BRAISED STEAK AND ONIONS IN SLOW COOKER
This easy recipe shows you how to cook different cuts of braised steak using different methods. The results are succulent pieces of tender, pulled beef meat that melts in your mouth and is full of flavour.
Provided by Gav
Categories Meals
Time 3h25m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 684 calories, Carbohydrate 7 grams carbohydrates, Cholesterol 215 milligrams cholesterol, Fat 42 grams fat, Fiber 1 grams fiber, Protein 58 grams protein, SaturatedFat 17 grams saturated fat, ServingSize 1, Sodium 287 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 19 grams unsaturated fat
SLOW-COOKER BEEF BRISKET
Simple, savory and warming, this slow-cooker brisket is a traditional take on pot roast that's as easy as it is comforting. Make it the centerpiece of a family feast, or slice and shred it for a sandwich stuffer. Either way, this brisket is true to tradition (or maybe it's superstition), in that it tastes better the next day. So next time you're hosting the family gathering, save some stress and get this done ahead of time.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 7h30m
Yield 6
Number Of Ingredients 9
Steps:
- Spray 6-quart slow cooker with cooking spray. Rub brisket with 1 tablespoon of the vegetable oil. Rub with salt and pepper. Heat 12-inch skillet over medium-high heat. Cook brisket in skillet 2 minutes on fattiest side, then turn and cook 2 to 3 minutes on other side, until browned. Transfer to slow cooker.
- Reduce heat to medium; add remaining tablespoon of vegetable oil to skillet. Add onions; cook 5 to 8 minutes, stirring frequently, until beginning to brown. Add carrots and garlic; cook 1 minute. Stir in tomatoes and broth; heat just to simmering. Pour mixture over brisket in slow cooker. Cover and cook on Low heat setting 7 to 8 hours or until brisket is very tender.
- Transfer brisket to cutting board; cool slightly, cut into slices, and serve with vegetables and cooking juices.
Nutrition Facts : Calories 360, Carbohydrate 10 g, Cholesterol 120 mg, Fiber 1 g, Protein 42 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1100 mg, Sugar 4 g, TransFat 1/2 g
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