Braising Recipes
BBQ BEEF SKILLET WITH CORNBREAD – 1-1/2 to 2 hours
1-1/2 lb beef bottom round steaks, cut 1" thick
1 cup barbecue sauce
1 large onion, sliced (1/2"), separated into rings
Cornbread or corn muffins
- Mix barbecue sauce with 1/4 cup water in large skillet. Place beef steaks and onion in skillet; bring to a boil. Reduce heat; cover tightly and simmer 1-1/4 to 1-3/4 hours or until beef is fork-tender.
- Remove steaks. Cook and stir sauce 5 minutes or until thickened.
- Carve steaks. Serve with sauce and cornbread.
4 servings
GREEK-STYLE STEAKS – 1-3/4 to 2-1/4 hours
1-1/2 lb boneless beef shoulder steaks, cut 3/4" to 1" thick
1 tsp olive oil
1 can (14-1/2 oz) Italian-style diced tomatoes, undrained
1 can (2-1/4 oz) sliced ripe olives, drained
1/4 cup crumbled plain or herb-flavored feta cheese
- Press 1 tsp pepper onto beef steaks. Heat oil in large nonstick skillet over medium heat until hot; brown steaks.
- Add tomatoes and 1/2 cup water; bring to a boil. Reduce heat; cover tightly and simmer 1-1/4 to 1-3/4 hours or until beef is fork-tender.
- Remove steaks. Add olives; cook and stir sauce 5 to 10 minutes or until reduced to 1-1/2 cups. Serve steaks with sauce and cheese.
