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Braising beef is also known as Chuck, Blade Steak, or Shoulder. If you prefer larger pieces of meat instead of cubed meat Thick Flank would be more suitable.
Neck of beef is suitable as well as Thin Flank or sometimes known as Flank. The leg and shin can give an excellent flavour. However because there is much more connective tissue in these joints it would need a longer stewing time. These cuts of beef are not suitable for braising.
Braised Steak And Onions
(Serves 2-3 people)
- 1lb – 450g braising steak cut into four bits
- 1 tablespoon cooking oil
- Seasoned flour (enough to coat steak)
- 5fl oz – 150ml beef stock
- 1 tablespoon Worcestershire sauce
- 2 large onions halved and sliced (Here are some great onion choppers for you!)
- Salt and pepper
How To Make The Braised Steak And Onions
- Coat the meat in the seasoned flour. Heat the cooking oil, in a flameproof casserole dish, until it is sizzling hot.
- Cook the steak on both sides until it is a rich brown colour. Remove from casserole dish and put on a plate.
- Fry the onions in the same casserole dish, until they are slightly brown. When the onions are ready arrange the steak on top of the onions, along with any juices from the meat.
- Season with salt and pepper then add the beef stock and Worcestershire sauce.
- Place a lid on the dish and cook in a preheated oven at: 140C, 275F, or gas mark 1 for 2 – 21/2 hours or until the meat is tender.
This braised beef recipe requires no thickening, because the flour that coated the steak combines with the beef stock and creates a lovely thick gravy consistency. However you can add more beef stock or flour during the cooking time if you are not happy with the consistency.
If you want to add vegetables to the braised steak it is important that you do not cut them too small or they will fall apart during the cooking process and become unrecognizable! Add vegetables, to the braised steak, during the last 30 minutes of the cooking time this way they will cook but they will remain firm and tasty.
I normally serve this dish with baked puff pastry. For ease and for saving time I normally buy frozen pastry. Once defrosted I simply roll out the puff pastry and cut shapes using a large round pastry cutter. I then put in the oven during the last 25 – 30 minutes of the braised beef cooking time. Served with new potatoes or mashed potatoes this is a very easy, tasty meal for those chilly winter nights. For a simple dessert why not try my cheesecake recipe.
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