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Braised Beef with Caramelized Pineapple & Garlic is a rich, slow-cooked dish blending tender beef, sweet pineapple, and aromatic garlic in a glossy sauce.

Braised Beef with Caramelized Pineapple & Garlic

Braised Beef with Caramelized Pineapple & Garlic is a slow-cooked comfort dish featuring tender beef, sweet caramelized pineapple, and aromatic garlic in a rich, glossy sauce. Course Main Course Cuisine Fusion / Comfort Food Servings 4–6 servings Prep Time 20 minutes Cook Time 2 hours 10 minutes Total Time 2 hours 30 minutes
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Ingredients Method Notes

Ingredients
  

  • Ingredients
  • Main Ingredients
  • 1.2 kg beef chuck or blade cut into large cubes
  • 250 g fresh pineapple rings or thick slices
  • 1 large onion about 150 g, sliced
  • 8 garlic cloves about 40 g, peeled and lightly crushed
  • 30 ml olive oil
  • 20 g unsalted butter
  • 500 ml beef stock low sodium
  • 60 ml soy sauce
  • 30 ml apple cider vinegar
  • Spices & Seasoning
  • 15 g brown sugar
  • 5 g smoked paprika
  • 3 g ground black pepper
  • 2 g dried thyme
  • Salt to taste
  • Fresh parsley finely chopped (optional, for garnish)

Method
 

  1. Pat the beef dry thoroughly and season evenly with salt and black pepper.
  2. Heat olive oil in a heavy pot or Dutch oven over medium-high heat. Sear the beef in batches until deeply browned on all sides. Remove and set aside.
  3. Add butter to the same pot. Place pineapple slices in the pot, sprinkle lightly with brown sugar, and caramelize on both sides until golden. Remove and set aside.
  4. Add sliced onion and crushed garlic to the pot. Sauté gently until softened and fragrant.
  5. Deglaze with apple cider vinegar, scraping the bottom well. Add soy sauce and beef stock, then return the beef and its juices to the pot.
  6. Bring to a gentle simmer, cover, reduce heat to low, and braise for about 1 hour and 45 minutes.
  7. Add the caramelized pineapple during the last 15 minutes of cooking. Adjust seasoning, garnish with parsley, and serve hot.

Notes

Notes / Tips
Use well-marbled beef cuts for the most tender result.
Keep the braise at a gentle simmer, not a boil.
Lightly crushing garlic prevents bitterness and releases aroma slowly.
This dish tastes even better the next day as flavors deepen.