Braised Steak
Main Dishes • American
Description
The beef for this dish should be quite fatty. If you have lean beef but still intend to braise it, try adding some beef fat from a can of beef stew to the dish.
Ingredients
- Parsley 1 bunch
- Passata Tomato Sauce 2 spoons
- Veal Tenderloin 0 lbs
- Thyme 1 tablespoon
- Salt to taste
- Ground Black Pepper to taste
- Butter 5 oz
- Wheat Flour 0 oz
- Garlic 3 heads
- Onion 1 head
- Carrot 1 piece
- Bay leaf 1 piece
- Celery salt 1 piece
Step-by-Step Guide
Step 1
Mix the flour with salt and pepper, then coat the meat in the mixture. Sear the meat on both sides in butter in a deep skillet: six minutes on one side and six on the other.
Step 2
Remove the meat from the saucepan and place it on a separate plate. In the saucepan, add a bit of butter to the existing sauce, along with four finely chopped cloves of garlic, two whole garlic bulbs, sliced carrots and celery, a bay leaf, and finely chopped onion. Simmer all of this for eight minutes. Then add salt, pepper, tomato paste, parsley, and dried thyme, and simmer for another five minutes.
Step 3
Return the beef to the saucepan, wrap the saucepan in foil, and place it in an oven preheated to 320°F for two hours. After that, remove it from the oven, transfer it to a large serving platter, sprinkle with chopped parsley, and serve, for example, with boiled kohlrabi.
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