) I will only cook it for 2 hours. I did use the allspice but decreased the amount because I was unsure if we would like it. We liked the flavour very much. Thanks for sharing this terrific recipe.

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    • on May 31, 2007


      First time I use Jamaican allspice on a roast but it won't be the last. I left my onions quartered and served it with mashed and veggies. We just about demolished a three pound roast leaving me just a bit to snack on tomorrow. TFS Made this for ZWT3

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    Read All Reviews (6)


    Nutritional Facts for Braised Beef and Onions

    Serving Size: 1 (317 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 620.3
    Calories from Fat 400
    Total Fat 44.5 g
    Saturated Fat 18.0 g
    Cholesterol 156.4 mg
    Sodium 719.1 mg
    Total Carbohydrate 10.0 g
    Dietary Fiber 1.4 g
    Sugars 3.6 g
    Protein 42.7 g

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