Steps to Prepare Favorite California Farm Beef Braising: how to make tough beef tender

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As for the number of servings that can be served to make California Farm Beef Braising: how to make tough beef tender is 2 people. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook California Farm Beef Braising: how to make tough beef tender estimated approx 4 hours.

To get started with this recipe, we must prepare a few ingredients. You can have California Farm Beef Braising: how to make tough beef tender using 17 ingredients and 3 steps. Here is how you can achieve that.

Grass Fed Beef is not as tender as corn fed beef, especially the tougher cuts of beef like chuck, shank, and brisket. But the meat itself is delicious, and braising brings out the flavor, keeps the meat moist, and makes it so tender it will fall off the bone. Here is our own farm recipe for a chuck steak from our own grass fed steer.

Ingredients and spices that need to be Prepare to make California Farm Beef Braising: how to make tough beef tender:

1. Pound-and-a-half of chuck steak, inch thick, bone in
2. Stick unsalted butter
3. Quarter cup sherry vinegar
4. Quarter cup red wine
5. 2 laurel leaves
6. 1/4 tsp thyme
7. Pinch black pepper
8. Pinch sea salt
9. Cup sliced mushrooms for the sauce
10. Equipment
11. 2 ” or deeper Cast iron frying pan with matching cast iron lid (amazon), or dutch oven with heavy lid (creuset or lodge)
12. Cast iron stove top trivet to put between cast iron pan and electric burner, or
13. Use gas stove on low flame without trivet
14. (Instead of trivet, Use removable bottom from spring form pie pan)
15. cup for Measuring
16. Cost
17. Per pound, grass fed beef costs $4.60 to raise. Portions are 6 ounces, this grass fed beef dinner costs $1.75

Instructions to make to make California Farm Beef Braising: how to make tough beef tender

1. Brown stick of unsalted butter slowly over medium heat, rub pepper into room temperature chuck steak, sear meat evenly on all sides to a deep brown, remove meat from pan. Turn heat down to simmer, Add 1/4 cup sherry vinegar, 1/4 cup red wine, cup of water, 1/4 tsp thyme, 2 laurel leaves, scrape bottom, bring to boil, stir till dissolved.
2. Add steak back to pan, add water till meat is almost submerged. Put pan on cast iron trivet, Close top tight, keep on low heat, braise half an hour. Check to see how much water has evaporated, add water to keep meat half covered. Braise another half hour, check again, add water if needed, till meat is half covered, braise another hour, then another hour.
3. After three hours of braising, test meat with fork, meat should have fallen offf the bone. Put on serving platter, remove bone, cut to serving portions. Remove trivet. Bring pan juices to a boil, add the sliced mushrooms, sautee the mushrooms, thicken the sauce, serve with the meat. Sprinkle sea salt on meat to your taste. Enjoy.

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