Braised Beef in Red Wine with Onion Rings Recipe

• 9g Tea&Grill BBQ green tea seasoning
• 1kg beef chuck, cut into large chunks
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 large onion, thinly sliced into rings
• 1/4 cup chopped fresh rosemary
• 1/4 cup chopped green onions
• 1/2 cup red wine (such as Cabernet Sauvignon or Merlot)
• 1/2 cup beef broth
• 1/4 cup tomato paste
• Salt and freshly ground black pepper
• 1/4 cup chopped fresh parsley, for garnish

• Pat the beef chunks dry with paper towels. In a small bowl, combine the minced garlic, grated ginger, chopped rosemary, and chopped green onions. Mix well.
• Rub the olive oil all over the beef chunks, then rub the herb mixture onto the beef, ensuring they are evenly coated. Season the beef generously with salt, black pepper, and 5g of the Tea&Grill BBQ green tea seasoning. Let the beef rest at room temperature for 10 minutes to allow the flavors to penetrate.

• Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the seasoned beef chunks and sear on all sides until they are browned, about 3-4 minutes per side. Remove the beef from the pot and set aside.

• In the same pot, add a little more olive oil if needed. Add the thinly sliced onion rings and sauté over medium heat until they are soft and slightly caramelized, about 8-10 minutes. Stir occasionally to prevent sticking.

• Add the red wine, beef broth, and tomato paste to the pot with the onion rings. Stir well to combine and scrape up any browned bits from the bottom of the pot.
• Return the beef chunks to the pot. Bring the mixture to a simmer, then reduce the heat to low. Cover the pot with a lid and let it braise in the oven at 150°C (300°F) for about 2-2.5 hours, or until the beef is tender and falls apart easily.

• Remove the pot from the oven. Let the beef rest for a few minutes. Taste the sauce and adjust the seasoning with salt and black pepper if needed.
• Serve the braised beef and onion rings in deep bowls, spooning the rich, flavorful sauce over the top. Garnish with chopped fresh parsley.
• Serve immediately, enjoying the tender beef and caramelized onion rings in the aromatic red wine sauce.