Braised Onglet pieces

Onglet pieces braised with vegetables in a port and beef stock
2½ - 3 HOURS


2 packs Onglet pieces (440g each)
Salt and Pepper
3tbsp Olive Oil
1 Onion (sliced)
1 Carrot (diced)
1 stalk Celery (diced)
200ml Port
1000ml Beef Stock
50g runny Honey
2-3 sprigs of Rosemary

Braised Onglet pieces


Preheat oven to 160°C. Allow the meat to come to room temperature, pat dry with kitchen paper and season the meat with salt and pepper.

Heat 2 tbsp oil in an oven proof braising pan and sear the meat all over until nicely browned and caramelized, remove the meat and set aside.

Add onions, carrots and celery to the pan and cook for a further 5-6 minutes. Deglaze the pan with port and reduce by half. Add all remaining ingredients and return the meat to the pan. Bring to the boil, cover the pan with its lid and transfer to the oven; braise for 2 ½ - 3 hours until the meat is tender. Check the liquid level after 1½ hours and top up with hot water if required.

Take the pan out of the oven, place on the hob and remove the lid. Reduce the sauce to a smooth consistency.

Serve with potatoes, buttered noodles or risotto

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