Southern Braised Country Steak
This delicious Southern Braised Country Steak recipe combines tender beef bottom round steak with rich flavors from chicken broth and thyme. Inspired by a classic preparation method showcased on Alton Brown's 'Good Eats,' this dish features a unique technique of tenderizing and frying the meat before slow cooking it to perfection. Perfect for a comforting meal, this dish is best served over creamy mashed potatoes or with crusty bread to soak up the flavorful gravy. Gather your ingredients and let the aroma of this delightful dish fill your kitchen as it braises to tenderness.
N/A
Servings
227
Calories
7
Ingredients
Ingredients
Beef bottom round steaks
2 lbs (Trimmed of excess fat and sliced)
Kosher salt
2 teaspoons (For seasoning)
Fresh ground black pepper
1 teaspoon (For seasoning)
All-purpose flour
3/4 cup (For dredging)
Vegetable oil or bacon drippings
1/4 cup (For frying)
Chicken broth
2 cups (For braising)
Dried thyme
1 teaspoon (For flavor)
Instructions
1
Preheat your oven to 300°F (150°C).
2
Trim excess fat from the beef bottom round steaks and cut them against the grain into 1/2-inch thick slices. Season both sides with kosher salt and freshly ground black pepper.
3
Place all-purpose flour into a pie pan. Dredge each slice of meat on both sides in the flour, ensuring even coverage. Use a meat tenderizer to pound each slice until they are about 1/4-inch thick. Dredge the steaks in flour one more time and set aside.
4
In a 4 to 5-quart Dutch oven, heat enough vegetable oil or bacon drippings to cover the bottom over medium-high heat until shimmering. Carefully add the steaks in batches, making sure not to overcrowd the pan. Brown the steaks for about 2 minutes per side until golden, then transfer them to a plate.
5
Once all steaks are browned, pour in the chicken broth and sprinkle the dried thyme. Whisk the liquid briefly until it comes to a gentle boil.
6
Return all the browned steaks to the pot, ensuring that they are submerged in the broth. Cover the pot with its lid and place it in the preheated oven on the middle rack.
7
Braise the steak for 1.5 hours or until the meat is tender and easily pulls apart with a fork. Serve warm with your preferred sides.
Nutrition Information
10g
Fat
16.7g
Carbs
22.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Southern Braised Country Steak?
Southern Braised Country Steak is a comforting beef dish where bottom round steaks are tenderized, floured, browned, and then slow-cooked in a flavorful broth until tender.
What inspired this specific recipe?
This recipe is inspired by the classic preparation method featured on Alton Brown's 'Good Eats' television show.
What cut of beef is used for Southern Braised Country Steak?
The recipe calls for beef bottom round steaks, which become very tender during the braising process.
What is the recommended oven temperature?
The oven should be preheated to 300 degrees Fahrenheit (150 degrees Celsius).
How should the beef be sliced?
The beef should be trimmed of excess fat and cut against the grain into 1/2-inch thick slices.
Why is the meat pounded with a tenderizer?
Pounding the meat tenderizes the fibers and reduces the thickness to about 1/4-inch, allowing for faster and more even cooking.
How many times should the meat be dredged in flour?
The meat is dredged in flour twice: once before pounding and once more after pounding.
What type of fat is used for frying the steaks?
You can use either vegetable oil or bacon drippings to brown the steaks.
What kind of broth is used for braising?
The recipe uses 2 cups of chicken broth for the braising liquid.
What herb provides the primary flavor in this dish?
Dried thyme is used to add a rich, savory flavor to the gravy.
How long does the steak need to braise in the oven?
The steak needs to braise for approximately 1.5 hours.
How do I know when the country steak is done?
The meat is done when it is tender and easily pulls apart with a fork.
What are the best side dishes for this steak?
It is best served over creamy mashed potatoes or with crusty bread to soak up the gravy.
How many calories are in a serving?
Each serving contains approximately 227 calories.
What is the fat content of this recipe?
The dish contains approximately 10 grams of fat per serving.
How much protein is in Southern Braised Country Steak?
There are 22.5 grams of protein per serving.
How many grams of carbohydrates are in this dish?
There are 16.7 grams of carbohydrates per serving.
What size Dutch oven is recommended?
A 4 to 5-quart Dutch oven is ideal for this recipe.
Is the meat browned before braising?
Yes, the steaks are browned for about 2 minutes per side until golden before the liquid is added.
Should the steaks be submerged in the broth?
Yes, when returning the steaks to the pot, ensure they are submerged in the chicken broth before covering.
What seasoning is used on the meat?
The steaks are seasoned with kosher salt and freshly ground black pepper.
Can I use bacon grease?
Yes, bacon drippings are a recommended option for frying the steaks to add extra flavor.
Where in the oven should the pot be placed?
The Dutch oven should be placed on the middle rack of the preheated oven.
What is the first step of the recipe?
The first step is to preheat your oven to 300 degrees Fahrenheit.
How much flour is needed for dredging?
The recipe requires 3/4 cup of all-purpose flour.
Does the recipe include fiber or sugar?
According to the provided data, the fiber and sugar content are not specified.
Is there sodium or cholesterol information?
The specific sodium and cholesterol counts are not provided in the recipe data.
How many ingredients are in this recipe?
There are 7 main ingredients: beef, salt, pepper, flour, oil/drippings, broth, and thyme.
Can I use fresh thyme instead of dried?
Yes, though the recipe specifies 1 teaspoon of dried thyme for flavor.
What makes the gravy thick?
The flour used to dredge the steaks mixes with the broth during the braising process to create a natural gravy.