How to Braise a Beef Steak

Braised meat is cooked slowly in liquid for more than an hour until the meat is tender. Although steak is typically thought of as something to cook quickly, it can also be braised. Some types of steak, such as flank steak, flatiron steak, blade steak and top round, are especially tasty when braised. The meat gets very tender, almost to the point of falling apart. When braising a beef steak, season it and cook it in a flavorful broth for the best results.

Instructions

1. Combine olive oil, salt, pepper, herbs and seasonings of your choice in a large bowl and coat the steak in the marinade. Cover and allow the steak to marinate in the refrigerator overnight.Heat olive oil in a Dutch oven or other heavy pot over medium-high heat.
2. Place the meat in the pot and cook for five to 10 minutes, turning occasionally, until it is lightly browned on all sides. Remove the meat and place it in another container.
3. Chop onions, garlic and other vegetables of your choosing and saute them in the Dutch oven or heavy pot until they've softened.
4. Add 1/2 cup to 2 cups of red wine, depending on how much wine flavor you want in the meat. Bring to a boil for about five minutes, until the wine has reduced in volume.
5. Pour in about 2 cups of beef stock or broth and bring to a simmer.
6. Put the meat back into the pot and simmer lightly for 60 to 90 minutes, depending on how thick the steaks are. Keep the pot partially covered and stir occasionally to make sure nothing sticks to the bottom.

Tips & Warnings

• For a tomato flavor, reduce the quantity of beef stock and add a can of pureed tomatoes in which to cook the meat.
• Rather than braising the beef on the stove, you can opt to braise it in the oven instead. After adding the meat back into the pot, transfer it to an oven preheated to 325 degrees Fahrenheit and cook for 2 to 3 hours.
• Fine Cooking recommends making stuffed braised beef by putting a filling of cheese, bread crumbs and herbs on a large flank steak, rolling it, tying it and braising.

Source: eHow