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Post  Tue, Jun 11 2019, 9:08 pm
This looks like a potchke but it really isn't. America's Test Kitchen/Cook's Illustrated provides very detailed instructions on how to get the best results as they test various recipes and techniques and then use only the one that is the best.

This is a good way to maximize flavor from a relatively cheap cut of beef.


Excerpt From: America's Test Kitchen. “How to Braise Everything.

Why This Recipe Works We don’t typically think of braising steaks: What could beat a thick steak with a browned crust from a hard sear? But tough blade steaks turn meltingly tender when simmered in liquid, which produces an accompanying sauce full of beefy flavor. To achieve this effect, we purposely “overcooked” the meat—a 2-hour braise allowed nearly all of the fat and connective tissue to dissolve, giving each bite a soft, silky texture. We seared the meat to get the browning we’d expect on steaks and set it aside while we built a balanced braising liquid. Then we returned the steaks to the pot and let them simmer in the oven undisturbed until the final 30 minutes of cooking when we added potatoes, carrots, and parsnips so we could easily get a full dinner out of one vessel. And at the very end we reduced the braising liquid to spoon over both the steaks and vegetables before serving. Top blade steak may sometimes be labeled as “flat iron” steak. Make sure to buy steaks that are about the same size to ensure even cooking.

6 (6-ounce) top blade steaks, ¾ to 1 inch thick, trimmed
Salt and pepper
4 teaspoons vegetable oil
2 onions, halved and sliced thin
3 garlic cloves, minced
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1½ cups beef broth
1 cup water
½ cup dry white wine
12 ounces red potatoes, cut into ¾-inch pieces
4 carrots, peeled and sliced ½ inch thick
4 parsnips, peeled and sliced ½ inch thick
2 tablespoons minced fresh parsley
1 tablespoon fresh lemon juice

1 Adjust oven rack to lower-middle position and heat oven to 325 degrees. Pat steaks dry with paper towels and season with salt and pepper.

2 Heat 2 teaspoons oil in Dutch oven over medium-high heat until smoking. Brown steaks well on all sides, 7 to 10 minutes. Transfer steaks to large plate.

3 Add remaining 2 teaspoons oil to pot and heat over medium heat until shimmering. Add onions and cook until softened, 8 to 10 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds. Stir in broth, water, and wine, scraping up any browned bits, and bring to simmer.

4 Nestle steaks, along with any accumulated juice, into pot. Spoon sauce over steak. Return to simmer and cover; transfer pot to oven. Cook for 1½ hours.

5 Add potatoes, carrots, and parsnips to pot and continue to cook until steak and vegetables are tender, about 30 minutes. Transfer steaks and vegetables to large platter, tent with aluminum foil, and let rest while finishing sauce.

6 Simmer sauce over medium-high heat until slightly thickened, 2 to 4 minutes. Off heat, stir in parsley and lemon juice and season with salt and pepper to taste. Spoon sauce over steaks and vegetables and serve.

Braised Steaks with Mushrooms and Tomatoes

Omit carrots and parsnips. Before cooking onions in step 3, add 4 chopped portobello mushroom caps and cook, covered, until they begin to soften and release their liquid, about 5 minutes. Remove lid, add onions, and cook until onions and mushrooms are softened and browned, 10 to 12 minutes. Reduce water to ½ cup, substitute 2 teaspoons minced fresh rosemary for thyme, and add one 14.5-ounce can diced tomatoes with their juice with broth.
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Post  Tue, Jun 11 2019, 10:08 pm
Have you tried this?
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Post  Wed, Jun 12 2019, 3:22 am
Yes. Do you have a question abut the recipe
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