Braised Steak
Braising is a method to cook in liquid as a moist type of heat; this does not have to be all water as there is a range of braising recipes. This is our version; it was originally an old family recipe. I remember my mother cooking it, and I think she learned it from her father, my grandfather, during the second world war; he served in Burma and was a driver and cook. He got a taste for spicy foods over there and brought one or two ideas back with him.
Braising is a method to cook in liquid as a moist type of heat; this does not have to be all water as there is a range of braising recipes. This is our version; it was originally an old family recipe. I remember my mother cooking it, and I think she learned it from her father, my grandfather, during the second world war; he served in Burma and was a driver and cook. He got a taste for spicy foods over there and brought one or two ideas back with him.
- 1/2 teaspoon ground cumin
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper freshly ground
- 1 large onion sliced
- 3 tablespoon vegetable oil
- 500 grams braising steak
- 3 tablespoon plain flour
- 2 teaspoon garam masala heaped teaspoons, we use a basic mild masala we don?t want a chi
- 8 curry leaves
- 2 large carrots peeled and sliced on the bias
- 2 cloves garlic thickly sliced
- 1 bouquet garni
- 1 liter vegetable stock hot stock, we use a vegetable stock because the beef and spices
- Carbohydrate 19.0464946634615 g
- Cholesterol 0 mg
- Fat 7.16995338942308 g
- Fiber 2.07348317718506 g
- Protein 2.06214745192308 g
- Saturated Fat 0.557768133703125 g
- Serving Size 1 1 Serving (467g)
- Sodium 1132.646625 mg
- Sugar 16.9730114862765 g
- Trans Fat 0.175759366463702 g
- Calories 146 calories
Step-by-step
- Sift and mix together 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, 340F, gas mark 4 for 1? 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 thick enough and a nice caramel colour, serve with mashed or steamed potatoes and steamed seasonal vegetables.
- Serve and Enjoy
Unlike a dry-heat roast cooked uncovered at high temperatures, braising requires a moist environment enclosed in a heavy-bottomed vessel to break down tough connective tissues over hours. Standard beef stews rely solely on herbs like thyme and bay, whereas this formulation introduces garam masala, cumin, and curry leaves to shift the flavor profile toward a warmer, aromatic spice matrix. Home cooks seeking a milder alternative to garam masala can substitute equal parts ground coriander and cumin with a pinch of cinnamon, though the characteristic warmth of the dish will shift noticeably. Scaling this preparation up or down requires careful attention to liquid ratios; doubling the volume does not mean doubling the hot vegetable stock linearly, or the final sauce will fail to reduce properly during the uncovered portion of the bake.
Coating the beef in a plastic bag with seasoned flour ensures an even, thin layer that adheres without clumping, which is critical because excess flour can scorch instantly in the skillet. Searing the meat over high heat triggers the Maillard reaction, creating complex savory compounds that transfer into the braising liquid when the pan is deglazed. Thickening the sauce directly with a portion of the seasoned flour leftover from coating removes the need for a separate roux step later in the cooking process. Stirring the stock into the softened onions, carrots, and garlic a little at a time prevents the formation of intractable flour lumps that ruin smooth gravies.
Maintaining the oven temperature at 180°C (340°F, gas mark 4) provides the gentle, steady heat needed for collagen to fully gelatinize into unctuous gelatin without boiling the meat into tough fibers. Removing the lid for the final 15 minutes of the 1.5-to-2-hour cooking window allows excess moisture to evaporate, concentrating the caramel colors and ensuring the sauce achieves a coating consistency that clings to the back of a spoon. Discarding the bouquet garni before plating prevents stray woody stems from disrupting the texture of the sauce. Tough cuts like chuck or bottom round can replace traditional braising steak without altering the cooking duration.
Leftovers store safely in an airtight container in the refrigerator for up to three days, and the flavors often improve as the spices meld further overnight. Reheating chilled portions requires low heat on the stovetop with a splash of water or stock to restore the sauce viscosity without overcooking the tender beef. Starchy side dishes like mashed potatoes absorb the spiced pan juices effectively, balancing the acidity of the onions and the sweetness of the carrots. Freezing is technically possible for up to two months, though thawed root vegetables can release excess water and alter the structural integrity of the sauce.
