Braising is "boiling" in the oven, stewing is "boiling" on the stove. At some point in history, a braising pan was a large baking tin with a large enough hollow in the top to place hot coals. A covered baking tin can be used to good effect with cheap meat. This recipe works well as a dinner party dish or something for the middle of the week if you get home early.
2 lb (1 kg) of braising steak
A few shallots (use an onion if you
don't have shallots to hand)
Three or four large carrots
Three tablespoons of flour to thicken the gravy
A teaspoon of thyme gives a nice smell whilst cooking.
Method
Chop the shallots or onions. Scrape the carrots and cut them into rounds. Distribute the vegetables over the bottom of the baking tin. The role of the carrots is to keep the meat off the bottom of the tin. Braising steak is often sold in 4 oz (100 gm) lumps, so there is no need to cut it up, simply lay it on the vegetables. Tip in a wine glass of water (or red wine and water if you're showing off). Put the lid on the tin and leave in the oven at gas mark 4, 350 deg. F, 180 deg. C for 2 1/2 hours. Once an hour check that the tin is not dry, if it is add some water.
After 2 1/2 hours, take a cup of cold water and beat the flour into it. Pour the cooking liquid from the baking tin into a saucepan, add the flour and water, let the gravy thicken for a few minutes, then pour it over the meat. Return to the oven for 1/4 of an hour before serving.
Comment
This is a good low cost/low labour recipe. The carrots look a bit washed out after three hours in the oven, but if the lights are low they can be served as a side vegetable. Goes well with mashed potato.
Page Created: 7th December 2000