If too much fat has been rendered skim it with a spoon before serving. When the steaks are almost as tender as you’d like them to be, remove the lid or foil covering the braiser/pan and return to the oven so that the dry heat can help form an appetizing finish on top of the meat. Place the seared pork steaks on top, cover and put the braiser in the oven. Finally add the stock and stir everything together. Add the rest of the stout, then the brown sugar, cumin and thyme. Work the tomato paste and chipotle into the onions, then deglaze with some of the stout (or stock in not using stout) and scrape all the brown bits (aka pure flavor) from the bottom of the pan/braiser. Sauté the onions just until they turn translucent. Season the pork steak with salt and pepper, liberally and brown it on both sides to create a layer of flavor. Heat a skillet or the actual braiser which you will be using. There will be less rendered fat in the ends and you will not need to skim as much of it before you serve. TIP: By way of prep work you can trim extra fat from around the periphery of the pork shoulder steaks. If you are making more than four steaks, consider using a roasting pan and instead of a lid use two or three layers of aluminum foil, tightly sealed around the edges so no moisture escapes. A Dutch oven can definitely work if you are cooking only two steaks (or use a larger, oval shaped Dutch oven). A braiser like the one you see above is perfect for this recipe. Brown sugar is always great in combination with stouts, porters or other dark beers.ĬOOKWARE. To sear the pork steak and infuse the braising liquid with more flavors. If using wine, no need for tomato paste and you can always skip the chipotle. If you do not have Adobo chipotles on hand you can use smoked paprika instead and/or a bit of cayenne. Again, we use both in this instance to lend acidity, smokiness and a touch of heat.
In this pork steak recipe we rely on onions as the ultimate aromatic braising companion to the meat, as well as the roasty notes of stout ale and the appetizing smokiness of chipotles in Adobo sauce. The thicker they are, the better the results with a moist, low heat cooking method such as braising.
How to craft in the long dark full#
They are nicely marbled and hence full of flavor. Slow cooking is perfectly suited for pork steaks cut from the shoulder area of the animal.
How to craft in the long dark how to#
How to braise pork steak to tender perfection, with onions for sweetness and savory aromas.