Best 3 How To Cook Braised Steak Recipes
Indulge in the delectable world of braised steak, a culinary masterpiece that tantalizes taste buds with its tender, melt-in-your-mouth texture and rich, savory flavors. This classic dish, often featured in both home kitchens and renowned restaurants, is a testament to the transformative power of slow cooking. Braising, a technique that involves searing meat and then simmering it in a flavorful liquid, coaxes out the meat's inherent goodness, resulting in a dish that is both comforting and sophisticated. In this article, we present a diverse collection of braised steak recipes, each with its unique blend of ingredients and cooking methods. From the hearty and rustic Beef Bourguignon to the aromatic and vibrant Vietnamese Beef Stew, these recipes showcase the versatility and global appeal of this culinary gem. Whether you prefer a classic approach or are looking for a more adventurous flavor profile, you're sure to find a recipe that suits your palate and inspires your culinary creativity.
Here are our top 3 tried and tested recipes!
PRESIDENT FORD'S BRAISED EYE ROUND STEAK
Beef eye of round steaks are simmered in a red wine sauce until tender enough to cut with a fork. This is said to be one of former President Ford's favorite recipes.
Provided by PPPfoods
Categories Meat and Poultry Recipes Beef Steaks Round Steak Recipes
Time 1h25m
Yield 6
Number Of Ingredients 9
Steps:
- Heat the oil in a large skillet over medium-high heat. Add onions; cook and stir until lightly browned and tender, about 5 minutes. Remove the onions from the skillet using a slotted spoon and set aside in a bowl. Season the steaks with thyme and seasoned salt, then dust them lightly with flour. Fry the steaks in the skillet over medium-high heat until browned on each side, about 5 minutes per side.
- Pour the red wine and beef consomme in with the beef. Return the cooked onions to the pan. Cook over medium-high heat until the aroma of wine dissipates, 2 to 3 minutes. Reduce heat to low, cover, and simmer for 1 hour. Serve steaks with the sauce and a garnish of fresh parsley.
Nutrition Facts : Calories 341.9 calories, Carbohydrate 10 g, Cholesterol 70.6 mg, Fat 17.2 g, Fiber 1 g, Protein 27.9 g, SaturatedFat 5.7 g, Sodium 346.6 mg, Sugar 2.5 g
RICH BRAISED BEEF WITH MELTING ONIONS
Spoil your family with meltingly tender braised beef, that won't break the bank
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 2h35m
Yield Serves 4
Number Of Ingredients 10
Steps:
- Dust the beef in flour, then set aside. Heat the oil in a large pan. Add the onions and fry for 5 mins. Add the sugar and cook for 5-10 mins, stirring frequently, until the onions are caramelised. Stir in the garlic for the final few mins.
- Pour in the stock and stir in the Worcestershire sauce. Add the beef and mushrooms, then season, adding plenty of black pepper. Cover and cook gently for 2 hrs until the meat is tender. Can be chilled for up to 3 days. To freeze, cool and store in freezer bags. Thaw and reheat in a pan. Serve scattered with parsley.
Nutrition Facts : Calories 364 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 44 grams protein, Sodium 1.03 milligram of sodium
BEER-BRAISED STEAK TIPS
Was looking for a way to fix steak. We had just received a side of beef for a work bonus and we were getting tired of having it on the grill. I like to serve this with red potato casserole.
Provided by Jaimi
Time 40m
Yield 6
Number Of Ingredients 6
Steps:
- Slice steak tips into 1/2-inch strips.
- Melt butter in a skillet over medium heat. Add garlic and saute until softened, about 3 minutes. Add steak and green onions, then pour in 1 can beer and whiskey. Cover with a lid and bring to a simmer. Simmer until meat is no longer pink, about 20 minutes; if liquid is running low, add a little more beer.
- Increase heat and cook until sauce has thickened, about 2 minutes.
Nutrition Facts : Calories 340.9 calories, Carbohydrate 3.5 g, Cholesterol 143.2 mg, Fat 13.2 g, Fiber 0.3 g, Protein 42.2 g, SaturatedFat 5.8 g, Sodium 86 mg, Sugar 0.3 g
Tips:
- Choose the right cut of beef: For braising, chuck roast, brisket, or short ribs are good choices. These cuts have a lot of connective tissue, which breaks down during the cooking process and makes the meat tender and flavorful.
- Brown the meat before braising: Browning the meat before braising helps to develop flavor and color. You can do this in a skillet over medium-high heat.
- Use a good quality braising liquid: The braising liquid is what gives the meat its flavor, so it's important to use a good quality liquid. Beef broth, red wine, or beer are all good options.
- Add vegetables to the braising liquid: Vegetables like onions, carrots, and celery add flavor and nutrition to the braising liquid. You can also add herbs and spices to taste.
- Cook the meat until it is fall-apart tender: The cooking time will vary depending on the cut of meat and the size of the pieces. However, as a general rule, you should cook the meat until it is fall-apart tender.
Conclusion:
Braising is a great way to cook tough cuts of meat. By cooking the meat slowly in a flavorful liquid, you can transform it into a tender and delicious dish. Braised steak is a classic comfort food that is perfect for a cold winter day. Serve it with mashed potatoes, roasted vegetables, or a simple salad.
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