How to Cook the Perfect Thick Steak
- 2 tbsp oil
- 1.5kg gravy beef or chuck steak cut into 2cm cubes or slices
- 6 large garlic cloves, thinly sliced
- 2 thumb sized nuggets of fresh ginger, thinly sliced
- 3 tbsp tart fruit jam such as redcurrant or plum
- 150ml soy sauce
- 350-500ml apple juice
- 2 tablespoons cider vinegar
- 2 medium fresh or dried chillies
- salt and pepper
- Heat the oil in a casserole dish. Season the meat with salt and pepper and brown in batches, so you don't overcrowd the pan, turning to colour all over. Remove each batch and set aside while you brown the rest. Once the beef is browned, remove it from the casserole and set aside.
- Reduce the heat to low, add the garlic and ginger and cook gently until softened but not coloured. Add the jam and soy sauce, mix well, then return the meat to the casserole in a single layer if possible.
- Pour in enough apple juice barely to cover the meat. Add the vinegar, whole chillies and a few grinds of black pepper, then cover and place in an oven preheated to 120C.
- Cook for 2 1/2-3 hours, until the meat is completely tender.
- Serve with noodles and steamed greens.