braised steak-has anyone got a good receipe/way for cooking it?

Answer 1

Well, braising it would seem to be the obvious one.

Try this one -

700 grams / 1½ lb of blade or other braising steak
2 tablespoons of flour
1 teaspoon of mustard powder
1 tablespoon of worcester sauce
1 tablespoon of tomato sauce (ketchup)
1 tablespoon of vinegar
1 cup of water
1 cup of beef stock
1 teaspoon of salt
1 teaspoon of white sugar
a pinch of baking soda

Trim and cut the steak into six portions and place in the bottom of a large casserole dish. Whisk all the remaining ingredients together in a bowl and pour over the steak. Bake covered for 3 hours at 180°C, 350°F or gas mark 4.

Answer 2

1

Answer 3

If you have a low cooker, put it inthat with some gravy and cook for approx 4-5 hours. Alternatively you can wrap it in kitchen foil and cook inthe oven on a lowish heat for about 2-3 hours. Cooking slowly on a low heat softens it up. As braising steak can be very tough just fried or grilled. Enjoy!

Answer 4

Braise it as the name suggests. When I use to eat meat back in the day, this was a cheaper cut of meat, so cook it on a low heat for a longer time. Add a few chopped leeks and carrots half way through cooking and a few whole shalllots. Serve with creamy mash.

Answer 5

DILB has a recipe close to mine except that I would brown the meat in pan first then brown the onions before they go into the casserole dish or pan. I also put in a teaspoon of dried mixed herbs but I don't use sugar or ketchup but its all a question of taste.

Serve it with potatoes cooked thus.
Slice potatoes into thin slices (use a mandolin if you have one).
Layer the potatoes with a sprinkle of mixed herbs into a C dish or roasting tin. Add beef stock to aboyt half way up the dish/tin. Cook along with beef for about half an hour and for the last 10-15 mins turn oven up to 220C to brown.

Also excellent served with either dumplings or suet crust.

Answer 6

Take your meat, dredge in a seasoned flour and brown it in a skillet. Preferably your skillet is the same one you a going to place in the oven. Cast iron is my choice.

After browning the meat, place your vegetables of choice in the pan. You can add sliced onions, potatoes, carrots, parsnips, or whatever else strikes you as good. Next, place some liquid in the pan. You can use water or a stock of your choice. You will want to put enough liquid in to almost cover the meat.

Place the cover on pan and place in a 325 oven. Check on it every once in a while to make sure that all of your liquid doesn't boil away. Add liquid as needed. Your meat will be done when it begins to fall apart.

This method works great to make beef stew and braised short ribs.

Answer 7

i ususally cook it like this!
put braising steak into the bottom of a casserole dish
add onions, carrots, potaotes, and leeks
cover with beef stock
cover with tin foil and put in a hot oven about 200c
leave for about 2 hours and check to see if meat is tender
the meat should just fall apart
once meat is ready drain juice into a pan and thicken gravy with either cornflour of gravy granuals

Answer 8

I do mine in my croc pot on low for about 24 hours from cold - I use the steak, lots of big mushrooms, a large sliced onion, a couple of beef oxo cubes, a couple of cloves of garlic and a bouquet garni. Just cover with half water, half red wine.

When the times up the meat should just fall apart if you squash it between two spoons and you will have a beautiful rich tasty gravy.

Remove the bouquet garni and garlic cloves before serving.

I usually use mine as a pie filling in some homemade short crust pastry, it's delicious and a family favourite on Sundays at our house.

Answer 9

easy, put in a casserole dish with onions and carrots, stock cube and cover with water. its best braised slowly for a long time. when nearly done cover with thinly sliced potatoes. return to the oven to brown.

Answer 10

braised steak fried and served with gravy and veg