Cut the meat into half an inch thick slices and use a meat mallet to tenderize each of them. Once tenderized, cut the slices into smaller pieces and season with black pepper from both sides.
Heat up a few tablespoons of vegetable or olive oil in a deep pan, Wok or pot. Finely chop 2 onions and sauté on high heat until they start to brown. Add 2 cloves of chopped garlic and sauté for a few more minutes.
Go on with 2 tbsp of soy sauce, 2 tbsp of tomato puree, 2 tbsp of mustard and 2 tbsp of red paprika. Keep adding these ingredients one by one and always mix and cook for 2 minutes before adding the next.
Pour in a small glass of quality red wine and cook for 4-5 minutes so the alcohol evaporates.
Add the meat now and mix it with the base properly. Add 2 stalks of rosemary or thyme, turn the heat down to low-medium, cover with a lid and braise the beef for about 30 minutes.
30 minutes later, the beef has released lot’s of juices but we need more liquids. Add 1 and a half cup of beef stock or broth. Cover again and braise for 30 more minutes.
Give the braised beef sauce a taste and season with salt and pepper to taste. Once the meat has become almost fully tender, it’s time to add some vegetables. For this braised beef recipe, I’m using just carrots. I’m adding 2 carrots, cut into smaller pieces.
Keep on braising until the carrots are fully cooked, the beef should be almost fall-apart tender by now.
The last thing to do is to thicken up the sauce. Mix a bit of water with 2 tablespoons of all purpose flour and start adding the mixture to the pan or pot. Keep in mind that the flour takes a minute of cooking to bind with the liquids so do not all of the mixture at once.
Once you are happy with the sauce consistency, our braised beef is ready and we can serve. I’m using mashed potatoes as the side today, but rice, pasta or baked potatoes would work just as well.