Yinarr Meal Pantry
Braised Beef
INGREDIENTS
1 large piece or around 350 grams of rump steak (can use chuck steak also)
1/2 Cup of plain flour
2 Garlic cloves (crushed and finely diced)
1 large Onion (sliced)
3 Small Sweet Potato (peeled and large diced)
1 tablespoon of salt
1/4 tablespoon of pepper
1 1/2 litres of Beef Stock
1 tablespoon of chopped parsley
Splash of Worstershire Sauce
1 tablespoon Olive Oil
METHOD
Preheat oven on 180 degrees.
In a large bowl, place flour, salt and pepper and mix.
Add beef and coat all pieces of beef in flour.
Use a large stove top/oven proof pan and heat oil to medium-high temperature (will sizzle if you drop in a little flour).
Place beef in the hot pan and brown both sides, turning once only.
Once beef is browned, add onion and garlic stirring into the pan juices.
Add sweet potato and pour in beef stock, covering the beef and vegetables.
Cover with Alfoil tucked around edges to create seal to keep steam in, or if you pan has a lid, pop it on, then place in the oven and turn down to 160 degrees.
Cook for 1 1/2 to 2 hours - the braised steak is ready when it is soft and can be pulled apart easily.
Serve with green vegetables and steamed rice.