How to Cook Braised steak
Braising means to cook in liquid as a moist type of heat, this does not have to be all water as there are many varieties of braising recipes.This will normally be in a casserole style container that has a lid. Braised steak makes an ideal dinner meal and is something that you can prepare and leave to cook slowly in the oven or slow cooker for many hours. The meat when served will fall apart as the slow cook has tenderised it to melt in the mouth. Add different flavourings and you have different recipes for the same basic meat ingredient.
Cuts of MeatBraising is not only an easy way to cook beef but can also be used to provide tasty meals from the cheaper cuts of meat. When purchasing beef or steak for braising there is no need to buy the more expensive beef, look instead for beef skirt, stewing steak, chuck steak or shin of beef. Names of cuts can vary according to which part of the country you live in.
ButcherIf you are lucky enough to live near a butcher then he will advise you on the cuts of meat required for braising he may even spend time telling you how to cook the meat. But, do not be swayed into buying better cuts as they are more expensive and can be used for other recipes.
PreparationWhatever piece of beef you purchase for braising make sure that the pieces are cut into even pieces so that they cook through thoroughly and you are not left with a few larger lumps of meat that are too tough. Because of the longer cooking time you cook the piece of beef whole. You are aiming for a flavoursome tender casserole.
Basic Braised Steak Recipe
- 450g braising steak
- 1 large onion, sliced thinly
- I knob of lard
- 3 tbls flour
- Sea salt
- Black pepper
- Bouquet garni
- 1 beef stock cube
Put the flour, salt and black pepper into a plastic bag and shake to mix. Cut the beef into even sized pieces and put them into the bag. Shake to coat each cube of beef.
Heat the lard in a heavy based metal casserole dish and place in the pieces of beef. Cook so that they are slightly brown on all sides. This will seal in the flavour and the flour will help thicken and flavour the gravy.
Add the onion at the same time and cook until clear.
Mix the stock cube with enough water to cover the meat and add to the casserole dish with the bouquet garni. Bring almost to the boil, cover with lid and place in the oven at around 160 C or gas mark 3 and leave for at least three hours.