Tips for Cooking Braising Steak
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Always brown the meat first — it builds flavour.
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Use a heavy-duty pot or Dutch oven for even heat.
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Deglaze with wine to lift all those tasty bits.
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Keep the lid on tight for tender results.
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Add the root vegetables early so they soak in flavour.
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Taste and adjust seasoning at the end.
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Let the dish rest before serving for best texture.
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Don’t rush — slow cooking is key.
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Use quality stock or bone broth for richness.
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Store leftovers overnight — the flavour gets even better.
Serve It With Suggestions
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Creamy mashed potatoes
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Crusty baguette or sourdough
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Steamed greens (like kale or cabbage)
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Roasted Brussels sprouts
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Yorkshire puddings
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Parsnip purée
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Buttered noodles or egg pasta
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Glass of red wine (Cabernet or Shiraz)
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Pickled red onions
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Horseradish cream on the side
FAQ's
Q: What is braising steak?
A: It’s a tough cut (like chuck or blade) ideal for slow cooking and braising.
Q: Can I make this in a slow cooker?
A: Yes — sear the meat first, then cook on low for 6–8 hours.
Q: Can I freeze this dish?
A: Absolutely — cool completely and freeze in portions for up to 3 months.
Q: What can I use instead of red wine?
A: Use extra stock with a splash of balsamic vinegar or grape juice.
Q: Can I use other vegetables?
A: Yes — swede, turnip, or celery work great in place of carrots and parsnips.
Q: Is this dish gluten-free?
A: Use gluten-free flour and check your Worcestershire sauce label.
Q: Can I prepare it a day ahead?
A: Yes — the flavour deepens after resting overnight.
Q: Can I thicken the gravy more?
A: Simmer uncovered for the last 15 minutes, or add a cornstarch slurry.
Q: What’s the best cut for braising?
A: Chuck, blade, or brisket are all excellent choices.
Q: Does it need to cook in the oven?
A: No — you can simmer it on the stovetop if oven isn’t an option.
