Prepare the Steak
Start by taking the cube roll steaks out of the fridge about 30 minutes before cooking. Allowing the steaks to come to room temperature ensures more even cooking. While the steaks are resting, season them generously on both sides with salt and freshly ground black pepper.
Sear the Steaks
Heat 2 tablespoons of olive oil over medium-high heat in a large Dutch oven or heavy-bottomed pot. Once the oil is shimmering, add the cube roll steaks. Sear for 3-4 minutes on each side until they develop a beautiful, brown crust.
You’re not trying to cook them through now; the goal is to caramelise the surface and lock in the flavours. Once the steaks are seared, remove them from the pot and set them aside on a plate. You’ll use the fond (the brown bits left in the pan) to build the braising sauce, so don’t discard it.
Sauté the Aromatics
Reduce the heat to medium in the same pot and add the finely chopped onion. Sauté for 4-5 minutes, stirring occasionally, until the onion becomes soft and translucent. Add the minced garlic and cook for another minute until fragrant.
At this point, the fondness in the pot will help caramelise the onions, creating a flavourful base for the braising liquid.
Deglaze with Red Wine
Add the red wine to the pot once the onions and garlic are softened. Use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot—this is where much of the flavour is. Allow the wine to simmer for about 5 minutes, reducing slightly to concentrate its flavours.
Add the Broth and Seasonings
After reducing the wine, add the beef broth and tomato paste to the pot. Stir everything together until the tomato paste dissolves into the liquid. Add the thyme, rosemary, and a pinch of salt and pepper to the pot.
Return the seared cube roll steaks to the pot, nestling them into the braising liquid. The liquid should come about halfway up the sides of the steaks—if it doesn’t, add a little more broth or water.
Braise the Steak
Cover the pot with a tight-fitting lid and transfer it to a preheated oven at 160°C. Braise the cube roll steaks for 2 to 2.5 hours or until they’re fork-tender.
The slow cooking process breaks down the tough fibres in the meat, resulting in a melt-in-your-mouth dish. You can check the steak's doneness with a meat thermometer. For a genuinely tender braise, aim for an internal temperature of around 95°C.
Finish the Sauce
Once the steaks are tender, remove the pot from the oven. Carefully remove the steaks from the pot and set them aside on a plate, covering them loosely with foil to keep them warm. Then, place the pot back on the stovetop over medium heat.
If the sauce needs thickening, stir in 1 tablespoon of flour (optional) and cook for about 2 minutes, ensuring no lumps. Once the sauce has thickened to your desired consistency, remove the pot from the heat and stir in 1 tablespoon of butter. This will add richness and a silky texture to the sauce.
Serve
To serve, place the cube roll steaks on plates and spoon the rich red wine sauce over them. This recipe generously serves 2 people or up to 4 people with lighter portions when paired with sides.
Garnish with a sprig of fresh rosemary or thyme for a pop of colour. This dish pairs wonderfully with mashed potatoes, creamy polenta, or roasted vegetables.
