Braising Steaks with Vegetables and Pumpernickel Sauce
| 4 Braising Steaks |
| 2 tbsp Olive oil |
| 1 Onion (roughly chopped) |
| 2 Carrots (cut into 1cm cubes) |
| 2 stalks Celery (cut into 1cm pieces) |
| 2 Parsnips (cut into 1cm cubes) |
| 300 ml Red wine |
| 300 ml Beef stock |
| 50 ml Red wine or Balsamic vinegar |
| 2 Bay leaf |
| 1 tbsp Mustard seeds |
| 100 g Pumpernickel bread (cut into fine cubes) |
| 2 tbsp Molasses or Honey |
Preheat the oven to 160ºC. Allow the meat to come to room temperature. Pat dry with kitchen paper. Heat up the oil in a large braising pan and sear the meat until nicely caramelized all over. Take out the meat and leave at the side. Place all the vegetables into the pan and braise for 5-6 minutes. Place the meat back into the pan. Deglaze with wine, stock and vinegar. Bring to the boil. Cover and cook in the oven for 2½ - 3 hours. During cooking turn the meat 2-3 times in the sauce. To check if the meat is done use a meat fork, inserted into the meat. The fork should go in and out easily.
Remove the meat from the pan and wrap in foil to keep warm. Pour the sauce through a sieve into a new pan. If desired keep the vegetables to serve along with the meat. Add the pumpernickel and molasses to the sauce. Bring to the boil and reduce until the sauce thickens. To serve carve the meat and arrange with the sauce onto preheated plates.
Serve with potato and green pea mash.
