Slow-Braised Beef with Apple Cider Vinegar & Root Vegetables
A hearty, rustic dish where CEREN Apple Cider Vinegar tenderizes the beef and adds tang that balances the sweetness of carrots and onions.
Ingredients
- 1.5 kg beef chuck or brisket, cut into large chunks
- 3 tablespoons CEREN Apple Cider Vinegar
- 3 tablespoons olive oil
- 2 large onions, sliced
- 3 carrots, chopped into thick pieces
- 2 parsnips, chopped
- 4 cloves garlic, crushed
- 2 cups beef broth
- 1 cup dry red wine (optional, can replace with more broth)
- 2 tablespoons tomato paste
- 2 sprigs fresh thyme
- 2 bay leaves
- Salt and black pepper, to taste
Instructions
- Marinate beef: Rub beef chunks with salt, pepper, and CEREN Apple Cider Vinegar. Let rest for at least 30 minutes — this begins to break down fibers for tenderness.
- Sear meat: Heat olive oil in a heavy Dutch oven. Brown beef pieces on all sides until deep golden. Remove and set aside.
- Build flavor base: In the same pot, sauté onions, carrots, parsnips, and garlic until slightly caramelized. Stir in tomato paste and cook for 2 minutes to concentrate flavor.
- Deglaze: Pour in wine (or broth) and scrape up brown bits from the bottom — these hold incredible flavor.
- Slow braise: Return beef to the pot, add broth, thyme, and bay leaves. Cover tightly and simmer on low for 3–4 hours, until beef is fork-tender.
- Finish: Taste and adjust seasoning. The vinegar will have mellowed, leaving behind subtle tang that balances the richness.
- Serve: With creamy mashed potatoes or bulgur pilaf.
👉 A comforting, slow-cooked dish where apple cider vinegar is the secret ingredient that transforms toughness into tenderness.