This braise features bone-in chuck steak in an irresistible Asian-style sauce. You won't be disappointment by this effortless dish.
Another winner from Grandma Martha Geller's treasure chest inspired by a New York Times recipe published a few decades back. She told me to put everything in the pan in stages—but of course, I didn't listen.
I wish all chefs would try making their recipes easy first. It seems to me they make them complicated and time-consuming on purpose: "In 1 hour add celery; twiddle your thumbs and wash your hair; and an hour later, add the water chestnuts, one at a time." Do you find that everyone seems to be working backwards—taking simple recipes and then figuring out how to make them more cumbersome—or is it just me?
- Cook Time
- Prep Time
- 4 ServingsServings
- 4 tablespoon olive oil
- 2 pound chuck steak, bone-in, 1-inch thick
- 2 tablespoon light brown sugar
- 3 tablespoon soy sauce
- 1 large onion, sliced
- 2 cup canned beef broth
- 1 large celery stalk, sliced
- 1 can sliced water chestnuts, drained (8-ounce)
- 1/8 teaspoon coarse black pepper
- Primientos, diced, :for garnish
- Heat olive oil in a large, deep skillet over medium-high heat.
- Rinse steak and pat dry. Place in skillet and brown on both sides, about 1-2 minutes per side. Drain off oil.
- Add brown sugar, soy sauce, onion, broth, celery, water chestnuts, and pepper. Make sure the the steak and vegetables are submerged in liquid mixture.
- Reduce heat and simmer, covered, for 1 hour and 30 minutes or until steak is tender.
- Garnish with pimientos before serving.