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Ingredients

How to make it

  • Preheat the oven to 300 degrees F.
  • Cut the meat with the grain into 1/2-inch thick slices and season on both sides with salt and pepper. Place the flour into a pie pan. Dredge the pieces of meat on both sides in the flour. Tenderize the meat, using a needling device, until each slice is 1/4-inch thick. Dredge in the flour again and set aside.
  • Add enough of the vegetable oil or bacon fat to just cover the bottom of a 4 to 5-quart Dutch oven set over medium-high heat. Once the oil begins to shimmer, add the steaks to the pan, being careful not to overcrowd. Cook until golden brown on both sides, approximately 2 minutes per side. Remove the steaks to a plate and repeat until all of the steaks have been browned.
  • Remove the last steaks from the pot and add the chicken broth and thyme and whisk until the liquid just comes to a boil. Return the steaks to the pot and make sure they are all submerged in the liquid. Cover the pot and place it in the oven on the middle rack. Cook for 1 1/2 to 2 hours or until the meat is tender and falling apart.
  • http://www.cheftomcooks.com

Reviews & Comments 4

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  • carmenperez 6 years ago
    Sounds great
    but can i finish cooking this dish on top of stove ? Puerto Rico toooooo Hottttt lol
    to put the oven on
    Thanks
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  • lunasea 6 years ago
    This is hearty comfort food at its best. Sounds delicious.
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    " It was excellent "
    rosemaryblue ate it and said...
    This sounds like my southern smothered steak! I love it cooked in the dutch oven like this!
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  • kitchenaglow 7 years ago
    Chef Tom - I love meals like this. It is Winter now in New Zealand, so I'll be sure to try this as an alternative to my usual Winter fare (osso buco, gulyas, roast leg of lamb). What did you serve this with? I should imagine brasied cavolo nero would be great...
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