Balsamic Steak Bites
Last night was the second (of three) Holiday get-togethers I'm hosting this week. It was the annual Christmas gathering of our endurance training group. While we were only partially in attendance, we got together, we laughed, and joked, and ate, and barely talk running, swimming or biking once. It was perfect. We quickly touched on race goals for 2017, as we've been slacking on our training.... my run-husband, Rich, said his only goal was to, "eat more of that meat", pointing at these: Balsamic Steak Bites, served with Gorgonzola Cream Sauce. If they were good enough for my run hubby, they should be good enough for you! Enjoy!
Balsamic Steak Bites
- 3 tbsp. olive oil
- 3 lbs stewing beef, steak or beef roast, cubed
- 4tbsp. beef bouillon paste, dissolved in 4 cups hot water or 1 1/2 cartons of prepared beef broth
- 1/2 cup balsamic vinegar
- 1 1/2 tbsp. minced garlic
- 1 tbsp. Italian spice
- 1/4 tsp. ground cloves
- 1/2 tsp. black pepper
- 1/2 tsp. salt
- 1/2 - 1 cup brown sugar
Gorgonzola Cream Sauce
- 1 cup pure whipping cream
- 6 oz. gorgonzola cheese
- pinch of salt
For this recipe, I used pre-cut stewing beef. If your meat is not already cubed, cut it into about 2" x 2" chunks. In a large sauce pan, bring olive oil to medium temperature. Brown the pieces of beef on all sides until a nice sear has formed. You will likely need to do this in 2 batches. Once complete, remove from heat and set aside.
In a large mixing bowl, dissolve your beef bullion paste in 4 cups of hot water (or pour in your pre-made beef broth from the cartons). Add in vinegar, and spices (not the brown sugar!), and stir until fully combined. Place your meat into the slow cooker, and pour liquid mixture over top until the meat is fully covered. If your meat is not fully submerged, add a bit more beef broth. Cover and cook on high for about 5 hours, or until the beef pulls apart very easily with a fork.
While your meat is cooking down, prepare your gorgonzola cream sauce. Place whipping cream, cheese and salt into small sauce pan. Heat on low and whisk until fully melted. Remove from heat and set aside. Can be kept in fridge, and served cooled or at room temperature.
Once your meat has fully slow cooked, remove from liquid with a slotted spoon and set aside. In a large skillet, add 1 cup of broth from the crockpot, and 1/4 cup of brown sugar. Turn the heat up fairly high, and whisk constantly to prevent burning. A carmelization begins to happen, sticky sugary bubbles will start to form. Turn heat down to medium setting and place an even layer of the beef, leaving space in between each piece, into the sauce pan. All the sticky liquid should start to bubble around the meat; if your pan is getting to dry, add a bit more broth and sprinkle with more sugar. Turn each piece and repeat on other side. Remove from heat and place into serving dish; add more liquid and brown sugar, and repeat with the remaining beef pieces until they are all caramelized. Plate the remaining meat, and top with dollops of the gorgonzola cream sauce, and finish with a drizzle of balsamic reduction and some crumbles of more cheese if desired. Enjoy!