Ingredients
- 1 kg TenderBites Heel Muscle, cut into large chunks
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 medium carrots, sliced
- 2 celery stalks, chopped
- 1 cup red wine (optional but recommended)
- 2 cups beef broth
- 2 tbsp tomato paste
- 2 bay leaves
- 1 tsp dried thyme
- Salt and freshly ground black pepper, to taste
- Chopped parsley, for garnish
Meat You'll Need
Preparation
- Sear the beef – Pat the heel muscle pieces dry with paper towels. Season with salt and pepper. Heat olive oil in a heavy pot or Dutch oven and brown the meat on all sides. Remove and set aside.
- Sauté the aromatics – In the same pot, sauté onion and garlic until fragrant. Add carrots and celery; cook for 3–4 minutes.
- Deglaze with wine – Pour in the red wine and scrape the browned bits from the bottom of the pan. Simmer for 5 minutes to reduce slightly.
- Simmer low and slow – Add tomato paste, beef broth, bay leaves, and thyme. Return the beef to the pot. Cover and cook on low heat for 2½–3 hours, or until fork-tender.
- Finish and serve – Adjust seasoning, remove bay leaves, and thicken the sauce slightly if desired. Garnish with parsley before serving.
Cooking Tips
Improve your Slow-Braised Beef Heel Muscle in Red Wine Gravy with some cooking secrets from TenderBites.
- Low and Slow is Key: Heel muscle is a hardworking cut — long simmering makes it incredibly tender.
- No Wine? Replace it with extra broth and a tablespoon of balsamic vinegar for depth.
- Batch Cooking: This dish tastes even better the next day; refrigerate overnight and reheat gently.
- Serving Suggestion: Best paired with mashed potatoes, rice, or crusty bread to soak up the sauce.
