How to Braise Mock Tender Steak: The Ultimate Guide

Mock tender steak, also known as top blade steak, is a budget-friendly cut of beef that’s often overlooked. However, when cooked properly, it can be incredibly tender and flavorful. Braising is the perfect cooking method for mock tender steak, as it allows the tough muscle fibers to break down and become incredibly tender. Whether you’re a seasoned cook or just starting out, this guide on how to braise mock tender steak will equip you with the knowledge to create a delicious and impressive meal.

Understanding the Mock Tender Steak

Mock tender steak comes from the shoulder clod of the cow, a muscle that’s heavily worked. This makes it tougher than other cuts, but also more flavorful. The key to achieving tenderness is slow cooking, allowing the collagen in the meat to break down and transform into gelatin. Braising is a perfect method for this, as it involves searing the meat to develop flavor, then simmering it slowly in liquid.

Choosing the Right Mock Tender Steak

When selecting your mock tender steak, look for a piece that’s evenly marbled with fat. This fat will help to keep the meat moist and flavorful during the braising process. Avoid any cuts that have a lot of connective tissue or sinew, as these can be tough to chew.

Preparing the Mock Tender Steak

Before braising, it’s essential to prepare your mock tender steak properly. This involves:

1. Trimming the Fat: Remove any excess fat from the steak, leaving a thin layer for flavor.
2. Seasoning: Season the steak generously with salt and pepper. You can also add other spices like garlic powder, onion powder, or paprika for added flavor.
3. Searing: Heat a large skillet over medium-high heat. Add a tablespoon of oil and sear the steak on all sides until it develops a nice crust. This step is crucial for creating a flavorful exterior.

Braising the Mock Tender Steak

Once the steak is seared, it’s time to start braising.

1. Create the Braising Liquid: In a Dutch oven or large pot, combine your chosen braising liquid. This could be red wine, beef broth, or even a combination of both. Add aromatics like onions, carrots, celery, and herbs for additional flavor.
2. Add the Steak: Place the seared steak in the braising liquid, ensuring it’s fully submerged.
3. Simmer Slowly: Bring the liquid to a simmer, then reduce heat and cover the pot. Braise the steak for 2-3 hours, or until it’s incredibly tender.
4. Check for Tenderness: To test for tenderness, use a fork to pierce the thickest part of the steak. If it goes in easily, the steak is ready.

Finishing Touches

After braising, you have a few options to enhance the flavor and presentation:

1. Thicken the Sauce: If you prefer a thicker sauce, remove the steak from the pot and bring the braising liquid to a simmer. Simmer until the liquid reduces by half, creating a rich and flavorful sauce.
2. Rest the Steak: Let the steak rest for 10-15 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
3. Serve and Enjoy: Once the steak has rested, slice it against the grain and serve it with the delicious braising sauce.

Beyond the Basics: Flavor Variations

While the basic braising process remains the same, you can explore endless flavor variations by experimenting with different ingredients and techniques.

• Red Wine Braising: Use a full-bodied red wine like Cabernet Sauvignon or Merlot for a rich and complex flavor.
• Beer Braising: Swap out the wine for a dark beer like stout or porter for a robust and malty flavor.
• Citrus Braising: Add citrus fruits like oranges, lemons, or limes for a bright and tangy twist.
• Spicy Braising: Incorporate chili peppers, hot sauce, or chili powder for a kick of heat.
• Sweet and Savory Braising: Balance the savory flavors with sweetness by adding honey, brown sugar, or maple syrup.

Serving Suggestions

Braised mock tender steak is incredibly versatile and can be served in many ways. Here are a few ideas:

• Classic Steak and Potatoes: Serve the braised steak with mashed potatoes, roasted vegetables, and a side of gravy.
• Steak Sandwiches: Slice the braised steak and serve it on crusty bread with caramelized onions and cheese.
• Steak Salad: Slice the braised steak and serve it over a bed of greens with a tangy vinaigrette.
• Steak Tacos: Shred the braised steak and use it as a filling for tacos.

Wrapping Up: A Delicious Braised Journey

Learning how to braise mock tender steak is a culinary journey that unlocks the potential of this often-overlooked cut of beef. By mastering the art of braising, you can create tender, flavorful, and satisfying meals that will impress your friends and family.

Answers to Your Most Common Questions

1. Can I use other cuts of beef for braising?

Yes, several other cuts of beef are well-suited for braising, including chuck roast, brisket, and short ribs.

2. How long can I store braised mock tender steak?

Braised mock tender steak can be stored in the refrigerator for up to 3 days.

3. Can I freeze braised mock tender steak?

Yes, you can freeze braised mock tender steak for up to 3 months. Thaw it in the refrigerator before reheating.

4. What are some good side dishes for braised mock tender steak?

Some great side dishes include mashed potatoes, roasted vegetables, rice pilaf, and crusty bread.

5. Can I use a slow cooker to braise mock tender steak?

Yes, you can braise mock tender steak in a slow cooker. Simply follow the same steps as for stovetop braising, but cook on low for 6-8 hours.