What To Know
- Braising is a slow-cooking method that involves searing meat in a pan and then simmering it in a flavorful liquid, typically broth or wine.
- Place the steak and braising liquid in the slow cooker and cook on low for 6-8 hours, or until the meat is tender.
- Place the steak and braising liquid in the pressure cooker and cook on high pressure for 20-30 minutes, or until the meat is tender.
Braising is a cooking technique that transforms tough cuts of meat into tender and flavorful delicacies. Flank steak, known for its leanness and affordability, is a prime candidate for braising. This blog post will delve into the art of braising flank steak, providing a step-by-step guide and exploring the nuances that lead to exceptional results.
What is Braising?
Braising is a slow-cooking method that involves searing meat in a pan and then simmering it in a flavorful liquid, typically broth or wine. The liquid creates a moist environment that allows the meat to become tender and absorb the flavors of the liquid.
Why is Flank Steak Suitable for Braising?
Flank steak is a lean and fibrous cut with a strong flavor. Braising helps to break down the tough fibers and enhance the meat’s natural flavor. The long, slow cooking process allows the seasonings and liquid to penetrate the meat, resulting in a juicy and flavorful dish.
Selecting the Right Flank Steak
Choose a flank steak that is well-marbled and has a deep red color. Avoid steaks with excessive fat or sinew. A 1-pound flank steak will typically serve 4 people.
Preparing the Flank Steak
Before braising, trim any excess fat from the steak. Season the steak generously with salt and pepper, or use a preferred marinade. Let the steak marinate for at least 30 minutes, or up to overnight.
Searing the Flank Steak
Heat a large skillet over medium-high heat. Add a drizzle of olive oil and sear the flank steak on all sides until it is browned. This will create a flavorful crust and help to lock in the juices.
Creating the Braising Liquid
In a Dutch oven or large pot, combine the following ingredients:
- 2 cups beef broth or red wine
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 cup chopped onions
- 2 cloves minced garlic
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
Braising the Flank Steak
Place the seared flank steak in the braising liquid. Bring to a boil, then reduce heat to low and simmer for 2-3 hours, or until the meat is tender and can be easily shredded.
Resting and Shredding the Flank Steak
Once the flank steak is cooked, remove it from the braising liquid and let it rest for 10-15 minutes before shredding. This will allow the juices to redistribute throughout the meat.
Serving Suggestions
Braised flank steak can be served in a variety of ways:
- Tacos: Shred the flank steak and use it as a filling for tacos. Top with your favorite toppings, such as salsa, guacamole, and shredded cheese.
- Sandwiches: Slice the flank steak and use it on sandwiches. Add your favorite toppings, such as barbecue sauce, caramelized onions, and melted cheese.
- Salads: Add shredded flank steak to salads for a protein-packed and flavorful meal.
Variations
- Slow Cooker: You can also braise flank steak in a slow cooker. Place the steak and braising liquid in the slow cooker and cook on low for 6-8 hours, or until the meat is tender.
- Pressure Cooker: For a faster cooking method, use a pressure cooker. Place the steak and braising liquid in the pressure cooker and cook on high pressure for 20-30 minutes, or until the meat is tender.
Tips for Success
- Use a good quality braising liquid: The liquid you use will greatly impact the flavor of the finished dish. Use a flavorful broth or wine that complements the steak.
- Don’t overcook the steak: Braising is a slow-cooking process, but it is important to not overcook the steak. Overcooked flank steak will become tough and dry.
- Shred the steak against the grain: This will help to create tender and flavorful shredded steak.
- Season the steak well: Season the steak generously with salt and pepper before braising. You can also use your favorite marinade to add extra flavor.
What to Serve with Braised Flank Steak
Braised flank steak pairs well with a variety of side dishes, including:
- Mashed potatoes
- Roasted vegetables
- Rice
- Pasta
- Salad
Conclusion: Experience the Culinary Delight of Braised Flank Steak
Braising flank steak is a simple yet rewarding technique that transforms a lean and affordable cut into a tender and flavorful culinary masterpiece. By following the steps outlined in this guide, you can unlock the full potential of flank steak and create delicious meals that will impress your family and friends. Experiment with different braising liquids and side dishes to discover your favorite combinations and enjoy the versatility of this versatile cut of meat.
FAQ
Q: Can I use other cuts of beef for braising?
A: Yes, other cuts of beef that are suitable for braising include chuck roast, brisket, and short ribs.
Q: How can I thicken the braising liquid?
A: You can thicken the braising liquid by adding a cornstarch slurry or a roux. To make a cornstarch slurry, mix 1 tablespoon of cornstarch with 2 tablespoons of water. To make a roux, melt 1 tablespoon of butter in a saucepan and whisk in 1 tablespoon of flour. Cook the roux for 1 minute, then whisk it into the braising liquid.
Q: How can I store leftover braised flank steak?
A: Leftover braised flank steak can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze the steak for up to 3 months.
