Braised Charcoal Steak by CK
Pat raw steaks dry with paper towels to promote browning.
Use Dutch oven or deep skillet large enough to hold steaks and any other ingredients comfortably. If pan is too small, spillovers may occur.
Brown = Flavor!!!!: Some recipes don’t brown beef before simmering, yet this step adds a huge flavor bonus. If desired, lightly coat steak with seasoned flour before browning to seal in flavor and moisture, and to help thicken braising juices.
Use 1/2 cup to 2 cups liquid (broth, water, juice, beer, wine) when braising. Bring liquid to a boil, then quickly reduce heat to low to maintain a slow simmer. Don’t rush the cooking process. Boiling toughens rather than tenderizes beef.
Cover pan tightly to retain steam. Don’t lift cover unnecessarily.
Steaks do not need turning during braising.
Turn braising juices into gravy or sauce with one of these methods:
Reduce juices over medium-high heat until slightly thickened.
Mix cornstarch or flour to smooth paste with equal amount of cool braising juices, beef broth or water. Stir into juices and heat until bubbly and thickened. (For a medium-thick consistency, use 1 tablespoon cornstarch or 2 tablespoons flour per cup of juices.)
Carve shoulder steaks into thin slices.
Strawberry Delight by BDM
Mix for crust: 24 graham crackers, crushed
¼ c sugar
½ c melted butter
Press into 9 by 13 inch pan.
Mix for filling until stiff:
2 egg whites
2 c sliced strawberries
2 T lemon juice
1 ½ c sugar
Separately whip 1 c whipping cream, foldinto filling mixture. Pour over crust, freeze until firm. Let set out 10 to 15 minutes