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

    Average Rating:

    6 Total Reviews

    Showing 1-6 of 6

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    • 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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    • on March 26, 2007

      This is definitely a 5-star recipe! The roast came out so tender you could indeed cut it with only a fork! There was plenty of juice in the pan and I served that over the roast and mashed potatoes. I was afraid to cook the roasts at 400 degrees because I didn't want it to get too dry so I set my oven at 375 degrees and they were done in 2 1/2 hours. I wasn't crazy about the allspice seasoning flavor so I think I will omit that the next time. Thanks Annacia!

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    • on March 09, 2007

      This was very good with a wonderful flavor. Very, very tender. You certainly didn't need to cut it with a knife it was that tender. I made this exactly as directed in my large roasting pan. If there were any juices at the bottom they burned to a dark black. I had my roast on a rack inside the pan so it wasn't affected by it, but it sure is going to be a mess to clean up. Don't know what happened. May turn the oven down a little and raise the rack in the oven up some. See if that prevents the burning. But, a very good tasting roast.

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    • on November 10, 2006

      This deserves 5 stars for great flavor. It was a lot of onions to slice, but I stopped crying when I got to eat this! I sliced the meat very thinly and mixed it in the onions. I realized afterwards that I misread the recipe-I only used one 2 1/2 lb. roast. Oops! It was very good though and I will make this again. Thanks!

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    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
    64%
    Total Fat 44.5 g
    68%
    Saturated Fat 18.0 g
    90%
    Cholesterol 156.4 mg
    52%
    Sodium 719.1 mg
    29%
    Total Carbohydrate 10.0 g
    3%
    Dietary Fiber 1.4 g
    5%
    Sugars 3.6 g
    14%
    Protein 42.7 g
    85%

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