Sunday is my rest day, and I often spend it braising beef low in the oven for 3 hours. I get it going after breakfast, take the dog for a long walk, and come back to meat that falls apart with a spoon. The cheaper, tougher cuts work best for this.
Served over potatoes, polenta or bread
Braised Short Ribs over Mashed Potatoes
I make this dinner for guests. Bone-in short ribs get a hard sear, then braise in red wine and beef stock until they slide off the bone. Spoon them over creamy mashed potatoes with plenty of sauce. A single rib has a lot of protein.
Red Wine Short Ribs with Brussels Sprouts
Same slow braise, lighter plate. I skip the potatoes and roast Brussels sprouts until they’re crispy and charred at the edges. The bitterness of the sprouts balances the rich beef. It’s how I eat short ribs when I’m keeping carbs low.
Classic Pot Roast
Chuck roast, carrots, onions and potatoes braised in one pot until fork-tender. It’s the dinner I grew up on and the one I make most often for my own family. Brown the roast properly before it goes in the oven, because that crust flavors the whole pot. Leftovers work for sandwiches.
Balsamic Braised Beef
Balsamic vinegar gives this braise a sweet tang. Chuck roast cooks low with onions, garlic and rosemary until it shreds. I serve it over polenta or mashed cauliflower. It’s simple to make.
Belgian Beef Carbonnade
Beef braised in dark beer with a large amount of caramelized onions. A little mustard and brown sugar balance the bitterness. It’s filling and savory. Serve with fries or crusty bread the Belgian way.
Pasta and noodles
Italian Beef Braciole
Thin slices of beef rolled around parmesan, garlic, parsley and breadcrumbs, then braised in tomato sauce for a couple of hours. It’s a Sunday tradition in a lot of Italian-American homes. The sauce doubles as the pasta sauce. Slice the rolls to show off the swirl.
Short Rib Ramen
Leftover braised short rib works well in a bowl of ramen. Shred the meat into a rich broth with noodles, bok choy and a jammy soft-boiled egg. The egg and beef together make it a real protein meal.
Pappardelle with Braised Beef Ragu
Chuck roast braised in tomatoes and red wine until it falls apart, then shredded back into the sauce. Wide pappardelle noodles hold the sauce. This is my favorite winter pasta. A good grating of parmesan finishes it.
Beef Bourguignon
This is a French classic. Beef chunks braise in red wine with bacon, mushrooms and pearl onions until the sauce turns glossy and deep. It takes time, but most of it is hands-off. Serve with egg noodles or crusty bread to catch every drop.
Red-Braised Beef Noodle Soup
Taiwanese beef noodle soup starts with beef shank braised in soy, star anise and chili bean paste. The broth is spicy and rich, and the beef turns very soft. Add noodles and bok choy for a full bowl. It’s one of my favorite cold-weather meals.
Rice plates and bowls
Ropa Vieja
Cuba’s national dish is flank steak braised with peppers, onions, tomatoes and olives until it shreds into tender strands. The name means old clothes, and it looks the part. I serve it with black beans and rice for a complete plate. Flank is lean, so it’s a good protein option.
Korean Braised Short Ribs
Galbi jjim is short ribs braised with soy, pear, garlic and ginger alongside carrots and radish. It’s sweet, savory and tender. I serve it with steamed rice and kimchi. Make it for a special weekend dinner.
Birria Bowls
Birria is braised in a rich chile broth that you can drink on its own. I skip the tortillas some nights and build a bowl with rice, the shredded beef, avocado and a ladle of consommé. It’s spicy and high in protein. I always add pickled onions on top.
Beef Rendang
This Indonesian braise cooks beef in coconut milk and spices until the liquid disappears and the meat turns dark and caramelized. It takes patience. Serve with jasmine rice and cucumber. It gets better the next day.
Braised Beef Rice Bowls
This is how I use up any leftover braised beef. Reheat it in its sauce, spoon it over rice and add whatever vegetables are in the fridge. It’s a 10-minute dinner. It also works for meal prep.
Leftover braised beef keeps 3 to 4 days in the refrigerator or 3 to 4 months in the freezer, based on USDA leftovers guidance.
Jamaican Braised Oxtail
Oxtail braised with allspice, thyme, scotch bonnet and butter beans until the meat falls from the bone. The sauce is rich from all the collagen. I serve it with rice and peas. Ask your butcher for oxtail if you can’t find it.
Tostadas, sandwiches and enchiladas
Barbacoa Tostadas
Beef cheeks or chuck braised with chipotle, cumin, garlic and lime until it shreds with a fork. I pile it on crispy tostadas with guacamole and a little crumbled cotija. It’s a flavorful way to use a cheap cut. Make extra, because it freezes well.
For extra barbacoa going into the freezer, the University of Georgia’s food preservation center suggests packing it tightly and labeling each package with the packaging date.
French Dip Sandwiches
Slow-braised beef, sliced thin and piled on a toasted roll with provolone. The braising liquid becomes the au jus for dunking. It’s messy to eat. Each sandwich has a lot of protein.
Shredded Beef Enchiladas
Leftover braised beef rolled into tortillas, smothered in red enchilada sauce and cheese, then baked until bubbly. It stretches one braise into a second dinner. Top with sour cream and cilantro.
