Sunday

Braised Beef in Wine Sauce


This is a delicious dish that can be done using inexpensive cuts of beef like Cross Rib Steak also called Shoulder Steak or Chuck Steak.


The only drawback of this recipe is the cooking time because the method used in this recipe is called braising, which basically means to sear and then cook for a long time in a liquid usually broth and/or wine.

To sear is to cook (or to fry) the surface of the food in a high temperature for a short period of time, so it forms a crust over it.

And how much meat per person?
Well it depends on how much and how rich your side dishes are.
If the sides are substantial then 1/2 or even 1/3 pound per person is enough. If not then 3/4 pound per person is better.

What You Need for about 2 people:
  • 1 lb Cross Rib Stake / Chuck Steak
  • 1/4 cup soy sauce to marinade
  • 2 tablespoons Dijon mustard
  • 1 cup red wine
  • 2 cups beef broth OR 1 cube beef bouillon dissolved in 2 cups water
  • 1 bay leaf
  • 2 tablespoons butter
  • 1 onion sliced
  • 1 tablespoon flour

What To Do:



 
Leave the beef in the soy sauce overnight covered in the refrigerator.
If you did not have time to do that, then pour the soy sauce over the meat and poke the meat with a fork about 20 times. Then turn and poke the other side.





Place one tablespoon mustard on one side of the beef.








Spread the mustard.









Place butter in a pan over high heat and let it brown.






Add the beef with the mustard facing down and immediately place another tablespoon of mustard on it.







Spread it.
Let the beef brown a matter of 2 to 3 minutes.









Turn the meat so the other side browns.







Reduce heat to low and add onions.






Brown the onion. 
Actually it is better to remove the meat from the pan (with tongs), brown the onions and place the meat back in the pan.
 But I was lazy, can you believe that?





Add the wine and beef broth.
Scrape the brown bits from the sides and bottom of the pan and stir the sauce.







and a bay leaf.





Reduce heat to low and cover the pan.
Let it cook for 2 1/5 to 3 hours.
If you are like me, who tend to forget things on the stove, and burn them to the point not even your dog can eat it, then put a timer for one hour and then one more.



After 2 hours of cooking time begin checking if the meat is fork tender. If not then keep setting your timer for every 15 minutes and check the meat until you are happy with it.

Just keep checking : )




 Once the meat is fork tender remove it from the pan and put it in a serving dish.
The onions will be very tender.
Remove the bay leaf and discard.




Scoop the onions and put them over the meat.






 
Scoop 1/2 cup of the meat sauce from the pan and add 1 tablespoon flour.







Mix well until the flour dissolves.






Turn the heat to medium high and add the flour mix to the pan.
Stir until it bubbles so the sauce thickens.
If you still think the sauce is too thin keep stirring over medium high heat until it gets to your liking.
Try for salt and pepper and adjust to your liking.




Pour the sauce over the meat.





Serve with rice and steamed vegetables. 

Not kidding, steamed veggies are a good option cause the meat sauce is very rich and flavorful.

Bon Appétit!

No comments:

Post a Comment