American Braised Beef Recipe

The word braised basically means cooking meat over coals or more precisely, in a pot placed over coals because once upon a time ovens and cookers did not exist and people used coals as a heat source for cooking.

Origins

The art of braising meat has a rich history deeply rooted in American culinary tradition. This cooking method, which involves slow-cooking meat in liquid over low, consistent heat, has been passed down through generations, evolving from the time when open flames and cast-iron pots were the kitchen staples.

Originally, braising was a practical way to tenderize tougher cuts of meat, transforming them into flavorful, melt-in-your-mouth dishes. In the early American households, where wood stoves and hearths replaced modern ovens, braising became a favored method for its ability to coax out deep, savory flavors while preserving the tenderness of the meat.

Over time, braised dishes became a comfort food classic, representing the heart and soul of American home cooking, especially in the rural South and Midwest. Today, the tradition continues, with modern twists on this age-old recipe, but the essence remains the same—slow, careful cooking that celebrates the simple joy of a hearty, flavorful meal.

To claim to know who was the first to make braised beef I think is impossible. We can, however, imagine the caravans of conquistadors that stopped from time to time to prepare food and when it was good, they could also afford to prepare this dish. Countless cultures and countries have always prepared braised beef under other names and with some slight variation.

Ingredients

• Arm or chuck roast (or spoon roast in Wisconsin!);
• Red potatoes;
• Carrots;
• Peeled jarred onions (or sliced white onions);
• Dried parsley flakes;
• Dried basil;
• Dried oregano;
• Tabasco;

Preparation

• Cut the meat into pieces, about 3 X 3 inches (to fit into a stew pot).
• Cover the meat in flour.
• Brown the meat in a small amount of oil in a frying pan.
• Meanwhile, peel the potatoes and carrots. Cut them into large pieces.
• Fill the stew pot with the meat and vegetables.
• Add water to cover just above the food.
• Season with parsley, basil, oregano, salt and pepper.
• Bring to the boil, partially cover and reduce the heat.
• Check occasionally to make sure it does not overflow.
• Simmer until cooked through (the meat is cooked and the vegetables are tender).
• Serve with crusty bread to dip in the extra broth!

Considerations

The person who sent me this recipe recommends eating this dish during the cold season. Many thanks to our friend from the United States for this dish that is very close to traditional European cuisine and is also very healthy. The picture may not be accurate and express what the final version looks like. The appearance depends a lot on the amount of ingredients you use and how you adorn the dish.