Braising or smothering meat is a mode of cooking little understood by the Americans, but which has been brought by the Creoles to a high state of perfection. By this process the meat is just covered, and no more, with a little water, or with a strong broth made from animal stock or the juices of vegetables. The pot is covered with a closely fitting lid and is put on a slow fire and allowed to simmer slowly for two or three hours, just short of the boiling point. By this slow process of cooking, tough meats are rendered juicy, tender and very agreeable to the palate, while the covered pot enables the meat to retain all its flavor.
The great secret in smothering meat is to let it cook very slowly, simmering, however, all the time, so that the heat may thoroughly penetrate and render tender and juicy the coarse fiber of the meat. When tender, put the Beefsteak into a platter, cover with onions and gravy, and you will have a delicious, delicately flavored dish.