Recipe: Caramel Braised Cube Steak with Garlic and Thyme

Serves 4

Cube steak is an inexpensive cut of beef that has been tenderized with rolling cutters. Still, it is a relatively tough cut that requires slow-braising in order to become fully tender. Browned in caramelized sugar, the braised steak has a compelling depth of flavor, not sweet but rich. Serve with mashed potatoes and a green vegetable; the pan juices make a wonderful sauce.

1 (24-ounce) cube steak

¼ cup sugar

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

12 cloves garlic

¾ cup water

1 tablespoon fresh thyme leaves or 1 teaspoon dried

1 bay leaf, fresh or dried

1 tablespoon cornstarch dissolved in 1 tablespoon cold water

1. Choose an enameled or cast-iron pan barely large enough to accommodate the steak and put the dry pan over medium-high heat. Scatter the sugar over the surface of the pan. The sugar will melt, unevenly at first; stir it with a wooden spoon or a spatula until it is a deep brown and completely melted pool covering the bottom of the pan.

2. Sprinkle the cube steak with the salt and pepper and, using tongs to avoid getting splashed with hot caramel, lay the steak gently to rest in the molten sugar. The steak will immediately begin to sizzle and brown. When it is well-browned on one side, after about 30 seconds, turn it over and brown the other side.

3. Put the garlic cloves in the pan around the steak and pour in the water. Sprinkle the thyme leaves over the drowned steak and tuck the bay leaf into the liquid. Cover the pan, reduce the heat to low and allow the steak to simmer gently in the caramel sauce until it is fork-tender, about one hour and 15 minutes.

4. Transfer the steak from the pan to a cutting board and let it rest while you finish the sauce. Increase the temperature to high and whisk the cornstarch mixture into the pan juices; bring the sauce to a boil and let it boil for a minute. Carve the steak into 12 or 16 slices and distribute the slices evenly over four serving plates. Top each serving with the caramel sauce.

Greg Atkinson, 2006