0 Picture
Ingredients
- 2 tbsp extra virgin olive oil
- 2 tbsp butter
- 3/4 cup flour
- 2 1/2 " thick top round steak (about 3#'s)
- Salt and Pepper to taste
- 4 finely copped clove garlic
- 2 whole cloves
- 1 finely chopped onion
- 1 finely chopped carrot
- 1 finely chopped celery
- 1 bay leaf
- 2 tbsp tomato paste
- 1 tbsp sweet paprika
- 8 flat leafed parsley sprigs
- 3 sprigs of thyme
- 3-12 oz bottles of beer
- 1-28 oz canned whole tomatoes
Details
Servings 6
Preparation
Step 1
Heat oven to 350. Heat 1 tbsp oil and butter in a double Dutch oven over medium-high heat. Put flour on a wide plate. Season steak with salt and pepper, then dredge both sides with flour. Brown steak in Dutch oven, turning once, until deep golden brown, 12-14 minutes in all. Transfer steak to a large plate; wipe clean. Heat 1 tbsp oil and butter in Dutch oven over medium-high heat. Add garlic, cloves, onion,carrot, celery, bay leaf and cook, stirring occasionally, until onion is softened, 6-8 minutes. Stir in tomato paste, paprika and salt and pepper to taste and cook, stirring occasionally, until carmelized, 5-6 minutes. Meanwhile, tie parsley and thyme together with butcher's twine, add to pot with 2-12oz bottled beer and canned tomatoes crushing each one by hand as you add them. Bring to a boil; add reserved steaks. Cover Dutch oven with foil, then the lid; braise for 1 hour. Uncover dutch oven, flip steak over, and add 1-12 oz beer; cover again with foil and lid. Return to oven; braise steak until tender, about one more hour. Uncover dutch oven and discard foil; return to oven. Cook until sauce has thickened and steak has browned, 15-20 minutes more. Discard herb bundle. season sauce with salt and pepper; transfer to platter. Sprinkle with 2 tbsp chopped parsley.
Review this recipe