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Braised Beef with rice

Braised Beef with rice


(Makes 6 servings)

  • 2 lbs beef shoulder
  • 2 onions, sliced
  • ½ bunch parsley, minced
  • 3-4 ripe tomatoes
  • 1 tsp. sweet tomato paste
  • 3.4 fluid ounces of extra virgin olive oil
  • 2/3 cups red wine
  • 1 clove
  • 3 cups of basmati rice
  • Salt, pepper


Cut the beef into cubes. Cut the onion in thin slices. Grate the tomatoes in the grater. Put the olive oil in a skillet and sauté the beef over medium heat until browned on all sides. Add the onions and let them brown for a while along with the meat. Deglaze with wine, and cook for another 10 minutes over low heat. Dilute tomato paste in one cup of water. Add the tomatoes, tomato paste, parsley, a little sugar, salt, pepper and cloves. Stir and cook on low heat for approximately one hour, until the beef is tender. Rinse the rice 2 to 3 times with cold water and drain well in a colander. In a saucepan, add 6 cups of water, rice and a little olive oil with a pinch of salt. Set the burner on high heat. Once the water begins to boil, reduce heat and simmer until water is absorbed. Serve the braised beef over rice.