Monthly Archives: April 2013

Slow Cooked T-Bone Steak with Red Wine Reduction

One of the amazing things about being on this farm is the semmingly endless supply of humanely raised meat. And by humanely raised, i mean these are some of the best treated cows ever. They get as much grass as they want, are fed grain twice a day, and love to come up to people to be pet and scratched and then frolic away. And then we eat them. Kinda strange, but I try not to think about that too much. Right now they are just happily living their cow lives.
So anyways, we have a freezer full of home raised beef that we are allowed to use at our will, and tonight I decided to take advantage of that. Slow cooking meat makes it unbelievably tender, moist, and flavorful. It takes about 4 to 5 hours to be ready, but prep only takes a very small amount of that time. All you have to do is plan ahead a little. And then of course, making the sauce and side dishes takes some time, but not more than a regular dinner . The red wine sauce turned out delicious, but was very strong and overpowered the meat flavor, so try some meat without it too to see what you like best. I chose to make oven roasted potatoes and steamed chard, all home grown, to accompany my tasty cow :)

Ingredients serves 2
1 T-bone steak
Handful of fresh thyme
3-4 cloves garlic, chopped
1/2 cup Red wine
2 tbs olive oil
Salt and pepper

-Defrost the meat if necessary. Poke lots of holes in it to let in the marinade, then rub in the thyme, garlic, salt, pepper, and olive oil. I try to push some of the garlic and thyme into the holes in the meat. Pour the wine on top and let sit for about an hour, more if possible.
-Preheat oven to 250 and put in the steak. According to Darina Allan, at 250 or below, the meat should be able to cook for a long time without deteriorating the proteins.
-Cook for 2-3 hours, and take out of the oven and eat!

Red Wine Reduction Sauce
1 large shallot, finely chopped
Mustard seeds
2 cups red wine
1 tsp mustard
1 tsp sugar
1 tbs flour

-Sauté the onions, marjoram, mustard seeds, and pepper for a few min, then add the red wine and reduce until it is mostly evaporated.
-Add the mustard, sugar, and some salt. Add some flour if you want it thicker.
-When the meat is done, add a few tbs of the drippings. Mix together and Adjust salt and put on the meat when ready :)

20130414-195240.jpg The steak marinating in wine, oil, and herbs

20130414-195404.jpgReducing the wine for the sauce. Smells so good :)

20130414-195450.jpgAdding some drippings to the sauce. This steak had lots of fat on the edges, so lots of drippings and the meat cooks nice and moist!

20130414-195739.jpg The amazingly cute, smiling, slug-shaped potato that we found :)

20130414-195821.jpg And the meal put together… Mmmm, so tasty and so richhhh

Till next time :)