14
Mar
08

Braised Steak Recipe

This is my recipe for braised steak. It’s great in colder weather and the left overs are fab! It’s an indulgent recipe though, as the ingredients can be expensive. You can chop and change the ingredients too. Sometimes I will add sliced carrots and potatoes and have a one-pot meal rather than serving with rice.

 Serves 4-6

1 kg lean braising steak, cut into 1-2 inch cubes

1 large or 2 small onions, chopped

3-4 garlic cloves, finely chopped

1 red chili, deseeded and finely chopped

2 tsp thyme

1  thumb sized piece of fresh ginger, finely chopped

1 tbsp tomato puree

250g mushrooms of your choice- shiitake are lovely but button mushrooms will be fine- sliced or quartered

About 3/4 bottle of red wine

2 beef stock cubes

2 tbsp plain flour

olive oil

250g tub of half fat creme fraiche

1. Preheat oven to 150C.

2. In a large frying pan, heat about 2tbsp olive oil to a high temperature.

3. Toss the meat in the flour (add a little more flour if you need it). Quickly brown the meat on all sides. Put browned meat into a very large casserole.

4. Reducing temperature slightly, add onion and garlic to the pan, stirring constantly to try and unstick the residue from the meat being browned. Cook for approx. 4-5 mins. Add the chili and ginger. Cook for another minute or so. Add the remains of the flour and stir very well to combine with the onion mix.

5. Add the wine, stirring constantly. The sauce should thicken quite rapidly. Add the mushrooms, tomato puree, herbs and stock cubes. Stir well to combine.

6. Pour over the steak. Stir well to combine and cover. Put in preheated oven and cook slowly for at least 2hrs (meat will get more and more tender the longer you cook it). Give it a stir every half an hour or so. If it seems too watery, leave the lid of the casserole off for the last half hour.

7. Remove from oven, stir in the creme fraiche and season. Serve with rice or baked potatoes.

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