BRAISE FLANK STEAK RECIPES

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PORTUGUESE BRAISED STEAK & ONIONS RECIPE | BBC GOOD FOOD



Portuguese braised steak & onions recipe | BBC Good Food image

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

Total Time 2 hours 35 minutes

Prep Time 15 minutes

Cook Time 2 hours 20 minutes

Yield 4

Number Of Ingredients 11

2 tbsp olive oil
4 braising steaks , about 200g/8oz each
4 tbsp red wine vinegar
3 onions , finely sliced
3 garlic cloves , finely chopped
½ tsp paprika
100ml red wine
400g can chopped tomato
1 tsp tomato purée
2 bay leaves
chopped coriander , to serve

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, FatContent 23 grams fat, SaturatedFatContent 8 grams saturated fat, CarbohydrateContent 11 grams carbohydrates, SugarContent 8 grams sugar, FiberContent 2 grams fiber, ProteinContent 44 grams protein, SodiumContent 0.46 milligram of sodium

ROPA VIEJA RECIPE | BON APPéTIT



Ropa Vieja Recipe | Bon Appétit image

You can make this classic Cuban braise with flank steak, brisket, or our favorite, chuck roast. It's rich, flavorful, and completely comforting.

Provided by Rick Martinez

Yield 8 servings

Number Of Ingredients 17

3 pounds chuck roast, brisket, or flank steak
2 tablespoons (or more if using flank steak) extra-virgin olive oil
2 large onions, chopped
2 red bell peppers, chopped
2 tablespoons Diamond Crystal or 3½ teaspoons Morton kosher salt
8 garlic cloves, finely grated
½ cup dry white wine
4 teaspoons sweet paprika
1 tablespoon dried Mexican or Italian oregano
2 teaspoons ground cumin
1 teaspoon freshly ground black pepper
½ teaspoon cayenne pepper
1 28-ounce can whole peeled tomatoes
2 bay leaves
¾ cup pimiento-stuffed Spanish olives, halved crosswise
2 teaspoons distilled white vinegar
Chopped cilantro, white rice, maduros, and black beans (for serving)

Steps:

  • Pat roast dry with paper towels. Heat oil in a large heatproof pot over high. Cook chuck roast, turning occasionally, until browned on both sides, 5–7 minutes per side. Transfer to a plate.
  • Place a rack in lower third of oven; preheat to 250°. Cook onion, bell peppers, and salt (plus 2 Tbsp. oil if using flank steak), stirring occasionally, until softened and beginning to brown, 12–14 minutes. Add garlic and cook, stirring frequently and scraping bottom of pan, until vegetables are golden brown, 3–5 minutes. Stir in wine and cook, stirring occasionally, until evaporated. Stir in paprika, oregano, cumin, black pepper, and cayenne until vegetables are coated; continue to cook, stirring, until spices are fragrant, about 1 minute. Add tomatoes and coarsely break up with a spoon (they’ll continue to break down as they cook). Bring to a boil and cook, stirring occasionally, until liquid is reduced by half, about 5 minutes.
  • Nestle roast into tomato mixture and tuck in bay leaves on either side. Cover and transfer to oven. Braise roast and vegetables until meat is very tender and shreds easily, 2½–3 hours. Let cool 15 minutes.
  • Skim excess fat from sauce; discard bay leaves. Using a potato masher or 2 forks, tear and smash beef into sauce until it’s shredded and incorporated into sauce. Stir in olives and vinegar.
  • Divide ropa vieja among plates. Top with cilantro. Serve with rice, maduros, and beans alongside.

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