Dallas, Texas. A city known for its big personality and even bigger steaks. But hidden within its bustling cityscape lies a sanctuary of tranquility and culinary artistry: Tei-An. This isn’t your typical Texan fare; instead, prepare to be transported to the heart of Japan with an authentic soba experience unlike any other.
My journey to Tei-An was one of anticipation. I’d heard whispers of its legendary status, a place where time seems to slow down, and every dish is crafted with meticulous care. Stepping through the unassuming entrance, I was immediately enveloped by an atmosphere of serene elegance. The minimalist décor, the soft lighting, and the gentle sounds of trickling water created an oasis of calm, a world away from the city’s vibrant energy.
Tei-An’s focus is on soba, the delicate buckwheat noodles that are a staple of Japanese cuisine. But this isn’t just any soba; it’s made fresh daily, using techniques passed down through generations. I opted for the Braised Angus Beef soba, a dish that promised a harmonious blend of textures and flavors.
As I waited, I observed the chefs working with focused precision in the open kitchen, their movements a graceful dance of culinary expertise. The aroma of simmering broth and freshly made noodles filled the air, heightening my anticipation.
When my dish arrived, it was a work of art. The glistening soba noodles were arranged with precision in a beautiful ceramic bowl, topped with tender, melt-in-your-mouth braised Angus beef. The rich, savory broth, infused with the subtle sweetness of the beef, was a revelation. Each bite was a symphony of flavors, a testament to the chef’s dedication to quality and craftsmanship.
The soba noodles, with their delicate texture and nutty flavor, were the perfect complement to the rich beef. The broth, a masterpiece in itself, was light yet deeply satisfying, warming me from the inside out. It was a dish that spoke of simplicity and refinement, a reminder that true culinary artistry lies in the mastery of fundamental flavors.
But Tei-An is more than just a meal; it’s an experience. It’s a place to slow down, to savor each bite, and to appreciate the artistry that goes into every dish. It’s a place where time seems to stand still, allowing you to fully immerse yourself in the moment.
As I finished my meal, I felt a sense of contentment wash over me. I had come to Tei-An seeking a culinary adventure, and I had found so much more. I had found a sanctuary of tranquility, a place where the simple act of eating becomes a meditative experience.
If you find yourself in Dallas, I urge you to make a pilgrimage to Tei-An. It’s not just a restaurant; it’s a journey for the senses, a reminder that food can be an art form, and that dining can be a truly transformative experience.
From Tei-An Inspired to My Kitchen: A Braised Angus Beef Homage
My experience at Tei-An ignited a fire in me. I wanted to recreate that magical flavor, that melt-in-your-mouth tenderness, in my own kitchen. While I can’t claim to replicate the master’s touch, this recipe is my humble homage to the incredible Braised Angus Beef I experienced at Tei-An. It’s a simplified version, perfect for a home cook looking to capture a taste of that exquisite dish.
Table of Contents
Chef’s Notes: Slow Braise Beef
- Uniform Beef Cuts – Cut beef into even 1-inch cubes for consistent cooking and optimal tenderness.
- Proper Searing – Sear beef in small batches to achieve a golden-brown crust without overcrowding the pan.
- Deglazing for Flavor – After browning, use red wine to deglaze the pan, scraping up the flavorful bits for a richer sauce.
- Layering Spices & Aromatics – Distribute spices and onions evenly between layers to ensure every bite is infused with deep flavors.
- Oven Timing Adjustments – Cooking times may vary based on oven accuracy and beef cut; check tenderness at the 90-minute mark.
- Sauce Reduction Option – If a thicker sauce is desired, remove the lid for the last 10 minutes of braising.
- Serving Suggestions – Pair with creamy mashed potatoes, buttered noodles, or crusty bread to soak up the rich sauce.
- Garnish for Freshness – Sprinkle fresh parsley or thyme for a vibrant, aromatic finish.
- Storage & Reheating – Store leftovers in an airtight container for up to 4 days; reheat gently on the stovetop with a splash of broth.
- Make-Ahead Tip – This dish tastes even better the next day as the flavors continue to meld overnight.
Slow Braise Beef
Discover the ultimate comfort meal with this easy slow braise beef recipe designed for chilly winter nights. Succulent beef chunks are seared to a crisp exterior before braising in a rich, red wine-infused sauce with aromatic spices. This dish exudes warmth and luxury, offering tender meat and deep, layered flavors—a true holiday comfort that’s both simple and satisfying. Perfect for family dinners, intimate gatherings, or a festive winter feast, this recipe transforms everyday ingredients into a gourmet experience that will impress your guests and warm your soul.
