Braising Steak
Explore the culinary magic of braising steak, turning tough cuts into succulent masterpieces. Discover tips, recipes, and techniques.
Equipment
- 1 Dutch Oven or Braising Pan: A heavy-bottomed pot with a tight-fitting lid is essential for braising. It helps distribute heat evenly and retains moisture during the cooking process.
- 1 Tongs These are useful for flipping and handling the steak without piercing it, which helps retain its juices.
- 1 Knife A sharp chef's knife for trimming excess fat and preparing any vegetables or aromatics
- 1 Cutting Board Use a large cutting board to prep your ingredients.
Ingredients
- 2 pounds beef steak (such as chuck, round, or brisket)
- 1 tbsp vegetable oil 2 tablespoons vegetable oil
- 1 cup red wine 1 cup red wine (such as merlot or cabernet sauvignon)
Instructions
- Prepare the Steak: Begin by patting the steak dry with paper towels. This helps ensure a good sear.
- Season the Steak: Generously season both sides of the steak with salt and freshly ground black pepper.
- Sear the Steak: In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat.
Video
Notes
Explore the culinary magic of braising steak, turning tough cuts into succulent masterpieces. Discover tips, recipes, and techniques.