Braised beef in aromatic balsamic sauce

• braised beef2 кг kg

  cut into large pieces

• bottle of balsamic vinegar250 мл ml
• beef stock↗300 мл ml
• garlic cloves↗3

  minced

• onion↗1

  coarsely sliced

• carrot↗3

  coarsely sliced

• thyme↗5

  sprigs

• bay leaf↗1
• cornstarch1 ст. л. tbsp

  mixed with a small amount of water (optional)

Step-by-step instructions

1. 1

   Place the beef in a bowl, pour over the balsamic vinegar, mix well and let it marinate in the refrigerator for 1 hour.

2. 2

   Preheat the oven to 180 °C (160 °C convection, gas 6). In a deep roasting dish, pour the beef stock, garlic, onion, carrot, thyme and bay leaf, then add the meat together with the marinade. Stir, cover with a lid and place in the oven. Braise for 2 ½ hours until the meat is extremely tender, then let it cool slightly.

3. 3

   Transfer the meat to a colander placed over a bowl to collect the juices. Return the liquid to the dish, place it on the stove and bring to a boil until the sauce thickens to a syrup consistency. If desired, for a thicker gravy, add the cornstarch dissolved in a small amount of water and braise for another 1 minute, stirring constantly. Return the meat to the sauce, serve immediately or freeze for up to 1 month.

4. 4

   Enjoy!