Braised steak with red wine

Braised steak with red wine

By
From
Encyclopedia of Food and Cookery
Serves
4-6

Ingredients

Quantity Ingredient
1kg braising steak
plain flour, seasoned
1 tablespoon oil
30g butter
1 garlic clove, crushed
2 onions, coarsely chopped
1 tablespoon sugar
1 tablespoon dijon mustard
1 tablespoon vinegar
250g red wine
125ml beef stock
1 bouquet garni
salt and freshly ground black pepper

Method

  1. Trim excess fat from beef, cut into cubes and dredge with seasoned flour. Brown a few pieces at a time in hot oil and butter in a heavy saucepan or flameproof casserole. Remove meat.
  2. Add garlic and onions and cook gently until beginning to brown. Pour off surplus fat, leaving about 1 tablespoon.
  3. Add sugar, mustard, vinegar, wine, stock and bouquet garni. Add meat, cover tightly and simmer gently on top of stove or in a preheated moderately slow oven for 1½–2 hours or until meat is tender. Remove bouquet garni and adjust seasoning.
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