3hrs 15mins

Ingredients Nutrition


  1. Let the raisins marinate in the Sherry for 1 ½ hours.
  2. Preheat oven to 310 degrees F (150C).
  3. Pat the beef dry and dredge it in the flour.
  4. In a large ovenproof casserole just large enough to hold the beef, heat the oil over moderately-high heat until it is smoking.
  5. Brown the beef and transfer it to a plate.
  6. Add the onions and garlic to the casserole and cook over moderate heat, stirring, until the onions are golden.
  7. Return beef to casserole and add broth.
  8. Bring to a boil and braise beef, covered, in oven (310F – 150C) for 1 ½ hours Stir the tomato paste, sugar, vinegar and raisin mixture into the cooking liquid.
  9. Bring liquid to boil and braise beef, covered, turning 2-3 times for 30 minutes to 1 hour more.
  10. Transfer beef to a platter and keep it warm, covered loosely with aluminum foil.
  11. Skim fat from cooking liquid and reduce to about 1 cup.
  12. Season and keep warm.
  13. Slice beef across grain and arrange slices on platter.
  14. Pour some of the sauce over beef and serve remainder in sauceboat.

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