Have you ever been on the hunt for a meal that not only delights your taste buds but also gives you a sense of ultimate comfort? A dish that fills your home with heavenly aromas and leaves your guests speechless? Look no further! Today, we’re sharing the ultimate sukade recipe. This sukade steak, seared with vegetables and seasonings, deglazed with beer or red wine, and then gently simmered, will leave you astonished.
Ingredients for sukade steak
- 800 grams of sukade meat (cut into pieces)
- 2 onions, finely chopped
- 3 cloves of garlic, finely chopped
- 2 carrots, sliced
- 2 celery stalks, chopped
- 1 bottle of beer or 300 ml of red wine
- 2 bay leaves
- 4 sprigs of fresh thyme
- 2 tablespoons of tomato paste
- Salt and pepper to taste
- Olive oil for frying
Start by seasoning the sukade slices with salt and pepper. This helps to infuse the flavours into the meat.
Heat a large cast iron frying pan over medium heat and add a splash of olive oil. Sear the sukade steak pieces on both sides until golden brown. This creates a rich, caramelised flavour. Remove the meat from the pan and set it aside.
In the same pan, add the onions, garlic, carrots, and celery. Sauté the vegetables for a few minutes until they begin to soften. Add the tomato paste and cook briefly to remove its raw taste. Smells amazing already, doesn’t it?
Return the sukade pieces to the pan and deglaze with beer or red wine. Add the bay leaves and thyme. Bring the mixture to a boil, cover the pan, and let the meat simmer on low heat for about 3 hours. Check occasionally to ensure there’s enough liquid in the pan, adding a bit of water or broth if necessary.
Remove the sukade steak from the pan and place it on a serving platter. Discard the bay leaves and thyme sprigs. Pour the sauce with the braised vegetables over the meat. Serve with mashed potatoes or crusty bread to soak up the delicious sauce. If you don’t receive compliments now, we don’t know what will!
Tips for the perfect sukade
- Use quality meat: the quality of the meat makes a significant difference when preparing sukade steak.
- Slow cooking: patience is key. The longer the meat can braise, the more tender and flavourful it will become.
- Experiment with seasonings: try different beers or wines to discover which flavours you like best.
There’s nothing like preparing a delicious meal with sukade meat. Whether you’re hosting a dinner for friends or just treating yourself to something special, this sukade recipe never disappoints. So, put on your apron, pour yourself a glass of wine, and enjoy the aromas filling your kitchen as you cook this delightful sukade steak. Bon appétit and happy cooking!
