Braising Steak Recipes Mary Berry Food

MARY BERRY'S BEEF STEW

Steps:

• Heat the oil in a large ovenproof pan and fry the meat over high heat until browned all over. Remove with a slotted spoon and set aside.
• Preheat the oven to 160C/140C Fan/Gas 3.
• Add the butter and leeks to the unwashed pan, and fry for a few minutes. Sprinkle in the ginger, paprika and flour, stir and cook for a minute. Stir in the stock and bring to the boil, stirring until thickened. Add Worcestershire sauce and season with salt and pepper. Return the meat to the pan, bring to the boil, cover with a lid and simmer for a few minutes.
• Transfer to the oven and cook for about 1¾-2 hours. After this time, stir in the celeriac, bring back to the boil for a few minutes then return to the oven for about 30 minutes, until the meat and celeriac are tender.
• Stir in the horseradish cream, sprinkle with parsley and serve at once.

MARY BERRY'S THYME BAVETTE STEAK WITH POTATOES AND WILTED SPINACH

Steps:

• Place the steaks on a board and trim any excess membrane. If the steaks are not even in thickness, cover with cling film or baking paper and bash with a rolling pin until they are. Measure the marinade ingredients into a bowl and mix well. Season with salt and black pepper, add the steaks and turn in the marinade to coat. Leave to marinate for about 1 hour. Preheat the oven to 220°C/200°C fan/Gas 7. Place the potatoes, onions and 2 tablespoons of the olive oil in a single layer in a large roasting tin. Season and toss together. Roast in the oven for about 25 minutes, or until the potatoes are lightly golden. Mix the crushed garlic and thyme together in a small bowl and sprinkle over the potatoes and onions. Push them to one end of the tin and place the tomatoes cut side up on the other. Drizzle the tomatoes with the remaining oil and the balsamic glaze. Return to the oven for 8 minutes, or until the tomatoes are just soft. Meanwhile, heat a large frying or griddle pan until very hot. Add the steaks and fry for 1-2 minutes on each side. Spoon the excess marinade over each steak before turning. Transfer to a warm plate to rest for a few minutes. Scrape any black pieces from the pan and discard. While the steak is resting, add the butter to the pan and toss in the spinach leaves. Cook over a high heat for a few minutes until wilted. Season the spinach and spoon into the centre of a long platter. Slice the steak into long strips and arrange on one side. Spoon the potatoes and tomatoes on the other and serve. Mary's tips: Best made and served. The steak can be marinated up to 8 hours ahead. Not for freezing. Balsamic glaze is slightly thicker than balsamic vinegar so clings to the tomatoes.

BRAISED BEEF STEAK MAROON

Steps:

• Put all the ingredients for the braising liquid into a food processor and process until smooth. Leave until ready to use.
• Heat oil in large skillet.
• In a shallow dish, mix the flour with the salt and pepper. Dredge the steaks in the seasoned flour and fry 2-3 minutes each side.
• Carefully pour the liquid over the steaks, cover and turn down heat. Simmer for 90 minutes.
• Remove steaks to serving dish and pour sauce over.
• Serve and enjoy!

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.