Braised Beef Recipe

Prepare beef

Pat the beef cubes dry with paper towels. Season evenly with 1 1/2 tsp kosher salt and 1 tsp black pepper.

Brown meat

Heat 2 tbs vegetable oil in a heavy Dutch oven or deep skillet over medium-high heat until shimmering. Working in batches to avoid crowding, brown the beef cubes on all sides, about 3–4 minutes per batch. Transfer browned beef to a plate and set aside.

Sweat onions & garlic

Reduce heat to medium. Add the sliced onion to the pot and a pinch of salt; cook, stirring occasionally, until softened and beginning to brown, about 6–8 minutes. Add the minced garlic and cook 30–60 seconds until fragrant.

Build braising liquid

Stir in 1 tbs tomato paste and cook 1 minute. Pour in 1 cup red wine (or an extra cup of beef stock if not using wine) to deglaze the pan, scraping up browned bits. Let wine reduce by half, about 2–3 minutes. Add 3 cups beef stock, 2 bay leaves, 1 tsp ground cumin and 1 tsp dried oregano. Return the browned beef and any accumulated juices to the pot so meat is mostly submerged.

Braise

Bring liquid to a gentle simmer, then cover with a tight-fitting lid and reduce heat to low. Simmer gently until the beef is fork-tender, about 2 to 2 1/2 hours. Check once at the 1-hour mark, skim any excess fat, and rotate pieces so they cook evenly. If liquid level falls below halfway, add up to 1/2 cup more stock or water.

Finish braise

When beef is tender, remove lid and increase heat to medium. Stir in the sliced sweet peppers and simmer uncovered for 6–8 minutes so peppers soften but retain some texture. Taste the sauce and season with the remaining 1/2 tsp kosher salt if needed. Remove and discard bay leaves.

While the beef braises (at least 15–20 minutes before serving), make the cumin-chili oil. In a small, heatproof bowl combine 2 tsp ground cumin, 1 tsp crushed red pepper flakes, 1 tsp smoked paprika, 1 smashed garlic clove, and 1 tsp salt.

Warm 1 cup neutral oil in a small saucepan over medium heat until it reaches a gentle shimmer (do not let it smoke). Remove from heat and carefully pour the hot oil over the spice mixture in the bowl. Stir to combine. Let sit 10 minutes for flavors to infuse, then remove and discard the garlic clove. The oil can be used warm or at room temperature.

Stir chopped cilantro and 1 tbs fresh lime juice into the braised beef just before serving to brighten flavors, reserving a small handful of cilantro for garnish.

Transfer beef and peppers to a warm serving dish or ladle directly from the pot. Drizzle 2–3 tbs of the cumin-chili oil over the top (more to taste). Garnish with the reserved cilantro leaves.

Serve with rice, mashed potatoes, or warm flatbreads to soak up the sauce.