Best 5 Braised Cube Steaks With Orange Recipes

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Indulge in the enticing flavors of braised cube steaks with orange, a delectable dish that artfully blends sweet and savory notes. This culinary creation features tenderized cube steaks braised in a luscious orange sauce, resulting in a symphony of flavors that tantalize the palate. Accompanying the main course are two irresistible recipes: fluffy mashed potatoes that provide a comforting base for the savory sauce, and a refreshing orange salad that adds a vibrant touch to the meal. Prepare to embark on a culinary adventure that promises to delight your taste buds and leave you craving more.

Here are our top 5 tried and tested recipes!

BRAISED CUBE STEAK WITH ONION GRAVY (AIP)



Braised Cube Steak with Onion Gravy (AIP) image

This is a economical and comforting dish that is easy to make and healthy too!

Provided by Jaime Hartman

Categories     Entree

Time 1h10m

Yield 4

Number Of Ingredients 8

1/4 cup coconut oil or other paleo-friendly cooking fat
2 pounds cube steak, cute into 4-6 equal size pieces
1/2 cup cassava flour
1/2 teaspoon sea salt
1 large onion, thinly sliced
2 cups bone broth
2 minced garlic cloves
2 tablespoons fresh thyme leaves

Steps:

  • In a large skillet with a cover, heat oil over medium heat.
  • Meanwhile, season steaks with salt, then coat each piece of meat with flour on both sides.
  • Cooking in batches if necessary, brown the steaks without moving them for 3-4 minutes, then flip and brown on other side for 3-4 minutes. Remove from pan and set aside.
  • Add onions to skillet and cook until softened and beginning to brown (about 6-7 minutes).
  • Add garlic and cook until fragrant (about 1 minute).
  • Slowly add broth, stirring and scraping bottom of skillet to dislodge browned bits. Bring to a boil and then reduce to low.
  • Add fresh thyme leaves and stir to distribute.
  • Return steaks in a single layer so that the are not completely submerged by gravy.
  • Cover and simmer on low for 45 minutes.
  • Serve steaks with gravy (it's delicious on spaghetti squash, cauliflower mash, or other starchy side dish!)

BRAISED ORANGE BRISKET



Braised Orange Brisket image

Provided by Food Network Kitchen

Categories     main-dish

Time 4h20m

Yield 4 servings

Number Of Ingredients 18

1 12-ounce can (11/2 cups) frozen orange juice concentrate, thawed
1 6-ounce can tomato paste
1/4 cup hot mustard
1/4 cup hot Asian chili sauce (such as Sriracha)
1/4 cup packed dark brown sugar
1 3-inch piece ginger, peeled and roughly chopped
8 cloves garlic
1 tablespoon five-spice powder
1 4-pound beef brisket, lightly trimmed
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
1 tablespoon vegetable oil
1 large onion, roughly chopped
4 leeks, white parts only, cut into pieces
4 carrots, cut into pieces
4 parsnips, peeled and cut into pieces
4 cups low-sodium chicken broth
Chopped scallions, for garnish

Steps:

  • Puree 1/4 cup orange juice concentrate, the tomato paste, mustard, chili sauce, sugar, ginger, garlic and five-spice powder in a food processor until smooth. Season the brisket with salt and pepper and rub with the spice paste. Place in a resealable plastic bag and refrigerate overnight.
  • Preheat the oven to 425 degrees F. Heat the vegetable oil in a large ovenproof pot over medium heat. Sear the brisket until golden, about 7 minutes per side, then transfer to a plate. Cook the onion in the pot until translucent, about 5 minutes. Add the leeks, carrots and parsnips, season with salt and pepper and cook until browned, about 8 minutes. Stir in the remaining 1 1/4 cups orange juice concentrate and the broth, scraping up the browned bits in the pot. Add the brisket and bring to a simmer.
  • Cover the pot, transfer to the oven and cook 1 hour, then reduce the heat to 325 degrees F and continue to cook until the meat is fork-tender, about 2 more hours. Transfer the brisket to a cutting board. Skim the fat from the sauce, then return the pot to the oven until the sauce thickens slightly, about 30 minutes. Slice the meat and serve with the sauce and vegetables. Garnish with scallions.

BRAISED CUBE STEAK



Braised Cube Steak image

Through good times and bad, the cube steak has remained a wallflower among meat cuts. Old-fashioned and a little mysterious, it's a steak without pretension, or maybe a hamburger with humble aspirations.

Provided by Kim Severson

Categories     dinner, steaks and chops, main course

Time 1h

Yield 6 servings

Number Of Ingredients 7

1/4 cup vegetable oil
2 pounds cube steak, cut into 6 pieces
Salt
pepper
1/2 cup flour plus 1 tablespoon
3 large onions, sliced thinly
2 cups low-sodium chicken stock or water

Steps:

  • Heat oil in large, heavy-bottomed skillet over medium heat. Sprinkle both sides of steak with salt and pepper.
  • Put 1/2 cup flour on a plate, and coat each piece of meat. Shake off excess flour and add steak to pan, working in batches. Cook about 3 or 4 minutes per side, or until browned, and remove to a platter.
  • Add onions to skillet and cook about 3 minutes or until wilted. Stir to help loosen browned bits from bottom of pan. Lower heat, then sprinkle with 1 tablespoon flour. Stir constantly, cooking for about 4 minutes.
  • Gradually add water or stock, continuing to stir to keep lumps at bay. Bring mixture to a boil, then turn heat to low and add steaks to pan. Simmer, partly covered, for 45 minutes. Remove to a platter and taste pan sauce, correcting for seasoning.

