Beef Flatladen with Onion and Pickle Gravy

Method8 steps · about 2 hr

1. 1

   Step 1: Cut all the beef into pieces about 2–3 inches across and ¾ inch thick, or smaller as preferred.

   Uses All 2 lb (908 g) beef to cut into braising pieces

2. 2

   Step 2: Heat the initial 2 tablespoons butter in a large frying pan. Brown all the cut beef well on each side in small batches without crowding. Transfer each browned batch to a plate and reserve its juices. Add only extra butter needed to keep browning the remaining batches; keep the browned bits and remaining fat in the pan.

   Uses The initial 2 tbsp (28 g) butter · Only any additional butter needed while browning · All the prepared cut beef pieces, browned in batches

3. 3

   Step 3: With the last beef batch removed to the plate, put the six bacon slices and all the onion chunks in the same pan with its remaining fat. Brown them briefly, keeping the bacon in large removable pieces.

   Uses The actual remaining fat and browned bits in the pan · 6 large removable lean-bacon slices · All the onion cut into chunks

4. 4

   Step 4: Slowly pour about 1 cup hot water into the bacon-and-onion pan. Stir to loosen the browned bits from the bottom, bringing them into the cooking liquid.

   Uses The browned bacon, onion and remaining pan bits · About 1 cup (240 ml) hot deglazing water

5. 5

   Step 5: Return all the browned beef and its reserved juices to the pan. Add all the sliced dill pickles, then enough of the separate additional braising water to almost cover the meat. Bring to a gentle simmer and cover.

   Uses All the browned beef and its reserved plate juices · The complete deglazed bacon-and-onion liquid · All 4 sliced garlic dill pickles · Only enough additional braising water to almost cover the beef

6. 6

   Step 6: Simmer gently, covered, for 1–2 hours depending on the beef cut, until the meat is tender. Remove all the soft bacon slices and discard them. Keep the braised beef, onion, pickle pieces and cooking liquid in the pan for the gravy.

   Simmer beef · 120 minUses The complete assembled covered braise

7. 7

   Step 7: Mix the available 2–3 tablespoons cornstarch with a little of the separate cold water to make a smooth slurry. Stir only enough slurry into the simmering cooking liquid to thicken the gravy, allowing it to cook and thicken while stirring. Leave unused slurry aside; keep the onion and pickle pieces in the gravy.

   Uses All the tender beef and braising liquid after removing the bacon · Only the cornstarch slurry needed from the 2–3 tbsp supply · A little separate cold slurry water, with unknown used share

8. 8

   Step 8: Taste and season the finished gravy with salt and freshly ground black pepper. Serve the tender beef with its onion-and-pickle gravy as six portions. Potatoes and broccoli in the photograph are serving accompaniments.

   Uses All the prepared beef and thickened onion-and-pickle gravy · Salt to taste after tasting · Freshly ground black pepper to taste