Port Braised Beef with Rosemary Apples

Name: Port Braised Beef with Rosemary Apples
Prep time: 20 min
Cook time: 160 min
Total time: 180 min
Yield: 4
Ingredients: Veal cheek 2.2 lbs; Port wine 1.7 cups; Carrots 2; White onions 1; Juniper berries 4; Bay leaves 4 leaves; Celery 1 rib; Water 4 ¼ cups; Butter 2.8 tbsp; Type 00 flour to taste; Cornstarch 1 ½ tsp; Fine salt to taste; Black pepper to taste; Fuji Apples 2; Powdered turmeric ¼ tsp; Apple cider vinegar 1 ½ tbsp; Fine salt to taste; Black pepper to taste; Extra virgin olive oil to taste; Rosemary to taste

it fr es de br

632

Calories per serving

Energy Kcal 632
Carbohydrates g 31.5
of which sugars g 19.9
Protein g 43.6
Fats g 29.4
of which saturated fat g 11.88
Fiber g 5.1
Cholesterol mg 149
Sodium mg 731

Difficulty: Average
Prep time: 20 min
Cook time: 2 h 40 min
Serving: 4

PRESENTATION

Stracotto with port and rosemary apples is one of those dishes that just knows how to take its sweet time. Honestly, the results are really really worth it. With Portuguese roots, this meal uses the magic of slow-cooked veal cheek, letting it soak up all the goodness from Port wine—a local favorite that brings a deep, slightly sweet richness. The secret? It's all about patience. You’ll notice how the meat turns so so tender after a nice long braise. And the Port? It gives a bold, savory kick you just don’t get with regular wine.

Most folks might go for potatoes on the side, but here things take a fun twist: roasted Fuji apples come into play, diced up and tossed with rosemary. That switch from the usual starchy side? Pretty creative. And the apples add a moist and aromatic touch that lifts the whole dish. While many might think there’s nothing like a classic roast, this take on braised beef with port really opens up a whole new world of flavors.

The apples, with their crispy edges from roasting and that herby rosemary twist, work surprisingly well with the richness of the beef. There’s something fun about seeing fruit and meat team up like this—what you get is a mix of tangy and savory in every bite, making each forkful interesting. The combination gives you the comfort of an old-school stew with a fresh twist, so the rosemary apple beef never feels heavy or boring.

Stews like this are usually about sticking with what works, but swapping in apples instead of potatoes shows how easy it is to shake up the usual routine while still keeping things cozy. Many are used to slow-cooked beef with sides, but this beef and fruit pairing? It's an easy way to get creative without having to learn a bunch of new tricks. Thing is, it's all about giving that traditional comfort food a little edge and seeing where it takes you, making it a dish that’s as much about the journey as it is about the destination.

INGREDIENTS

632

Calories per serving

Veal 2.2 lbs (1 kg) - cheek

Port wine 1.7 cups (400 g)

Carrots 2

White onions 1

Juniper berries 4

Bay leaves 4 leaves

Celery 1 rib

Water 4 ¼ cups (1 l)

Butter 2.8 tbsp (40 g)

Type 00 flour to taste

Cornstarch 1 ½ tsp

Fine salt to taste

Black pepper to taste

for the apples: Fuji Apples 2; Powdered turmeric ¼ tsp; Apple cider vinegar 1 ½ tbsp (20 g); Fine salt to taste; Black pepper to taste; Extra virgin olive oil to taste; Rosemary to taste

Preparation

How to prepare Port Braised Beef with Rosemary Apples

To prepare the Port braised beef with apples and rosemary, first wash and peel the vegetables, then chop them roughly (1-2-3).

Now cut the meat into pieces of about 7 oz (200 g) 4 and coat them in flour 5. In a large pot, add the butter and melt it over medium heat 6.

Once the butter has melted, add the floured meat 7 and brown it on all sides for a few minutes. When the meat is well browned, add the vegetables 8, bay leaves, juniper berries, and Port wine 9.

Add water 10, season with salt and pepper, cover with a lid 11, and cook over low heat for at least two hours. Meanwhile, work on the apples: wash and halve them 12;

remove the core and chop into rough wedges 13. Transfer everything to a bowl, season with oil 14, and apple cider vinegar 15

and rosemary. Season with salt, pepper, and turmeric 16, and mix to flavor them. Grease a baking dish with oil, add the seasoned apples 17, and bake in a preheated static oven at 350°F (180°C) for about 20 minutes. Once ready 18, keep the apples warm.

Meanwhile, the braised beef will also be done cooking 19, remove the meat and set it aside 20. Remove the bay leaves 21

and extract only the vegetables, place them in a tall mixer glass 22 and blend with an immersion blender 23 to obtain a puree 24.

In a small saucepan, pour the remaining cooking broth, add cornstarch 25, and reduce the sauce over low heat 26. Serve the braised beef with apples, vegetable puree, and drizzle the meat with the sauce made from the cooking broth 27.

Storage

The Port braised beef with apples and rosemary can be stored in the refrigerator for up to 2-3 days in an airtight container. Freezing is not recommended.