Braising Steak

18th feb 2016, Salford.

 

I’ve just had the most yummiest of evening meals

(Apologies if there are any vegetarians reading this passage!)

The meal’s cooking and preparation started just as I made my way to Imperial War Museum North.  Dad took a pack of braising steak, sprayed a little oil on it, added two stock cubes – and a little water and left it in the oven on a low temperature.

Meanwhile – I was at the museum, assisting with visitor enquiries

Upon my return, I was greeted by pots of green vegetables, Potatoes and Yams all cooking away on the hob.  A glorious smell was coming from the oven.

From time to time, Dad returned to the oven to turn the meat when necessary.  By now the water in the pan had mixed with the fat from the meat and the stock cubes to create a delicious gravy.

It was served up at tea time with the vegetables – end result – empty plates

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