My Fiancé looks forward to a nice braised beef dinner, especially with a side of creamy mashed potatoes. He LOVES a tender beef with gravy and this recipe is one of his favorites. I usually use chuck roast because I love the fatty marbling but a lean mock tender steak can be equally as tasty if slow cooked or in a braising liquid.
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Mock Tender Steak Braised Beef
A little fancy and all your friends will love it!
Prep Time: 10-12 minutes
Cook Time: 2 hours
Servings: 4
Ingredients:
4 Mock Tender Steaks (approximately) 3.11 lbs
1/2 diced yellow onion
4 minced garlic cloves
1 tbsp neutral oil
2 tbsp tomato paste
Kosher salt
Ground black pepper
1/2 tbsp ground cumin
1 tbsp smoked paprika
1/2 tbsp onion powder
1 tsp garlic powder
2 tbsp Worcestershire sauce
2 cups chicken broth or stock
2 bay leaves
Sprigs of thyme
Directions:
Pat dry each steak with a paper towel. Use a hefty pinch of kosher salt on each side of the steaks. Follow up with a hefty pinch of black pepper, again on both sides.
Place the steaks on a sheet tray and set aside. Then, dice 1/2 of a yellow onion and mince 4 garlic cloves. Next, we will move on to the cooking.
Using a Dutch oven is preferred but an oven safe pot works too. Crank the heat to medium-high and pour in the neutral oil. Once the pot is hot, carefully place down the steaks one at a time. Cook on each side for 2-3 minutes or until they form a nice sear. Remove from the pot, place back on the sheet tray, and sauté the onions and garlic in the same oil for 1-2 minutes.
After 1-2 minutes, the onions and garlic should look translucent. If they do not, then continue sautéing for an additional minute or two. Lightly salt the onions and garlic, mix in the tomato paste and cook down for 1-2 minutes.
Add in the seasonings and mix well. Cumin, smoked paprika, garlic powder, and onion powder. Pour in the Worcestershire sauce and chicken broth. Stir the ingredients together, add the steaks and their rendered juices back into the pot, making sure they are fully submerged. Top with thyme and bay leaves.
Preheat the oven to 350°F and in the meantime allow the liquid in the pot to come to a boil. Once you see it boiling, cover the pot with the lid and carefully transfer to the oven on the middle rack.
Set a timer for 1 hour and a half and check back in the first 40 minutes to flip the meat and ensure the liquid has not evaporated too much. If so, add 1/2 cup more of chicken broth.
After the timer has rang, remove the pot from the oven and allow the meat to cool down for at least 10-15 minutes. Enjoy with your favorite side like mashed potatoes, roasted vegetables, or a side cabbage and rice!
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I posted a Tiktok video of a sundried tomato and chicken pasta that was so tasty and easy for a weeknight meal! Hang on tight because the recipes coming in soon are coming in HOT.