What To Know
- While braising is typically associated with ovens, this blog post will guide you through the process of mastering how to braise round steak on the stovetop, unlocking a world of delicious possibilities.
- To thicken the sauce, bring the braising liquid back to a simmer and cook for 5-10 minutes, or until it has reduced to your desired consistency.
- Add a tablespoon of chili powder, a teaspoon of cumin, and a pinch of cayenne pepper to the braising liquid for a kick of heat.
Round steak, often considered a tough cut, can be transformed into a melt-in-your-mouth masterpiece with the magic of braising. This technique, involving slow cooking in liquid, breaks down the connective tissues, resulting in incredibly tender and flavorful meat. While braising is typically associated with ovens, this blog post will guide you through the process of mastering how to braise round steak on the stovetop, unlocking a world of delicious possibilities.
Choosing the Right Cut
The key to successful braising lies in selecting the right cut of meat. Round steak, particularly the bottom round, is an excellent choice for braising due to its affordability and its ability to become incredibly tender with slow cooking. Look for a piece of meat that is about 1-1.5 inches thick, as this will allow for even cooking.
Prepping the Round Steak
Once you have your round steak, it’s time to prepare it for braising. Start by trimming any excess fat or silver skin. This will prevent the meat from becoming overly greasy during cooking. Next, season the steak generously with salt and pepper. You can also add other spices like garlic powder, onion powder, paprika, or thyme, depending on your desired flavor profile.
Building the Braising Liquid
The braising liquid is what infuses the meat with flavor and keeps it moist during the long cooking process. A classic braising liquid is a combination of red wine, beef broth, and aromatics like onions, carrots, and celery. However, you can get creative and use other liquids like beer, tomato juice, or even fruit juice.
The Art of Searing
Before braising, searing the round steak is crucial. This process creates a flavorful crust on the outside of the meat, enhancing its overall taste. Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add a tablespoon or two of oil and sear the steak on all sides until browned. This will take about 3-5 minutes per side.
Braising on the Stovetop
Once seared, transfer the steak to a plate and set aside. Add your braising liquid to the pot, scraping up any browned bits from the bottom. This adds extra flavor to the sauce. Bring the liquid to a simmer, then add the steak back into the pot. Make sure the meat is fully submerged in the liquid.
The Slow and Steady Approach
Cover the pot tightly with a lid and reduce the heat to low. Simmer the steak for 2-3 hours, or until it is tender enough to shred with a fork. The exact cooking time will depend on the thickness of the steak and the desired level of tenderness.
Checking for Doneness
After the initial braising time, check the steak for doneness. You can use a meat thermometer to ensure it reaches an internal temperature of 145°F for medium-rare. If the steak is still a bit tough, continue simmering for another 30-60 minutes.
Finishing Touches
Once the round steak is cooked to your liking, remove it from the pot and set it aside. Strain the braising liquid through a fine-mesh sieve into a separate container. Discard the solids. To thicken the sauce, bring the braising liquid back to a simmer and cook for 5-10 minutes, or until it has reduced to your desired consistency.
Serving the Braised Round Steak
Slice the cooked round steak against the grain. This will make the meat even more tender and easier to chew. Serve the steak with the thickened braising sauce. You can also add other toppings like mashed potatoes, roasted vegetables, or a sprinkle of fresh herbs.
Beyond the Basic: Creative Braising Ideas
The beauty of braising lies in its versatility. While the classic red wine braising liquid is delicious, you can experiment with different flavors to create unique dishes. Here are some ideas:
- Spicy Braised Round Steak: Add a tablespoon of chili powder, a teaspoon of cumin, and a pinch of cayenne pepper to the braising liquid for a kick of heat.
- Sweet and Savory Braised Round Steak: Use a combination of red wine, beef broth, and a cup of pomegranate juice for a tangy and sweet flavor.
- Asian-Inspired Braised Round Steak: Braise the steak in a mixture of soy sauce, rice wine, ginger, and garlic for a savory and aromatic dish.
A Final Word on Braising
Braising round steak on the stovetop is a simple yet rewarding cooking technique. It transforms a tough cut of meat into a tender and flavorful dish that is perfect for a comforting meal. By following these steps and experimenting with different braising liquids, you can create a culinary masterpiece that will impress your family and friends.
Quick Answers to Your FAQs
Q: Can I use a different cut of meat for braising?
A: While round steak is an excellent choice, you can also braise other tough cuts like chuck roast, brisket, or short ribs.
Q: How long can I store braised round steak?
A: Braised round steak can be stored in the refrigerator for up to 3-4 days.
Q: Can I freeze braised round steak?
A: Yes, you can freeze braised round steak for up to 2-3 months.
Q: What can I do with the leftover braising liquid?
A: The braising liquid can be used as a base for a delicious soup or stew. You can also use it to deglaze the pot after searing the steak.
Q: What are some side dishes that pair well with braised round steak?
A: Braised round steak pairs well with mashed potatoes, roasted vegetables, creamy polenta, or a simple green salad.
