Beef & Cider Braise
Tender beef in a cider-wine reduction inspired by tripes à la mode, but built on diced beef chuck that cooks fast with high heat and a splash of cider vinegar. Comfort in 20 minutes.
- Total time
- 25 min
- Servings
- 4
- Calories
- 420
- Protein
- 38g
Ingredients
- 1.5 lb beef chuck, diced into 1-inch cubes
- 1 medium yellow onion, sliced into thin wedges
- 2 medium carrots, cut into 1-inch pieces
- ¾ cup dry apple cider or white wine
- 2 tbsp cider vinegar or white vinegar
- 1 cup beef broth
- 3 sprigs fresh thyme sprigs (or 1 tsp dried)
Instructions
- 1
Heat olive oil in a large skillet over medium-high until shimmering, about 1 minute.
- 2
Add beef in a single layer. Let it sear 2–3 minutes without stirring until golden, then stir and cook 2 more minutes.
- 3
Add onion and carrot. Stir and cook for 3 minutes until softened at the edges.
- 4
Pour in cider, vinegar, and broth. Add thyme. Bring to a simmer.
- 5
Simmer for 10 minutes, stirring occasionally, until beef is tender and sauce reduces slightly.
- 6
Season with salt and black pepper. Serve hot in bowls with crusty bread.
Tools you’ll need
- 12-inch skillet with lid
- wooden spoon
- chef's knife
- cutting board
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