Steak Braised In Red Wine

Second recipe post…erm…

Decided best way to identify us was British Bloke Cooking1 & British Bloke Cooking2, if you know UK TV you will understand this ‘pun’. Anyway, as I do the copy/writing and the hard slog, lol, I’m gonna be BBC1! The other bloke is gonna be BBC2…and the good thing about this is that his fav’ prog’ of all time is “The Great British Bake Off”, which is shown on BBC2…hopefully, with some prodding, he’ll enter next year!

So, last night we had our mate Lizzie over again. She has to do jury service over the next ‘however long’ and we are looking after “Teddy”, who is our dogs brother (have posted photos of them together under our dog).

Knowing Lizzie was coming, BBC2 asked what to cook and I looked blank…”what about Hairy Biker’s mustard braised beef?” Said he. “Um…you’ll have to modify and change it” said I, thinking of the blog and copyright etc…and he did, forget the mustard, this was sublime…

Loved it, and so did Lizzie! Also freezes really well, well I assume so because of the ingredients, but will update if I am wrong.

We had it with creamy mashed potatoes and marrow fat peas, you can have it with anything you like and I won’t patronise you with how to make mash potatoes unless you really need it?!? 😉 The marrow fat peas were from a tin…lol!

Easy to do, and he’s finally written the recipe!

BBC2’s Steak Braised In Red Wine….

Serves 4

Braising steak 200g per person
2 large onions
2 fat cloves of garlic crushed
½ teaspoon of smoked paprika
400g tin chopped tomatoes
2 tablespoons of Tomato puree
2 bay leafs
2 tablespoons of white wine vinegar
2 good splashes of red wine (200 ml)
100 ml beef stock
3 tablespoons Rapeseed oil
Sea salt and pepper​

Pre-heat oven at 160c fan
Heat the one table spoon of oil in a heavy based casserole pan on a medium heat and brown the steaks two at a time, place them on a plate to one side, heat another table spoon of oil and brown the last two.
Peel the onions leaving the root intact; cut them in half from the top to the root then into quarters and again so that each onion gives you 8 wedges, then using the same pan heat the last of the oil and brown the onions lower the heat at this point, after about 5 minutes the onions should have softened and also have browned, now add the garlic and cook for a minute or so (do not let the garlic burn), then added the paprika this will be very dry at this point so add the white wine vinegar, it will steam so allow most of it to burn off (I did this because BBC1 doesn’t like vinegar very much!) this should only take less than a minute. Add the tomatoes and beef stock, increase the heat to medium after about 5 minutes added the tomato puree, bay leaves, red wine and return the steaks to the pan, season to taste with sea salt and a good grind of black pepper, pop a lid on and place in the oven for two hours. You should check the seasoning after about an hour or so and you may need to added a splash of water if it has thickened, if it has not the leave the lid off to allow the sauce to thicken to a rich consistency, after two hours check the steaks are tender with a sharp knife, serve with whichever vegetables and side dishes you prefer.



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