Braising eye round steak

[oppose]

Hey everyone. so i went a little nuts today at the butchers but i hadnt eaten all day and everything looked so good. i bought this nice 3lb chunk of eye round steak and usually i cut it into slices and pan fry for sandwiches but id love to try to braise for the first time. how would one do so? thanks!

 

[Andy M.]

Season with salt and pepper and brown it in hot oil on all sides. Place it in a dutch oven with diced onion, carrots and celery. Beef broth and red wine, tomato and some thyme, garlic and a couple of spoons of tomato paste. Bring it to a boil and simmer, covered for 2-3 hours until the meat is fork tender. You can also put the covered pot into a 300F oven and let it cook in there. When the meat is done, remove it and reduce the sauce and thicken oit with a flour and water slurry. Adjust the seasoning and serve.

 

[Dave Hutchins]

Andy M you are so right on

 

[Jeff G.]

Season with salt and pepper and brown it in hot oil on all sides. Place it in a dutch oven with diced onion, carrots and celery. Beef broth and red wine, tomato and some thyme, garlic and a couple of spoons of tomato paste. Bring it to a boil and simmer, covered for 2-3 hours until the meat is fork tender. You can also put the covered pot into a 300F oven and let it cook in there. When the meat is done, remove it and reduce the sauce and thicken oit with a flour and water slurry. Adjust the seasoning and serve.

Yep--but I would toss in some red potatoes cut in half...I like potatoes....

 

[Fisher's Mom]

Season with salt and pepper and brown it in hot oil on all sides. Place it in a dutch oven with diced onion, carrots and celery. Beef broth and red wine, tomato and some thyme, garlic and a couple of spoons of tomato paste. Bring it to a boil and simmer, covered for 2-3 hours until the meat is fork tender. You can also put the covered pot into a 300F oven and let it cook in there. When the meat is done, remove it and reduce the sauce and thicken oit with a flour and water slurry. Adjust the seasoning and serve.

Sounds wonderful, Andy. I do it in a similar fashion but I have a question about the beef broth - broth in general. Do you make your own or do you buy it? The same with chicken. I'm embarrassed to admit I've never added broth to anything. I put some canned chicken broth in something once that said "for a richer result, sub some of the liquid with broth". Well, it came out too salty. Now, ya'll know I'm a poor cook so it could have been any number of things that made it too salty. (Cook's error is probably #1 on the list.) But I've been noticing ya'll mention broth a lot so there must be something to it. Any hints about this subject? TIA

 

[Andy M.]

I regularly make my own chicken stock, but not beef.

If you buy canned stocks, buy the low salt so you have more flexibility. I also have chicken and beef base on hand to intensify flavors. Again, look for the lower salt brands or options as they can add a lot fo salt.

 

[Fisher's Mom]

Thanks so much, Andy. I didn't know they came in low-salt varieties but it makes sense.

 

[jennyema]

Yes, the low sodium canned broths allow you much more flexibility with seasoning.

 

[Fisher's Mom]

I definitely need flexibility, Jennyema. I don't seem to have a natural knack for seasoning things. I am trying to learn that if a little is good, a lot is not better.

 

[jennyema]

I definitely need flexibility, Jennyema. I don't seem to have a natural knack for seasoning things. I am trying to learn that if a little is good, a lot is not better.

That's a really good lesson to learn! Rememebr you can always add more.

 

[AllenOK]

Fisher's Mom, I routinely make my own chicken, beef, and shrimp/seafood stock. I never add salt to the stock, to give myself more flexibility while cooking.

Heck, I just made a batch a chicken stock the other day.

I'll probably be making a pot roast here soon. My wife got a good-sized roast last week, and I know she loves my pot roast.