Summary of "Proper Old School Braised Steak & Gravy"
Proper Old School Braised Steak & Gravy
Presenter/Channel: Rick — Backyard Chef Referenced product: Worcestershire sauce (Henderson’s mentioned as an alternative)
Ingredients
- Chuck steaks, ~1 inch thick (video shows 3 steaks)
- Carrots — peeled and diced (amount to preference)
- Onion — diced (amount to preference)
- Garlic — minced (amount to preference)
- Oil (for searing and sweating vegetables)
- Salt and freshly ground black pepper (to taste)
- Tomato paste — about 1 tablespoon
- Plain/all‑purpose flour — “a good couple of tablespoons” (approx. 2 Tbsp)
- Beef stock:
- Oven/tray method: ~1.25 L (≈1 1/4 L) — video also mentions ~1.4 L in passing
- Instant Pot method: ~750 ml (3/4 L)
- Worcestershire sauce (or Henderson’s as an alternative)
- Bay leaf
Serving suggestions: mashed potato, peas, crusty bread
Equipment & preparation
- Heavy skillet or frying pan for searing (good heat to develop fond)
- Ovenproof tray (for oven method) or Instant Pot/pressure cooker with inner liner
- Spoon/spatula for deglazing/stirring
- Foil (to cover tray in oven method)
- Optional: use the Instant Pot “Sauté” function to reduce/thicken gravy after cooking
Prep steps
- Peel and dice carrots; dice onion; mince garlic.
- Pat steaks dry and season both sides with a good amount of salt and pepper.
Method — step‑by‑step
-
Sear steaks
- Heat oil in a pan until hot. Sear steaks until a deep golden crust forms — about “a minute or so” per side for 1‑inch steaks. A strong sear is emphasized as the source of flavor.
- Remove steaks and set aside.
-
Sweat and brown vegetables
- Add a little more oil to the pan (doesn’t need to be screaming hot). Add diced onions and carrots.
- Cook until getting a little golden; sprinkle a little pepper and only a tiny amount of salt. Cook a couple of minutes to release moisture.
-
Add garlic and aromatics
- Add minced garlic; cook briefly — about 30 seconds.
-
Build the sauce in the pan
- Stir in tomato paste (~1 Tbsp) and cook about 1 minute to remove raw taste.
- Add flour (≈2 Tbsp) and stir through; cook briefly to form a roux.
- Add beef stock (quantity depends on method: ~1.25 L for tray/oven, ~750 ml for Instant Pot).
- Add Worcestershire sauce and a bay leaf.
- Deglaze the pan, scraping up all the fond — this is key for flavor.
5a. Oven/tray braise (old‑school method)
- Transfer seared steaks into the tray with the sauce so meat is surrounded by liquid.
- Cover with foil and braise in oven at 160–170°C for about 2½ hours.
- The oven will allow evaporation, so the gravy will reduce and thicken as it cooks.
5b. Instant Pot (fast braise) — Rick’s variation
- Put some sauce in the Instant Pot liner, add steaks and remaining sauce/juices so steaks are mostly covered.
- Seal the Instant Pot (set to “Normal” pressure per presenter), pressure cook for 50 minutes.
- Natural release for 15 minutes, then release remaining pressure.
- Note: the Instant Pot retains more liquid so the gravy may be thinner.
Finish and thicken sauce (if needed)
- If the gravy is thin after Instant Pot: use the Sauté function to reduce and thicken, or remove the gravy to a pan and simmer to reduce.
- Alternatively, adjust with additional roux or a cornstarch slurry if desired (not specified in the video).
Plating / Serving
- Serve with mashed potatoes, peas, or crusty bread. Rick emphasizes the classic pairing with mashed potato and a beefy gravy.
Chef tips & cautions
- Sear well: develop a deep, golden crust — this is essential for flavor.
- Cook tomato paste about 1 minute to remove the raw taste.
- Use only a little salt when sweating vegetables because overall seasoning will concentrate.
- Chuck is a tough cut but braising turns it “buttery soft” and flavorful — ideal for old‑school braises.
- Instant Pot vs oven: Instant Pot shortens time but retains more liquid; oven braise allows evaporation and a naturally thicker gravy.
Safety note from presenter: don’t reach over a hot pan (he warns against doing what he did on camera).
Common mistakes to avoid
- Skipping the sear (loses major flavor).
- Not cooking the tomato paste off (raw flavor).
- Over‑salting the vegetables early.
- Assuming Instant Pot will produce the same gravy thickness as oven — you may need to thicken afterward.
Variations
- Cooking method:
- Oven braise: 160–170°C, 2.5 hours, covered with foil (uses ~1.25 L stock).
- Instant Pot: 50 minutes pressure cook + 15 minutes natural release (uses ~750 ml stock), then reduce/thicken gravy as needed.
- Worcestershire sauce: any brand acceptable; Henderson’s suggested as an alternative.
Timings summary
- Sear steaks: ~1 minute per side (or until deep golden crust)
- Onions/carrots: a couple of minutes to color
- Garlic: ~30 seconds
- Cook tomato paste: ~1 minute
- Oven braise: 2½ hours at 160–170°C
- Instant Pot: 50 minutes pressure + 15 minutes natural release
That covers the cooking‑specific content from the video.
Category
Cooking
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