Braised Beef Steak With Tequila Tomato And Orange Food

GRANDPA'S BRAISED BEEF

Steps:

• Preheat the oven to 325 degrees F.
• Heat a large skillet over medium heat with a thin layer of extra-virgin olive oil. Add the onions, and garlic to the hot oil and sweat them until very soft and very light caramel in color, 20 to 30 minutes. Turn off the heat and reserve.
• Heat a large Dutch oven over medium-high heat. Add a thin layer of oil to the pan. Pat the meat dry and season very liberally with salt and pepper. Brown the meat to a deep brown all over, 12 to 15 minutes.
• Peel the potatoes and very thinly slice them lengthwise into planks. Slice the tomatoes working over a bowl to catch their juices.
• Arrange 1/2 the onions over top of the meat, season with salt, pepper and 1 tablespoon thyme. Arrange 1/2 the potatoes over the onions and dress the potatoes with a liberal drizzle of extra-virgin olive oil, about 1 tablespoon, salt, pepper, rosemary, and a handful freshly grated cheese. Top the potatoes with 1/2 the tomatoes and their juices, and season with salt and pepper. Scatter a few leaves of torn basil. Repeat the layers. Do not add basil to the top layer of tomatoes.
• Cover the pan and roast the meat in the oven until very tender, 4 hours. Cool and store for make-ahead meal.
• To reheat: Reheat, covered, in a preheated 325 degree F oven until warmed through, 45 minutes to 1 hour. Take off the lid of the pot, drizzle the top of the meat with oil, sprinkle with cheese, and broil to lightly crust the top. Cut down through the layers of the potatoes, tomatoes, and onions to portion the meat, serve in shallow bowls with crusty bread and pan juices.

RICH BRAISED BEEF WITH MELTING ONIONS

Steps:

• Dust the beef in flour, then set aside. Heat the oil in a large pan. Add the onions and fry for 5 mins. Add the sugar and cook for 5-10 mins, stirring frequently, until the onions are caramelised. Stir in the garlic for the final few mins.
• Pour in the stock and stir in the Worcestershire sauce. Add the beef and mushrooms, then season, adding plenty of black pepper. Cover and cook gently for 2 hrs until the meat is tender. Can be chilled for up to 3 days. To freeze, cool and store in freezer bags. Thaw and reheat in a pan. Serve scattered with parsley.

OVEN-BRAISED BEEF WITH TOMATO SAUCE AND GARLIC

Steps:

• Preheat oven to 300°.
• Coarsely chop tomatoes with juice in a food processor. Put roast in an ovenproof 4- to 5-quart heavy pot or a casserole dish with a lid. Pour tomatoes over roast and scatter garlic around it. Season with salt and pepper. Braise in middle of oven, covered, until very tender, 3 to 4 hours.
• Cut roast into 1/4-inch-thick slices and serve with sauce and garlic.

TOMATO BRAISED STEAK

Steps:

• Cut the steak into 4 portions and sprinkle with a pinch of salt.
• In a large skillet, heat 1 tablespoons oil over medium-high heat.
• Brown the steak on both sides and transfer to a casserole dish.
• Pour off any fat.
• Add the rest of the oil to the pan.
• Fry the garlic with a pinch of salt and 1/4 to 1/2 teaspoons red pepper flakes over medium heat until fragrant, about 30 seconds.
• Add the wine, tomatoes and rosemary, scraping up any brown bits and breaking up the tomatoes with a spoon.
• Pour the tomato/wine mixture over the steak.
• Cover tightly and bake in a 350 degree F oven for 1-1/2 to 2 hours.
• Remove the steak from the pan and transfer to a warm serving dish.
• Cook the liquid over medium-high heat, stirring occasionally, until reduced to the desired consistency.
• Spoon over the steak.

BRAISED BEEF STEAK WITH TEQUILA, TOMATO AND ORANGE

Steps:

• Rub: Combine all the ingredients in a small bowl. Sprinkle all over the meat; reserve any leftover rub to add to the braising liquid.
• Preheat the oven to 325°F.
• Heat the oil in a large Dutch oven over medium-high heat. Sear the meat until all sides are nicely browned, about 5 minutes per side. Transfer the meat to a platter. Pour off all but 2 tablespoons fat from the pot and add the onions. Cover and cook until the onions are soft and just beginning to color, about 10 minutes, stirring from time to time. Stir in the garlic and cook for 1 minute more.
• Pour in the tequila and stir, scraping up any browned bits from the bottom of the pot. Bring to a boil and reduce the tequila by about half, about 5 minutes. Add the tomatoes, chipotle chiles, orange juice, lime juice, stock, bay leaves, and any leftover spice rub and bring to a boil. Add the steak, reduce the heat to a simmer, cover, and transfer to the oven. Braise until the meat is fork-tender, 1 1/ 2 to 2 hours, turning every 45 minutes.
• Transfer the pot to the stove top. Remove the meat and discard the bay leaf. Degrease the liquid, then boil until it just becomes syrupy, about 10 minutes. Season to taste with salt, pepper, and lime juice.
• Return the meat to the pot and cook for 2 to 3 minutes more to reheat. Slice or cut into chunks and serve with the garnishes.
• Cook's Notes:.
• If you replace the orange juice with fresh pineapple juice, instead of garnishing with orange slices, garnish with half-slices of fresh pineapple.
• This dish is great made a day ahead, but wait to adjust the lime juice until just before serving. Let cool and refrigerate overnight, then remove any congealed surface fat before gently rewarming the dish.

TEQUILA STEAK

Steps:

• Combine the tequila, Worcestershire sauce, cayenne pepper, and garlic in a blender; blend until smooth. Place the steak on a plate; pour marinade over the steak. Place in refrigerator at least 8 hours or overnight.
• Preheat an outdoor grill for high heat and lightly oil grate.
• Grill steak to desired degree of doneness, 7 to 8 minutes per side for medium.