4
servings25
minutes2
hours850
kcal2
hours25
minutesKeep the screen of your device on
Ingredients
- Meat
3 lbs beef chuck boneless and cut into hearty, 1-inch cubes
- Oil & Spices
6 Tbsp extra virgin olive oil
1 tsp cumin powder
1 tsp smoked paprika
2 tsp coarse salt
1 tsp ground black pepper
- Vegetables
1 large yellow onion sliced into broad strips
2 cloves garlic finely minced
- Liquids
3/4 cup red wine
1/4 cup water
- Alternative Ingredients:
Beef chuck can be replaced with stew beef or brisket for a similar texture.
Extra virgin olive oil may be substituted with avocado oil if preferred.
Cumin powder can be swapped with a pinch of ground coriander for a milder earthiness.
Smoked paprika may be replaced with regular paprika if a smokier flavor is not desired.
Red wine can be substituted with beef broth combined with a dash of red wine vinegar.
Water may be exchanged for additional beef or vegetable broth to intensify the sauce.
Yellow onion can be switched with shallots for a subtler flavor.
Garlic cloves can be replaced by 1/4 tsp garlic powder per clove in cases of allergy or preference.
Directions
- Preparation Browning – Begin by cutting the beef into evenly sized, 1-inch cubes to ensure consistent cooking. Heat 6 Tbsp of extra virgin olive oil in a cast iron skillet over high heat and brown the beef in batches, about 4–5 minutes per side, to develop a robust crust. Once browned, transfer the meat onto a plate and allow any excess oil to remain in the skillet for added flavor.
- Sautéing Layering – Lower the heat to medium and add the sliced yellow onion and minced garlic into the same skillet, cooking for approximately 5 minutes until they soften and develop a hint of caramelization. Preheat your oven to 360°F during this time. In a dutch oven, create alternating layers by placing half the beef, then sprinkling 1/2 tsp each of cumin and smoked paprika along with 1 tsp salt and 1/2 tsp pepper, followed by half the sautéed onion and garlic; repeat with the remaining ingredients.
- Braising Finishing – Pour 3/4 cup red wine and 1/4 cup water evenly over the layered meat, ensuring the flavors meld together. Bring the mixture to a gentle boil on the stovetop for about 3 minutes, then cover securely and transfer to your preheated oven. Let the dish braise for roughly 90 minutes until the beef is melt-in-your-mouth tender, optionally removing the lid for the final 10 minutes to concentrate the sauce.
Equipment
- Chef’s Knife
- Cutting Board
- cast iron skillet
- Dutch Oven
- Mixing Bowls
Notes
- For optimal results, ensure all beef pieces are cut uniformly to promote even braising and deepen the flavor. Serve this hearty dish with a side of creamy mashed potatoes, roasted root vegetables, or a crisp green salad to complement the rich sauce. If you desire an extra layer of complexity, add a few diced carrots or parsnips during the sautéing phase. Finally, a sprinkle of freshly chopped parsley or thyme over the finished dish will invigorate the presentation and aroma.
Nutrition Facts
- Calories: 850kcal
- Fat: 60g
- Saturated Fat: 19.5g
- Cholesterol: 234mg
- Sodium: 1443mg
- Potassium: 1248mg
- Carbohydrates: 4.5g
- Fiber: 4g
- Sugar: 1.5g
- Protein: 64.5g
- Vitamin A: 330IU
- Vitamin C: 2.6mg
- Calcium: 75mg
- Iron: 8mg
FAQs: Slow Braise Beef
Can I make this recipe without red wine?
Yes! Substitute red wine with beef broth and a dash of red wine vinegar to maintain depth of flavor.
What’s the best beef cut for braising?
Beef chuck is ideal due to its marbling, but brisket or stew beef can be used for similar tenderness.
Can I cook this in a slow cooker?
Yes! Sear the beef first, then transfer all ingredients to a slow cooker and cook on low for 6-8 hours or high for 4-5 hours.
How do I thicken the sauce?
For a thicker sauce, remove the lid for the last 10 minutes of braising or mix 1 tsp cornstarch with 2 Tbsp water and stir it in.
Can I make this dish ahead of time?
Absolutely! This dish develops even deeper flavors when made a day in advance. Store in the fridge and reheat gently.
What side dishes pair well with this braised beef?
Mashed potatoes, polenta, roasted root vegetables, buttered egg noodles, or a crusty baguette complement the dish beautifully.
Can I freeze leftovers?
Yes, store cooled leftovers in an airtight container for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop.
How do I prevent the beef from drying out?
Ensure a tight-fitting lid during braising and avoid overcooking. The slow, moist cooking method keeps the beef tender.
Can I add more vegetables?
Certainly! Carrots, parsnips, or mushrooms can be added during the sautéing phase for extra depth and texture.
What can I do with leftovers?
Shred the beef and use it for tacos, sandwiches, pasta, or a filling for savory hand pies.
