WAYS TO COOK CUBE STEAK IN OVEN RECIPES

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WARWICK DAVIS’ STEAK & STILTON PIE | JAMIE OLIVER RECIPES



Warwick Davis’ steak & Stilton pie | Jamie Oliver recipes image

In my mind, a pie like this with melt-in-the mouth crumbly pastry on the top, sides and bottom immediately hits heavenly status. For the filling, I’m using chuck steak and brisket, cooked until dark and caramelized. Let quality wine clean the pan, then bubble away for maximum depth and deliciousness. What a treat!

Total Time 4 hours 35 minutes

Yield 10

Number Of Ingredients 17

1.2 kg chuck steak and/or brisket
3 heaped tablespoons plain flour
olive oil
2 red onions
2 carrots
4 sticks of celery
4 fresh bay leaves
400 g potatoes
400 ml red wine
1.2 litres quality organic beef stock
100 g Stilton cheese
1 large free-range egg
400 g plain flour plus extra for dusting
200 g salted butter (cold)
4 sprigs of fresh rosemary
½ a bunch of fresh thyme (15g)
½ a bunch of fresh oregano (15g)

Steps:

    1. Slice the beef into 2.5cm chunks, then toss with the flour and a pinch of sea salt and black pepper.
    2. Drizzle 2 tablespoons of oil into a large pan on a medium heat, then brown the beef all over. Remove to a plate, leaving the pan on the heat.
    3. Peel and roughly chop the onions, carrots and celery. Add to the pan with the bay leaves and cook for 5 minutes, or until starting to soften, stirring occasionally. Remove to the plate with the meat.
    4. Meanwhile, peel the potatoes and chop into 1cm cubes. Pour the wine into the empty pan and leave it to reduce by half, then add the meat and softened veg back to the pan, along with the potatoes.
    5. Pour in the stock, bring to the boil, then reduce to medium-low and simmer for 2 hours 30 minutes, or until the meat is tender, adding splashes of water to loosen, if needed. Once cooked, season to perfection and leave to cool.
    6. For the pastry, put the flour and a good pinch of sea salt into a food processor, cube and add the butter, then pulse until just combined. Pick and roughly chop the herb leaves, add to the processor with 100ml of ice-cold water, and pulse again until it forms a rough dough. Wrap in clingfilm and chill in the fridge for at least 30 minutes.
    7. Preheat the oven to 170ºC/325ºF/gas 3 and lightly oil a 20cm loose-bottomed round cake tin.
    8. Roll out two-thirds of the pastry on a clean flour-dusted surface to 2mm thick. Loosely roll it around the rolling pin and unroll it over the cake tin, gently easing it into the shape of the tin. Patch up any holes and trim the edges.
    9. Spoon in two-thirds of the cooled filling (freeze the rest and serve as a stew another day). Crumble over the Stilton and brush the pastry edges with beaten egg.
    10. Roll out the remaining pastry so it’s slightly bigger than the tin and top the pie, crimping the edges to seal. Make a small incision in the centre so steam can escape. Use any spare pastry to decorate the pie, if you like.
    11. Eggwash the top, then bake at the bottom of the oven for 45 minutes to 1 hour, or until the pastry is golden and the pie is piping hot. Leave to stand for 30 minutes, then serve up. Delicious with creamy mash, extra gravy and steamed seasonal greens.

Nutrition Facts : Calories 608 calories, FatContent 35 g fat, SaturatedFatContent 17.6 g saturated fat, ProteinContent 25.4 g protein, CarbohydrateContent 45.2 g carbohydrate, SugarContent 3.6 g sugar, SodiumContent 0.5 g salt, FiberContent 3.4 g fibre

COUNTRY STYLE STEAK RECIPE | ALTON BROWN | FOOD NETWORK



Country Style Steak Recipe | Alton Brown | Food Network image

Provided by Alton Brown

Categories     main-dish

Total Time 3 hours 10 minutes

Prep Time 40 minutes

Cook Time 2 hours 30 minutes

Yield 4 to 6 servings

Number Of Ingredients 7

2 pounds beef bottom round, trimmed of excess fat
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3/4 cup all-purpose flour
1/4 cup vegetable oil or bacon drippings
2 cups chicken broth
1 teaspoon dried thyme

Steps:

  • Preheat the oven to 300 degrees F.
  • Cut the meat with the grain into 1/2-inch thick slices and season on both sides with salt and pepper. Place the flour into a pie pan. Dredge the pieces of meat on both sides in the flour. Tenderize the meat, using a needling device, until each slice is 1/4-inch thick. Dredge in the flour again and set aside.
  • Add enough of the vegetable oil or bacon fat to just cover the bottom of a 4 to 5-quart Dutch oven set over medium-high heat. Once the oil begins to shimmer, add the steaks to the pan, being careful not to overcrowd. Cook until golden brown on both sides, approximately 2 minutes per side. Remove the steaks to a plate and repeat until all of the steaks have been browned.
  • Remove the last steaks from the pot and add the chicken broth and thyme and whisk until the liquid just comes to a boil. Return the steaks to the pot and make sure they are all submerged in the liquid. Cover the pot and place it in the oven on the middle rack. Cook for 1 1/2 to 2 hours or until the meat is tender and falling apart.

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COUNTRY STYLE STEAK RECIPE | ALTON BROWN | FOOD NETWORK
From foodnetwork.com
Reviews 4.8
Total Time 3 hours 10 minutes
Category main-dish
Cuisine american
  • Remove the last steaks from the pot and add the chicken broth and thyme and whisk until the liquid just comes to a boil. Return the steaks to the pot and make sure they are all submerged in the liquid. Cover the pot and place it in the oven on the middle rack. Cook for 1 1/2 to 2 hours or until the meat is tender and falling apart.
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