Nutrition Facts : @context http, Calories 455, UnsaturatedFat 14 grams, Carbohydrate 18 grams, Fat 22 grams, Fiber 2 grams, Protein 44 grams, SaturatedFat 5 grams, Sodium 763 milligrams, Sugar 3 grams, TransFat 0 grams

ORANGE-BRAISED BRISKET



Orange-Braised Brisket image

Orange wedges and triple sec brighten up the braising liquid for this rich beef dish. Serve over Creamy Stone-Ground Grits with Slow Scrambled Eggs and Roasted Tomatoes and Mushrooms for the perfect Make-Ahead Southern Brunch.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 3h45m

Yield Serves 8 to 10

Number Of Ingredients 13

1 beef brisket (4 pounds), preferably second cut
Kosher salt and freshly ground pepper
2 tablespoons safflower oil
1 large white onion, cut into 8 wedges
6 cloves garlic, smashed and peeled
1 tablespoon coriander seeds
5 sprigs oregano
1/2 cup triple sec or other orange-flavored liqueur
1 jalapeno, slit lengthwise, plus more, thinly sliced, for serving
1 cinnamon stick
1/2 orange, cut into 3 wedges, plus more wedges for serving
3 cups low-sodium chicken broth
Tomatillo salsa and chopped cilantro, for serving

Steps:

  • Preheat oven to 325 degrees. Season brisket generously with salt and pepper. Heat a large, heavy-bottomed pot over medium-high; swirl in 1 tablespoon oil. Add beef and cook, flipping once, until browned on both sides, 8 to 10 minutes. Transfer to a plate; discard fat in pot. Reduce heat to medium; swirl in remaining 1 tablespoon oil. Add onion and garlic; cook, stirring occasionally, until softened, about 5 minutes. Stir in coriander and oregano; cook 1 minute. Add triple sec; boil until mostly evaporated, about 30 seconds. Return beef and any juices to pot with jalapeno and cinnamon. Squeeze orange wedges over meat and drop into pot. Add broth; bring to a boil.
  • Cover pot, transfer to oven, and cook, turning beef every hour, until tender, 3 to 3 1/2 hours. Remove lid and continue braising until liquid is reduced slightly, about 30 minutes.
  • Remove beef; shred into bite-size pieces. Strain braising liquid; discard solids. With a spoon or a fat separator, remove and discard excess fat. Stir 1 cup braising liquid into shredded meat to moisten. Serve with more braising liquid, tomatillo salsa, and cilantro.

BRAISED CUBE STEAKS WITH ORANGE



Braised Cube Steaks with Orange image

Categories     Beef     Onion     Braise     Quick & Easy     Orange     Gourmet

Yield Serves 2

Number Of Ingredients 7

2 cube steaks (about 3/4 pound total)
1 1/2 tablespoons vegetable oil
1 large onion, sliced thin
1/2 teaspoon freshly grated orange zest
1 garlic clove, minced
1/3 cup low-salt beef broth
1 1/2 teaspoons soy sauce

Steps:

  • Pat steaks dry between paper towels and season with salt and pepper. In a heavy skillet heat oil over moderately high heat until hot but not smoking and brown steaks. Transfer steaks with tongs to a plate and in drippings remaining in skillet cook onion over moderate heat, stirring, until softened. Stir in zest and garlic and cook until fragrant, about 30 seconds. Add broth, soy sauce, and steaks and simmer, uncovered, until steaks are tender, about 5 minutes.

Tips for Making the Best Braised Cube Steaks with Orange:

  • Choose the right cut of meat: Cube steaks are a good choice for braising because they are thin and tenderize easily. If you can't find cube steaks, you can use another thin cut of beef, such as flank steak or skirt steak.
  • Marinate the meat: Marinating the meat in a mixture of orange juice, soy sauce, and garlic powder helps to tenderize it and add flavor.
  • Brown the meat: Browning the meat before braising helps to develop flavor and color.
  • Use a good quality orange juice: The orange juice is a key ingredient in this dish, so it's important to use a good quality juice. Freshly squeezed orange juice is best, but you can also use a high-quality store-bought orange juice.
  • Simmer the meat until it is tender: Braising is a low and slow cooking method, so it's important to simmer the meat until it is tender. This can take anywhere from 1 to 2 hours, depending on the thickness of the meat.
  • Serve the meat with a flavorful sauce: The sauce is a great way to add extra flavor to the dish. You can use the braising liquid to make a simple sauce, or you can add other ingredients, such as orange zest, honey, or Dijon mustard.

Conclusion:

Braised cube steaks with orange is a delicious and easy-to-make dish that is perfect for a weeknight meal. The meat is tender and flavorful, and the sauce is rich and tangy. Serve it with mashed potatoes, rice, or noodles for a complete meal.

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