MELT RECIPES RECIPES

MELT IN MOUTH SHIN STEW | BEEF RECIPES | JAMIE OLIVER RECIPES

Melt In Mouth Shin Stew | Beef Recipes | Jamie Oliver Recipes image

When a shin of beef is slow cooked, magic happens – this is simple, warming and delicious

Total Time 3 hours 25 minutes

Yield 4

Number Of Ingredients 15

Ingredients

olive oil
2 red onions peeled and roughly chopped
3 carrots peeled and roughly chopped
3 sticks celery trimmed and roughly chopped
4 cloves garlic unpeeled
a few sprigs fresh rosemary
2 bay leaves
1 small handful dried porcini
1 stick cinnamon
1 kg quality shin of beef bone removed, trimmed and cut into 5cm pieces
sea salt
freshly ground black pepper
1 tablespoon flour
2 x 400 g good-quality tinned plum tomatoes
⅔ bottle Chianti

Steps:

1. Preheat your oven to 180ºC/350ºF/gas 4. In a heavy-bottomed ovenproof saucepan, heat a splash of olive oil and gently fry the onions, carrots, celery, garlic, herbs, porcini and cinnamon for 5 minutes until softened slightly. Meanwhile, toss the pieces of beef in a little seasoned flour, shaking off any excess. Add the meat to the pan and stir everything together, then add the tomatoes, wine and a pinch of salt and pepper. Gently bring to the boil, cover with a double-thickness piece of tinfoil and a lid and place in your preheated oven for 3 hours or until the beef is meltingly tender and can be broken up with a spoon. Taste and check the seasoning, remove the cinnamon stick and rosemary sprigs and serve.

Nutrition Facts : Calories 734 calories, FatContent 13.1 g fat, SaturatedFatContent 3.8 g saturated fat, ProteinContent 41.0 g protein, CarbohydrateContent 13.9 g carbohydrate, SugarContent 10.1 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

MELT IN YOUR MOUTH CUBED STEAK | JUST A PINCH RECIPES

Melt in Your Mouth Cubed Steak | Just A Pinch Recipes image

Cube steak recipes may not appear beautiful, but boy are they tasty. This recipe is seriously so easy and delicious. No fancy ingredients here. It's a recipe that can be woven into your weekly dinner rotation. The cube steak is so tender you don't need a knife to cut it. The onion soup mix is all the flavoring you need and helps to create a flavorful gravy.

Provided by Barbara J. Lumb @barbyjane

Categories Soups

Prep Time 30 minutes

Cook Time 1 hours

Yield 4

Number Of Ingredients 6

Ingredients

1 - 1 1/2 cup(s) all-purpose flour
- salt and pepper
4 - large cubed steaks
1 package(s) Lipton beefy onion soup mix
- olive oil
2 cup(s) water

Steps:

Preheat oven to 350. Heat olive oil in large (cast iron works best) skillet on med-med/high heat.
Mix flour, salt & pepper (I prefer fresh ground) in pie plate.
Dredge cubed steaks in flour mixture.
Brown steaks maybe 5 min. per side.
Turning over a few times.
Place cooked cubed steaks in a deep casserole dish. Drain oil from skillet, reserving steak/flour residue.
Mix soup mix with 2 cups water in a bowl.
Pour water into cast iron skillet.
Turn heat higher whisking to loosen browned bits in skillet. I sometimes add some of the leftover flour at this time... mixture does not need to be thick as it thickens in the oven.
Pour this mixture over cubed steaks.
Bake, uncovered, for 1 hour.
Makes its own gravy & cubed steaks are so tender, you won't need a knife!

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