Braised Beef Chuck with Onion, Bay Leaf, Cumin, and Beef Broth

A low, covered braise. The beef chuck is browned first, then simmered in beef broth with yellow onion until fork-tender. Serves 2. Plan on about 150 minutes of simmering.

Serves 2 · 185 min · Dinner

contains meat

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Ingredients

Units: US Metric

Scale: ½× – 4× with Plus →

320 g beef chuck
200 g yellow onion
2 clove garlic
100 g yellow onion
16 ml olive oil
360 ml beef broth
0.6 g black pepper
3 g ground cumin
1.6 g kosher salt
1 piece bay leaf

Steps

Pat 320 g beef chuck dry and salt it. Heat 16 ml olive oil in a heavy pot over medium-high heat. Brown the beef chuck on all sides. Move it to a plate.
Lower the heat. Cook 200 g yellow onion and 200 g yellow onion with a pinch of salt until the onion softens, about 6 minutes. Add 2 garlic cloves and 3 g ground cumin and stir for 30 seconds.
Return the beef chuck and any juices. Add the beef broth and 1 bay leaf. The liquid should come about halfway up the main ingredient. Add a splash of water if it does not.
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 — Onion instead of Carrot; Bay Leaf instead of Thyme. Base recipe: Braised Beef Chuck with Carrot, Thyme, Cumin, and Beef Broth →

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