This hearty Hairy Bikers Braising Steak is made with tender beef, onions, garlic, and a rich beef stock gravy seasoned with thyme and tomato purée. This recipe creates a deeply savory and comforting main course, with fall-apart meat and a luscious, glossy sauce. It’s the perfect meal for a cozy weekend, a classic Sunday dinner, and serves four people generously.
Hairy Bikers Braising Steak Ingredients
- 4 braising steaks (about 200g / 7oz each)
- 3 tbsp sunflower oil
- 1 large onion, halved and cut into wedges
- 1 garlic clove, crushed
- 500ml (18fl oz) beef stock
- 1 tbsp tomato purée
- 1 tbsp chopped fresh thyme (or ½ tsp dried)
- 1 bay leaf
- 1 tsp cornflour
- ½ tsp English mustard powder
- Salt and freshly ground black pepper
How To Make Hairy Bikers Braising Steak
- Preheat the oven: Get your oven ready by preheating it to 170°C (150°C Fan/Gas 3).
- Brown the steaks: Season the steaks well on both sides with salt and plenty of pepper. Heat a tablespoon of the oil in a large frying pan over a medium-high heat. Brown the steaks on both sides, doing this in two batches if needed to avoid overcrowding the pan. Transfer the browned steaks to a large, flameproof casserole dish.
- Sauté the aromatics: Add the remaining oil to the frying pan and gently fry the onion wedges for about 5 minutes until they soften and start to brown. Stir in the crushed garlic and cook for one more minute until fragrant.
- Build the gravy: Transfer the onions and garlic to the casserole dish with the steaks. Pour in the beef stock and add the tomato purée, thyme, and the bay leaf. Place the dish on the hob, bring the liquid to a boil, then cover it with a tight-fitting lid.
- Braise in the oven: Carefully transfer the covered casserole dish to the preheated oven. Let it cook for 1¼ to 1½ hours, or until the beef is incredibly tender.
- Thicken the sauce: Remove the casserole from the oven. In a small bowl, mix the cornflour and mustard powder with a tablespoon of cold water to form a smooth paste. Stir this mixture into the casserole.
- Finish the dish: Place the casserole dish back on the hob over a medium-high heat. Simmer for 2-3 minutes, stirring regularly, until the gravy thickens and becomes glossy. Season with salt and pepper to your taste before serving.
Recipe Tips
- Don’t skip the browning: Searing the steaks over a medium-high heat before braising is crucial. This step creates a deep, brown crust on the meat, which adds a huge amount of rich, savory flavor to the final gravy. This process is known as the Maillard reaction.
- Low and slow is the secret: Braising is a slow cooking method. The low oven temperature and long cooking time are essential for breaking down the tough connective tissues in the braising steak, making it perfectly tender and succulent.
- Use a flameproof casserole dish: A dish that can be used both on the hob and in the oven saves on washing up and allows you to build all the flavors in one pot, from searing the meat to simmering the final sauce.
- Make a smooth slurry: When adding the cornflour to thicken the gravy, always mix it with a small amount of cold water first. If you add cornflour directly to the hot liquid, it will clump together instantly.
What To Serve With Braising Steak
This rich and savory braised steak is a classic comfort food that pairs beautifully with a variety of side dishes. For the ultimate pairing, serve it with a pile of fluffy mashed potatoes to soak up all the delicious gravy. It’s also fantastic with chunky, homemade chips or roasted potatoes. For some green on the plate, simple steamed vegetables like green beans, peas, or tenderstem broccoli are excellent choices.
How To Store Braising Steak Leftovers
- Refrigerate: Allow the braising steak and gravy to cool completely. Store it in an airtight container in the refrigerator for up to 3 days. The flavors often taste even better the next day! Reheat gently in a saucepan on the hob or in the microwave.
- Freeze: This dish freezes exceptionally well. Once cooled, place the steak and gravy into a freezer-safe container or bag. It can be frozen for up to 3 months. Thaw thoroughly in the refrigerator overnight before reheating.
Hairy Bikers Braising Steak Nutrition Facts
- Calories: Approx. 558 kcal
- Total Fat: 35g
- Saturated Fat: 10g
- Protein: 55g
- Carbohydrates: 7g
- Sodium: 600mg
Frequently Asked Questions
- What is the best cut of meat for this recipe? Braising steak is a general term for several cuts of beef that are perfect for slow cooking. Good options include chuck steak, feather blade, or beef shin. These cuts have a good amount of connective tissue that breaks down during cooking to make the meat tender and the sauce rich.
- Can I cook this in a slow cooker? Yes, this recipe works wonderfully in a slow cooker. Follow the first three steps of browning the meat and sautéing the onions, then transfer everything to the slow cooker pot. Cook on low for 6-8 hours or on high for 4-5 hours. You will need to thicken the gravy on the hob at the end as described in the final steps.
- Why is my steak still tough? If your steak is tough, it most likely just needs more time. Braising relies on time to become tender. Continue to cook it, checking every 20-30 minutes, until it is easily pierced with a fork.
Hairy Bikers Braising Steak Recipe
Description
This classic Hairy Bikers Braising Steak recipe creates incredibly tender beef in a rich, savory gravy. Made with simple ingredients like onions, garlic, beef stock, and thyme, this dish is slow-cooked in the oven for a perfect, hearty meal.
