15 hours ago, gfweb said:I use a pyrex dish and add a cup of red wine, 1 tbsp tomato paste, two tbsp soy, an onion in wedges and a carrot sliced (don't omit the carrot, it matters).
Th liquid should come halfway up the meat. Add water as needed.
Cover with foil and bake at 250 or 300 for 3 hours.
Although I use lots of SV, the product is different than the braised beef and I like braised here.
I think the biggest trip up for a lot of people with oven braising is the lid. Get one of those colorful cast iron pots and put the lid on tight and your braise will overheat even in a very slow oven (ask me how I know!). Lately I’ve been following a small variation of this method, but instead of using aluminum foil I make a parchment paper cartouche on top of a small roasting pan. I have an anova oven so I’m at about 250 with 30% steam.
