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Braised Balsamic Beef Cubes

December 6, 2021 • 0 comments

Braised Balsamic Beef Cubes
These succulent braised beef cubes will be filling your dreams with the addition of this beautiful barrel aged balsamic. Make sure to check out our blog post with some of the endless ways to transform leftovers (hint: you'll wish you had doubled or tripled this recipe!).
  • Cook Time:



o  2 packages 100% Grass-fed Beef Cubes

o  ¼ - ½ cup Barrel Aged Balsamic Vinegar (see notes)

o  1 medium onion, sliced

o  1 Tbsp. cooking oil

o  1 cup water

o  1 tsp. kosher or sea salt

o  ½ tsp. ground black pepper

o  ½ tsp. garlic powder

o  ¼ tsp. dried ground oregano


1.      Preheat Dutch oven on stove top over medium-high heat. Preheat oven to 300-degrees Fahrenheit.

2.      Remove cubes from package and pat dry. Season with salt, pepper, garlic and oregano.

3.      Add half a Tablespoon of cooking oil to the pan and sear cubes in batches (to avoid overcrowding and thus steaming). Add more oil as needed if necessary.

4.      Once all cubes are seared, stir in sliced onion and one cup water. Stir well to incorporate all of the yummy brown bits from the pan.

5.      Place lid on the Dutch oven and place into preheated oven for 2 hours.

6.      Cubes should begin to become tender, and the bottom of the pan should still be covered in [now thickening] liquid. You may add another ¼ - ½ cup water if necessary. 

7.      Add ¼ cup barrel aged balsamic vinegar, stir well. Replace lid and return to the 300-degree oven for another 30 minutes or until tender to your liking.

8.      Season to taste with additional salt, pepper and/or balsamic. Serve along side your favorite side dishes or use the beef in a number of different dishes (be sure to check out our blog post for some of our favorite ideas). Enjoy!


  • This Barrel Aged Balsamic Vinegar cannot be replaced with ordinary balsamic vinegar. It can be substituted with a homemade reduction, though this will contain added sugars unlike the barrel-aged. To make a reduction, simply reduce regular balsamic by at least 1/3 in a small saucepan and add honey or sugar to sweeten and mellow.
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