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Braised Beef Chuck with Leek, Sage, Cumin, and Tomato

A low, covered braise. The beef chuck is browned first, then simmered in tomato with leek until fork-tender. Serves 4. Plan on about 150 minutes of simmering.

Serves 4 · 185 min · Dinner

contains meat

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 640 g beef chuck
  • 400 g leek
  • 2 clove garlic
  • 200 g yellow onion
  • 32 ml olive oil
  • 600 g canned crushed tomato
  • 240 ml water
  • 1.2 g black pepper
  • 6 g ground cumin
  • 3.2 g kosher salt
  • 8 g fresh sage

Steps

  1. Pat 640 g beef chuck dry and salt it. Heat 32 ml olive oil in a heavy pot over medium-high heat. Brown the beef chuck on all sides. Move it to a plate.
  2. Lower the heat. Cook 200 g yellow onion and 400 g leek with a pinch of salt until the onion softens, about 6 minutes. Add 2 garlic cloves and 6 g ground cumin and stir for 30 seconds.
  3. Return the beef chuck and any juices. Add the tomato and 8 g fresh sage. The liquid should come about halfway up the main ingredient. Add a splash of water if it does not.
  4. Cover and simmer gently until the beef chuck is fork-tender, about 150 minutes. Target temperature: fork-tender, well above 71°C / 160°F. If the sauce is thin, uncover it for the last 10 minutes. Taste for salt. Discard bay leaves before serving.

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This is a variation — Leek instead of Carrot; Sage instead of Thyme. Base recipe: Braised Beef Chuck with Carrot, Thyme, Cumin, and Tomato →

Make it yours (63 variations)

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Thyme Thyme Rosemary Bay Leaf Parsley Sage Dill Oregano Cilantro

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