When the beef is done cooking, remove it from the braising liquid, set it on a plate or a carving board, and cover it with foil to retain the heat. Braised beef should rest for at least 10 or 15 minutes before you carve it.  You can carve braised beef however you wish to serve it, depending on the particular cut. Slices are appropriate for brisket, while short ribs will likely be left whole. Fork-pulling some roasts might be appropriate, as well, if you want more of a BBQ-style dish. If you've added additional vegetables, you can remove them as well, if you want to reduce the liquid to create a sauce or gravy. Spoon into a serving bowl, cover, and set aside. After you've removed the beef, put the pot back on the stovetop over medium-high heat to reduce the amount of liquid by half, or until it reaches the consistency you desire. Season the sauce to taste with salt, pepper, and a dash of Worcestershire.  If you want to make gravy, you can also thicken the sauce by mixing a slurry of about a tablespoon of flour and a quarter-cup of sauce in a separate bowl. When the slurry is mixed thoroughly, with all the lumps whisked out, add it to your sauce slowly, whisking as you go. If you dusted the meat with flour before browning it, the sauce might thicken on its own by reduction. Cook it down some to check for the thickness before you worry about starting a slurry. Other additional aromatics like ginger, lemongrass, grated citrus rind, or garlic can be added to the liquid as it reduces for the sauce. Most commonly, you'll see braised beef paired with the vegetables it was braised with, if you chose to include any, and a potato dish of some sort. Braised beef is excellent with the following side dishes:   mashed potatoes or mashed sweet potatoes  hash browns sweet parsnips turnips or "neeps" greens like mustard, collard, turnip, or beet A bit of chopped flat-leaf parsley, rosemary, or fresh herb of your choice can liven up the braised beef. Arrange on a platter, spooning over the reduced sauce or gravy you made from the leftover braising liquid. In many parts of the world, braised beef is a common Sunday supper, especially in the cold winter and autumn months. After slowly simmering the meat in the oven, the whole house smells rich and warm.
أخرجي اللحم من الإناء عند تمام النضج، واتركيه ليهدأ في طبق أو لوح التقطيع. لتحضير الصوص: اختاري لوجبتك أطباق جانبية مناسبة. أضيفي إلى الطبق بعض الأعشاب أو أية إضافات لتزيينه.