Slow Cooker Braised Steak Food

BRAISED STEAK AND ONIONS IN SLOW COOKER

Steps:

• This recipe covers cooking in the Dutch oven or in a slow cooker or the hob if you prefer. On the hob, then liquid should be kept at a low simmer. Under this is a recipe for the Instant Pot.
• Pre-heat your oven to 170C.
• Season the steak on both sides with salt and pepper. Melt the butter in the pan and seal the steak on both sides. In the meantime peel and chop the onions into quarters and peel and half the garlic cloves.
• Then add the onions, garlic, thyme, bay leaves and bouquet garni to the pot and add the red wine and stock to the pot.
• Put the lid on the pot and place the pot in the middle of the oven (or on the hob). Cook for a total of about 3 hrs 15 minutes.
• After 2 hours, check the level of liquid is sufficient and add more water if necessary. Turn the steak over, replace the lid and place back in the oven.
• When the cooking time is over, remove the pot from the oven.
• Take the meat from the pot and keep it warm in the oven.
• Season the steak on both sides with salt and pepper. Heat the Instant Pot with the sauté setting and melt the butter in the pot. Then seal the steak on both sides.
• In the meantime peel and chop the onions into quarters and peel and half the garlic cloves.
• Then add the onions, garlic, thyme, bay leaves and bouquet garni to the pot and add the red wine and stock to the pot.
• Put the lid on the pot set, put the release valve to seal set to cook at high pressure for 90 minutes.
• When the 90 minutes is finished, release the pressure with the manual release valve, being careful not to burn yourself.
• Remove the steak from the pot and keep warm.
• You can use the braising liquid in the pot to make a tasty gravy.
• Strain the liquid through a sieve into a jug, and remove the beef fat that is in there with a ladle.
• Then pour the liquid back into the Dutch oven or a pan on medium heat, add some water if needed and the onions from the sieve, removing the thyme stalks, bouquet garni and bay leaves. I use the water from the potatoes I was boiling for the mash.
• Add the Oxo stock cube and gravy granules and let the gravy reduce on a simmer until it has the required thickness. In the Instant Pot you can do this on the sauté setting again.
• Pour into a gravy boat to serve up.

SLOW COOKER BRAISED STEAK

Steps:

• Mix the soup, au jus mix and dehydrated onion in a small bowl. Add bay leaf.
• Heat oil in a large skillet over medium-high heat. Brown steaks on each side. Place steaks in slow cooker.
• Deglaze the skillet with the 1/2 cup of water, scraping up all the browned bits in the pan. Add this to the soup mixture and stir well to combine. Pour over the steaks in the slow cooker.
• Cover and cook on HI 3-4 hours or LOW 5-6 hours (please note times are approximate as all slow cookers cook differently--mine was done at 3.5 hours on HI)
• Remove the steaks to a serving platter. Stir gravy in the crock; remove bay leaf. Pour over steaks.

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.

SLOW-COOKED BEER-BRAISED BEEF

Steps:

• To use a slow cooker, omit oil and place beef directly into cooker.
• Top with remaining ingredients.
• Cook on high for 1 hour.
• Reduce heat to low and cook for 5 hours or until roast is very tender.
• If you don't have a slow cooker, heat a large pot over high heat.
• Add oil.
• Brown roast on all sides.
• Add beer, onion, soy sauce, pepper and basil; bring to a boil.
• Cover and place pot in 275 degree oven for 7-9 hours, or until meat is tender.
• Leftovers can be stored in the refrigerator, sliced, with juices, for up to 3 days.