Braised Steak and Onions
Ingredients
- 500 grams Braising Steak
- 3 tablespoons plain flour
- 2 heaped teaspoons garam masala. we use a basic mild masala we don’t want a chilli kick. or you can use a curry powder
- ¼ teaspoon salt
- ½ teaspoon Ground cumin
- 8 Curry leaves
- 1 large Onion thinly sliced
- 2 large carrots. peeled and sliced on the bias
- 2 cloves garlic. thickly sliced
- 1 Bouquet garni
- ¼ teaspoon Freshly ground black pepper
- 3 tablespoons vegetable oil
- 1 litre hot vegetable stock. we use a vegetable stock because the beef and spices really don’t need a stronger stock
Accompaniment
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Description
This is real comfort food and so tasty, based on an old family recipe we really enjoy making this one.
Method
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1
Sift and mix the flour, garam masala, salt and ground cumin, place into a large plastic food bag. Now in a large heavy based frying pan heat the oil over a high heat and while waiting for that place the beef into the food bag in which you have put the flour and spice mix close the top of the bag and give the beef a good shake around to coat with the flour.
Take the beef from the bag, (reserving the flour and spice mix) and placing the beef in the hot frying pan let the beef get a good caramelized colour on both sides, remove the beef to a casserole dish to rest. Add the onions, carrots, and garlic to the frying pan and cook stirring to soften and colour slightly.
Now add 3 teaspoons of the flour and spice mix to the vegetables and stir to coat then add the stock a little at a time to make the braising liquid when the stock has been added add the curry leaves and bouquet garni and then cover the beef in the casserole dish, cover and braise in the oven at 180°C/340°F/gas mark 4. For 1½ to 2 hours until the beef is nice and tender, taking the lid off for the last 15 minutes
To Serve, Remove the bouquet garni, the sauce should be concentrated with a good caramel colour, serve and enjoy with mashed or steamed potatoes and steamed seasonal vegetables.
Chef's Tips
Whatever piece of meat you purchase for braising, make sure that the pieces are cut into even size pieces so that they can cook through thoroughly and you are not left with a few larger lumps of meat that are too tough.
You are aiming for a succulent tender casserole, you could add sliced carrots, celery or even chopped swedes or turnip when the meat first goes into the oven.
A half hour before serving try adding button mushrooms we like chestnut mushrooms and a portion of peas for colour, Another choice is to use some red wine for an even more appetizing dish.
Braised steak makes a perfect dinner meal and is a dish that you can prepare and leave to cook slowly in the oven for several hours.
Braising is not only an easy way to cook meat, game and poultry but is also the traditional way to cook mouth-watering meals from the more economical cuts of meat.
When buying meats for braising there is absolutely no need to buy the expensive cuts they don’t braise very well, look instead for veal or lamb shanks, shin of beef, beef brisket for a mouth-watering Pot Roast, beef skirt, loin pork chops, stewing steak, chuck steak.
Names of cuts can vary according to which part of the world you live in supermarkets may not always give the exact name for a cut of beef for braising on the contrary they possibly will put it under the label of braising steak or stewing steak.
If you purchase shin beef with the bone still in keep the bone in the casserole whilst it is cooking, as it will enhance the flavour.
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