Juicy Braised Beef

Ingredients

• Lamb tail fat 50 g
• Beef (loin, neck, or shoulder) 1 kg
• Onions 1 kg
• Butter 100 g
• Dried barberries 2 tbsp
• Salt
• Black pepper

Method

1. 1.Heat a pan over low heat, thinly slice the lamb tail fat, and render it down.
2. 2.Remove the cracklings, increase the heat to medium, and sear the room-temperature beef on both sides. The meat does not need to cook through, just achieve a nice golden crust.
3. 3.Remove the beef from the pan, add the sliced onions and a pinch of salt, and stir in the rendered fat.
4. 4.Arrange the seared beef over the bed of onions, then season with salt and black pepper.
5. 5.Cover with a lid and cook on low heat for 1–2 hours depending on the cut, stirring occasionally and checking the liquid. Cook until the meat is melt-in-your-mouth tender and the onions have dissolved into a sauce.
6. 6.Near the end of cooking, stir in the butter.
7. 7.Finally, add the dried barberries and cook for another 5 minutes before serving.

Notes

• Always bring the meat to room temperature before searing so the pan stays hot and the meat retains its juices.
• If the onions do not release enough liquid during braising, add a small splash of hot water.