Braised Beef in Dark Caramel Sauce
Tender braised beef slow-cooked in a rich, dark caramelized sauce with a vinegar marinade that tenderizes the meat overnight. A comforting, budget-friendly dish that delivers deep, complex flavors with minimal effort — perfect for a cozy Sunday dinner.
🛒 Ingredients
5 servings
- 1 kg (2.2 lb) braising beef (chuck, brisket, or round)
- ½ cup white wine vinegar
- 1 teaspoon sugar
- 2 tablespoons neutral oil
- 1 tablespoon butter
- 2 teaspoons salt
- 2 bay leaves
- 1 medium onion, sliced
- 1 garlic clove, crushed
- Black pepper to taste
- Boiling water as needed
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Directions
- 1
The night before, pierce the beef all over with a knife. Combine the vinegar, garlic, onion, salt, and a generous grinding of black pepper. Submerge the beef in this marinade, cover, and refrigerate overnight.
- 2
A few hours before serving, remove the beef from the marinade and pat dry with paper towels. Strain the marinade and set the liquid aside.
- 3
Heat the oil and butter in a heavy-bottomed pot over medium-high heat. Add the sugar and let it caramelize to a golden amber color.
- 4
Add the beef (without the onion) and sear over low heat, turning regularly, until well browned on all sides.
- 5
Add the bay leaves and the reserved marinade liquid. Gradually add boiling water, ladle by ladle, simmering covered until the beef is tender and coated in a thick, dark sauce.
- 6
Once the beef is tender and the sauce is deeply colored, remove from heat. Slice and serve immediately with white rice or mashed potatoes.
💡 Chef's Tip
Add a tablespoon of tomato paste alongside the bay leaves for an even richer sauce. Chuck roast works particularly well and becomes melt-in-your-mouth tender with long, slow cooking.
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