Description
This Citrus-Braised Beef with Garlic & Herbs is a tender, slow-cooked dish featuring bright citrus flavors and aromatic herbs, perfect for a comforting dinner.
Ingredients
Scale
- 3 pounds beef chuck, cut into 2-inch pieces
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 1 head garlic, cloves separated and peeled
- 2 cups low-sodium beef broth
- 1 cup freshly squeezed orange juice (from about 2–3 oranges)
- 1/4 cup freshly squeezed lemon juice (from about 1–2 lemons)
- 2 tablespoons tomato paste
- 4 sprigs fresh thyme
- 4 sprigs fresh rosemary
- 2 bay leaves
Instructions
- Season beef pieces generously with salt and pepper.
- In a large Dutch oven or heavy pot, heat olive oil over medium-high heat. Working in batches, sear beef on all sides until deeply browned, about 4-5 minutes per batch. Transfer seared beef to a plate.
- Reduce heat to medium. Add garlic cloves to the pot and cook, stirring, until fragrant and lightly golden, about 1 minute.
- Stir in beef broth, orange juice, lemon juice, and tomato paste, scraping up any browned bits from the bottom of the pot.
- Return beef to the pot along with any accumulated juices. Add thyme, rosemary, and bay leaves. Bring to a simmer.
- Cover the pot and transfer to a preheated 325°F (160°C) oven. Braise for 2 1/2 to 3 hours, until beef is fork-tender.
- Remove from oven. Discard herb sprigs and bay leaves. Taste and adjust seasoning with salt and pepper if needed.
- Serve beef with braising liquid over mashed potatoes, rice, or crusty bread.
Notes
For best results, use a full head of garlic—the cloves soften and sweeten during braising. Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
Nutrition
- Calories: 420
- Sugar: 6 g
- Fat: 28 g
- Carbohydrates: 12 g
- Protein: 32 g