2 Reviews

This was my first attempt at braised steak, but boy, was I glad I tried it. I probably went overboard on the red wine (used more than 1/4 cup - which I probably won't do again - will stick to the proper amount) and will probably add more tobasco next time. Also found that 90 minutes wasn't enough - the meat was tender by then - enough to eat dinner, but since there was plenty left over I left it to cook for another 90 minutes and had it again for dinner the next night and WOW, the meat absolutely fell apart - it was delicious! The sauce also tasted better second time around. Will definitely do this again (minus the extra red wine!) and will cook it slowly for about 4 hours.

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Louise from Aussie April 10, 2008
Braised Beef Steak Maroon