Braised steak recipe
The Hairy Bikers' braised steak with gravy Braising steak is slow to cook but quick to prepare. Served in a rich gravy, this traditional dish from The Hairy Bikers is a real taste of home. Each serving of the braised steak provides 558 kcal, 59.1g protein, 5.1g carbohydrate (of which 3g sugars), 33.1g fat (of which 10.9g saturates), 1.2g fibre and 1.09g salt. 4 braising steaks (about 200g/7oz each)3 tbsp sunflower oil1 onion, halved and cut into 12 wedges1 garlic clove, crushed500ml/18fl oz beef stock made with 1 beef stock cube, or 500ml/18fl oz fresh beef stock1 tbsp tomato purée1 tbsp chopped fresh thyme, or ½ tsp dried thyme1 bay leaf1 tsp cornflour½ tsp English mustard powdersalt and freshly ground black pepper 4 braising steaks (about 200g/7oz each) 3 tbsp sunflower oil 1 onion, halved and cut into 12 wedges 1 garlic clove, crushed 500ml/18fl oz beef stock made with 1 beef stock cube, or 500ml/18fl oz fresh beef stock 1 tbsp tomato purée 1 tbsp chopped fresh thyme, or ½ tsp dried thyme 1 bay leaf 1 tsp cornflour ½ tsp English mustard powder salt and freshly ground black pepper homemade chips or mashed potatoes homemade chips or mashed potatoes homemade chips Method Preheat the oven to 170C/150C Fan/Gas 3. Trim off any hard fat from the beef and season on both sides with salt and lots of pepper. Heat a tablespoon of the oil in a large non-stick frying pan. Fry the steaks, two at a time, over a medium–high heat for a couple of minutes on each side, or until nicely browned. Add a little more oil to the pan if necessary. Transfer to a large flameproof casserole (or a large oven-safe lidded pan).Return the pan to the hob and reduce the heat. Add the remaining oil and gently fry the onion for 5 minutes, or until softened and lightly browned, stirring regularly. Stir in the garlic, cook for 1 more minute, then tip into the casserole. Pour over the stock and add the tomato purée, thyme and bay leaf. Bring to the boil, then cover the casserole and transfer carefully to the oven. Cook for 1¼–1½ hours, or until the beef is very tender.Mix the cornflour and mustard powder in a small bowl and stir in a tablespoon of cold water until smooth. Remove the lid from the casserole and stir in the cornflour mixture. Season to taste with salt and pepper.Place the casserole over a medium–high heat and simmer for 2–3 minutes, stirring regularly, until the gravy is thick and glossy. Transfer the steaks to four warmed plates and spoon over the gravy. Serve with chips (or mashed potato). Preheat the oven to 170C/150C Fan/Gas 3. Preheat the oven to 170C/150C Fan/Gas 3. Trim off any hard fat from the beef and season on both sides with salt and lots of pepper. Trim off any hard fat from the beef and season on both sides with salt and lots of pepper. Heat a tablespoon of the oil in a large non-stick frying pan. Fry the steaks, two at a time, over a medium–high heat for a couple of minutes on each side, or until nicely browned. Add a little more oil to the pan if necessary. Transfer to a large flameproof casserole (or a large oven-safe lidded pan). Heat a tablespoon of the oil in a large non-stick frying pan. Fry the steaks, two at a time, over a medium–high heat for a couple of minutes on each side, or until nicely browned. Add a little more oil to the pan if necessary. Transfer to a large flameproof casserole (or a large oven-safe lidded pan). Return the pan to the hob and reduce the heat. Add the remaining oil and gently fry the onion for 5 minutes, or until softened and lightly browned, stirring regularly. Stir in the garlic, cook for 1 more minute, then tip into the casserole. Return the pan to the hob and reduce the heat. Add the remaining oil and gently fry the onion for 5 minutes, or until softened and lightly browned, stirring regularly. Stir in the garlic, cook for 1 more minute, then tip into the casserole. Pour over the stock and add the tomato purée, thyme and bay leaf. Bring to the boil, then cover the casserole and transfer carefully to the oven. Cook for 1¼–1½ hours, or until the beef is very tender. Pour over the stock and add the tomato purée, thyme and bay leaf. Bring to the boil, then cover the casserole and transfer carefully to the oven. Cook for 1¼–1½ hours, or until the beef is very tender. Mix the cornflour and mustard powder in a small bowl and stir in a tablespoon of cold water until smooth. Remove the lid from the casserole and stir in the cornflour mixture. Season to taste with salt and pepper. Mix the cornflour and mustard powder in a small bowl and stir in a tablespoon of cold water until smooth. Remove the lid from the casserole and stir in the cornflour mixture. Season to taste with salt and pepper. Place the casserole over a medium–high heat and simmer for 2–3 minutes, stirring regularly, until the gravy is thick and glossy. Place the casserole over a medium–high heat and simmer for 2–3 minutes, stirring regularly, until the gravy is thick and glossy. Transfer the steaks to four warmed plates and spoon over the gravy. Serve with chips (or mashed potato). Transfer the steaks to four warmed plates and spoon over the gravy. Serve with chips (or mashed potato). Recipe tips Cast iron casseroles are best for cooking braising steak as they hold a consistent temperature, but any lidded oven-safe pan will do. If you don't have a pan suitable to use in the oven, you can cook it in an oven dish covered with kitchen foil, but you will need to transfer it to a large saucepan to thicken the gravy.