Braising Steak

Background

Braising steaks are usually derive from the hardest working muscles of a cow: the skirt, leg, chuck or flank. Because they’re so hard working, it means the beef is very tough, but also the most tasty! As a result, you want to make sure you’re cooking your braising steaks slowly and for long durations! These much cheaper cuts however, deliver some of the richest and most flavoursome beef dishes you’ll have ever tasted – especially when well marbled with fat throughout the meat! You want to make sure you’re cooking braising steaks when diced up into smaller pieces; this will make sure the beef breaks down nicely when being cooked!

Ingredients for Braising Steak

Serves 2
  • 300g whole mushrooms
  • 400ml of Beef Stock
  • 400 ml red wine
  • 2 medium sized Onions, diced
  • 2 tablespoons of tomato puree
  • 400ml Beef Stock
  • 3 medium sized carrots, diced
  • 4 sliced Garlic cloves
  • 4 bay leaves
  • 2 tablespoons of paprika
  • 2 tablespoons of chopped Thyme
  • Salt
  • Freshly ground pepper
  • 1 tablespoon of classic mustard

How to prepare Braising Steak

  • Preheat oven to 180 degrees
  • Remove braising steaks from packaging and allow to come up to room temperature for at least 20 minutes
  • Pat braising steaks dry with a kitchen town
  • Season braising steaks with Salt
  • Place pan over a medium heat

How to cook Braising Steak

  1. Add 2 tablespoons of olive oil to a pan
  2. Carefully place Braising steaks into the pan
  3. Sear the braising steaks for 1 minute without touching them
  4. Flip over and do the same for another minute
  5. Take the the braising steaks off the pan and into a casserole dish with all other, prepared ingredients and mix thoroughly.
  6. Cover the casserole dish with aluminium foil.
  7. Place the casserole dish into the preheated oven and leave for 3 hours. Alternatively, you could reduce the temperature down to 100 degrees and let it cook overnight!
  8. Once the appropriate cooking period has finished, take the braising steak mix out of the oven and remove all foil very carefully so you don’t burn with all released steam.
  9. Remove braising steaks from the mixture and add a teaspoon of gravy granules to the remaining mix as a thickener.

What to serve with Braising Steak

We recommend serving your braising steak with Creamy mash and and buttered, steamed broccoli! Yum! Enjoy!