TOMATO BRAISED STEAK
Make and share this Tomato Braised Steak recipe from Food.com.
Provided by Irmgard
Categories Steak
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 8
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 IN TOMATO SAUCE
Make and share this Braised Beef in Tomato Sauce recipe from Food.com.
Provided by hectorthebat
Categories One Dish Meal
Time 4h10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 150C/130C Fan/Gas 2. Put the slices of braising steak in a roasting tin. Halve then slice the onion, then add to the tin along with the chickpeas (drained and rinsed) and mushrooms. Add the tomatoes, stock, and sweet chilli sauce.
- Cover the tin with a double layer of foil, sealing it tightly, and cook for 4 hours.
Nutrition Facts : Calories 349.9, Fat 20.1, SaturatedFat 7.9, Cholesterol 25.4, Sodium 994.2, Carbohydrate 32.2, Fiber 7, Sugar 5.6, Protein 11.5
RICH BRAISED BEEF WITH MELTING ONIONS
Spoil your family with meltingly tender braised beef, that won't break the bank
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 2h35m
Yield Serves 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 364 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 44 grams protein, Sodium 1.03 milligram of sodium
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.
BRAISED BEEF STEAK WITH TEQUILA, TOMATO AND ORANGE
This decidedly Mexican-influenced braised steak has a subtle tropical flavor from the tequila and fresh orange and lime juices. You can make it even more tropical by replacing the orange juice with pineapple juice. The recipe makes a superb pot roast: Simply double the size of the chunk of meat and the amount of seasonings in the rub. The recipe uses the oven for braising, but it can also be done on the stove top at a low simmer. It's also ideal for slow cookers. Once the meat is cooked, serve it with lots of warm tortillas and Mexican rice. Any leftovers can be shredded to make a great filling for burritos or enchiladas. Adapted from Bruce Aidell's, The Great Meat Cookbook.
Provided by gailanng
Categories Steak
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 22
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.
Nutrition Facts : Calories 147, Fat 7.7, SaturatedFat 1.1, Sodium 837.7, Carbohydrate 18.9, Fiber 3.7, Sugar 9.1, Protein 3.4
BRAISED FLANK STEAK
Make and share this Braised Flank Steak recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Sprinkle both sides of the steak with the oregano, salt and pepper.
- Heat a large nonstick skillet over medium high.
- When the pan is very hot, add the steak.
- Cook the steak for 4 minutes, or until it lifts easily off the pan and is browned on the underside.
- Turn the steak and cook another 4 minutes.
- Add the vermouth and tomatoes to the pan, cover, reduce heat to medium, and simmer 25 minutes.
- Turn heat up to medium high and cook another 5 minutes, or until the liquid in the pan has evaporated.
- Transfer the meat to a carving board, and let sit 5 minutes before cutting on the diagonal into very thin strips.
- Serve the steak strips fanned out on the plate, and spoon some of the tomato from the pan over the meat.
STEAK MARTINI/ASPARAGUS RISOTTO/BRAISED TOMATO WINE SAUCE
Bite into a suculent steak and the first thing that comes to mind, might just be the earthy taste of a Cabernet Sauvignon: Louis A Martini! I found this on the LouisMartini.com and Certified Angus Beef site. Fantastic sounding! Have not tasted it as yet; have saved it for my best friend who is planning a large dinner party;).Edited on10/17/2008: The caloric value is high but this is for a whole meal - steak, risotto, cabernet sauvignon, cream ad infinitum!! Therefore, I am warning you but we tasted this and it was wonderful!! Added a few things here and there but I hope this has made it better - at least we like it! Originally posted: 08/07/2008.:=)
Provided by Manami
Categories Steak
Time 2h45m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Heat 1/4 cup olive oil in braising pan or Dutch oven on medium heat.
- Add garlic and red pepper flakes, if using, and cook 3-4 minutes or until garlic is lightly browned.
- Add mushrooms and cook 5-6 minutes.
- Deglaze pan with wine and add tomatoes.
- Cover tight-fitting lid, reduce heat to medium and gently simmer 40 minutes.
- Heat additional olive oil in heavy-bottomed saucepan or Dutch oven.
- Saute shallots and pancetta 3-4 minutes, stirring constantly.
- Add risotto and cook 2-3 inutes or until risotto begins to brown.
- Combine broth with cream in a small saucepan and heat until simmering.
- Add broth mixture to hot risotto cup by cup, adding more liquid only when the previous cup is absorbed into the rice.
- The final 1-2 cups will not be completely absorbed but will give the risotto a creamy texture.
- Stir in oregano and asparagus and keep warm for service.
- Brush steaks with olive oil and season with salt and pepper.
- Preheat grill on high and reduce to med high; grill steaks to desired doneness.
- Serve steaks with risotto and sauce.
- Serve with Louis M Martini Cabernet Sauvignon!
Nutrition Facts : Calories 1913.5, Fat 134.6, SaturatedFat 53.3, Cholesterol 564.7, Sodium 368.5, Carbohydrate 33.8, Fiber 4.2, Sugar 6.8, Protein 132.1
BRAISED COD WITH PLUM TOMATOES
A cod steak has a row of bones running down its center; to remove the bones, cut around them with a sharp knife, dividing the fish into two pieces.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 8
Steps:
- Sprinkle both sides of cod steaks with oregano, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and cayenne pepper. Sprinkle the tomato slices with 1 1/2 teaspoons salt and 1/4 teaspoon black pepper.
- Heat olive oil in a large saute pan over high heat. When hot, add cod and tomato slices. Cook until cod steaks are golden on bottoms, about 4 1/2 minutes. Using a metal spatula, turn cod steaks and tomatoes. Add 1 cup water and the garlic; bring liquid to a simmer.
- Simmer until cod begins to feel firm when you press it with your finger and it starts to flake, about 4 minutes. Divide cod, tomatoes, and broth among four soup plates. Garnish with parsley, and serve.
PORTUGUESE BRAISED STEAK & ONIONS
In Portugal this braise would be served with fried potatoes or rice, but it goes just as well with a pillow of buttery mash
Provided by Barney Desmazery
Categories Dinner, Main course
Time 2h35m
Number Of Ingredients 11
Steps:
- Heat oven to 140C/120C fan/gas 1. Heat half the oil in a shallow casserole dish. Brown the steaks well on each side, then remove from the pan. Splash the vinegar into the pan and let it bubble and almost evaporate. Add the rest of the olive oil and the onion, and gently fry on a medium heat for 10-15 mins until softened and starting to colour.
- Once the onion has softened, stir in the garlic and the paprika. Cook for 1 min more, tip in the red wine and chopped tomatoes, then stir through the tomato purée and bay leaves. Season, pop the steaks back into the pan, then cover and place in the oven for 2 hrs, stirring halfway through and adding a splash of water if needed. Cook until the meat is very tender. The stew can now be cooled and chilled for 2 days and reheated or frozen for up to 3 months. To serve, scatter with coriander.
Nutrition Facts : Calories 430 calories, Fat 23 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 44 grams protein, Sodium 0.46 milligram of sodium
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