Braised Steak

Autumn has arrived, and cool days and cooler nights make one search for hearty meals and cooking methods that do not consume a lot of work. Bonus that the oven helps add heat to the kitchen.

Prowling the freezer I find a chuck steak that really needs to be dealt with, and I ponder roast, (which could render a dish fit for repairing a set of shoes), or a slow wet cooking method to break down the collagen and render a succulent tasty main course.

From Wikipedia:

Braising (from the French word braiser) is a combination-cooking method that uses both wet and dry heats: typically, the food is first browned at a high temperature, then simmered in a covered pot in cooking liquid (such as wine, broth, coconut milk or beer). It is similar to stewing, but braising is done with less liquid and usually used for larger cuts of meat. Braising of meat is often referred to as pot roasting, though some authors make a distinction between the two methods, based on whether additional liquid is added. Osso buco and coq au vin are well known braised meat dishes, and the technique can be used to prepare fish, tempeh, tofu or fruits and vegetables.

Most braises follow the same basic steps. The food to be braised (meats, vegetables, mushrooms, etc.) is first pan-seared to brown its surface and enhance its flavor (through the Maillard reaction). If the food will not produce enough liquid of its own, a certain amount of cooking liquid that often includes an acidic element (e.g., tomatoes, beer, balsamic vinegar, wine) is added to the pot, often with stock. A classic braise is done with a relatively whole cut of meat, and the braising liquid will cover two-thirds of the food in the pan. The dish is then covered and cooked at a very low simmer until the meat becomes so tender that it can be “cut” with just the gentlest of pressure from a fork (versus a knife). Often the cooking liquid is finished to create a sauce or gravy as well.

A successful braise intermingles the flavors of the foods being cooked with those of the cooking liquid. This cooking method dissolves the meat’s collagen into gelatin, which can greatly enrich and thicken the liquid. Braising is economical (as it allows the use of tough and inexpensive cuts), and efficient (as it often enables an entire meal to be prepared in a single pot or pan).

Simple Braised Steak

Juicy, Tender meat with hearty onion-mushroom gravy. A true winner for a winter's dinner.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 10 minutes mins

Course Dinner, Main Course

Cuisine American, European, French, Global

Servings 2

Calories 659 kcal

Equipment

• 1 Dutch Oven Heavy, with tight-fitting lid

Ingredients

  

1x2x3x

• 1 lb Chuck Steak Cheap, well marbled, tender when braised
• 3 tbsp Seasoned Flour
• 1-2 ea Onions Peeled, ringed.
• 1 cup Mushrooms Cleaned, sliced
• 2 cups Beef Stock Low Sodium
• 1 tbps Worcestershire Sauce
• 1 tbsp Butter
• 1 tsp tomato paste
• 2 sprigs Thyme
• 1 ea Bay Leaf
• Salt and Pepper To Taste

Instructions

 

• Preheat the over to 250
• Over medium-high heat, add the oil to the dutch oven and bring it to a shimmer
• Dredge the beef in the flour and brown both sides.
• Remove the meat from the dutch oven and reserve
• Add the onions and mushrooms to the dutch oven and saute until they soften and take color.
• Add the stock and deglaze
• Return the meat, and the rest of the ingredients to the dutch oven, cover it, and place it in the oven
• Cook for 2 1/2 to 3 hours (until the meat is tender), remove the lid, and cook another hour to thicken the gravy. Do taste the sauce, if too salty, add a couple of cubed potatoes
• Taste, season and serve over mashed potatoes or polenta

Notes

I’ve used chuck steak here; one can use a brisket flat or blade steaks; no need to get the ribeye out.

A well-marbled and less expensive cut of meat is desirable for the wet, slow-cooking method.

 

Nutrition

Calories: 659kcalCarbohydrates: 22gProtein: 51gFat: 41gSaturated Fat: 19gPolyunsaturated Fat: 3gMonounsaturated Fat: 18gTrans Fat: 3gCholesterol: 169mgSodium: 1819mgPotassium: 1471mgFiber: 1gSugar: 3gVitamin A: 311IUVitamin C: 4mgCalcium: 68mgIron: 14mg

Keyword Beef, Braised, Gravy, Mushroom, Onion

Tried this recipe?Let us know how it was!