10 6-ounce each beef bottom round steaks (180 g each)
flour for dredging, as needed
salt and pepper, to taste
2 ounces oil
1 pound onion, small dice
3 garlic cloves, crushed
8 ounces celery
4 ounces flour
5 pints brown stock
6 ounces tomato puree
SACHET:
2 bay leaves
1/2 teaspoon dried thyme
1/2 teaspoon peppercorns, crushed
8 parsley stems
Servings: 10
1. Dredge the steaks in flour seasoned with salt and pepper.
2. Heat the oil in a roasting pan and brown the steaks well on both sides. Remove the steaks.
3. Add the onions, garlic and celery; sauté until tender.
4. Add the flour and cook to a brown roux.
5. Gradually, add the brown stock, whisking until the sauce is thickened and smooth. Add the tomato purée and sachet.
6. Return the steaks to the braising pan, cover and cook in a 300ºF (150ºC) oven until tender, approximately 2 hours.
7. Remove the steaks from the sauce. Discard the sachet. Strain the sauce and adjust the seasonings. Serve the steaks with the sauce.
flour for dredging, as needed
salt and pepper, to taste
2 ounces oil
1 pound onion, small dice
3 garlic cloves, crushed
8 ounces celery
4 ounces flour
5 pints brown stock
6 ounces tomato puree
SACHET:
2 bay leaves
1/2 teaspoon dried thyme
1/2 teaspoon peppercorns, crushed
8 parsley stems
Servings: 10
1. Dredge the steaks in flour seasoned with salt and pepper.
2. Heat the oil in a roasting pan and brown the steaks well on both sides. Remove the steaks.
3. Add the onions, garlic and celery; sauté until tender.
4. Add the flour and cook to a brown roux.
5. Gradually, add the brown stock, whisking until the sauce is thickened and smooth. Add the tomato purée and sachet.
6. Return the steaks to the braising pan, cover and cook in a 300ºF (150ºC) oven until tender, approximately 2 hours.
7. Remove the steaks from the sauce. Discard the sachet. Strain the sauce and adjust the seasonings. Serve the steaks with the sauce.
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