Braising steak / diced beef - need recipe ideas!!(5 Posts)
...and are thet the same thing ?
I always do goulash but I need to branch out!!
No idea, but I would probably treat them the same way: slow cooking with a few veg, then serve with rice/potatoes/dumplings and some simply-prepared veg. Very much a winter-warmer dish.
I like to mix up finely chopped onions, garlic, sliced or diced carrots, a bay leaf, lots of freshly ground black peppper, a couple of tablespoonsful of flour and a teaspoonful of chocolate drops. Pour in beef stock and red wine, about half-and-half proportions to come about half to 2/3way up the contents of the casserole. Cover and cook very very slowly for several hours, stirring occasionally so that the top doesn't dry out.
I use that cut to make a 'posh' Chilli Con Carne. Cut the beef into a very small dice and marinade overnight in a little red wine. Next day, drain and reserve the marinade then brown the beef in some fat before adding to the casserole dish. In the same fat cook some finely chopped onion, a diced red pepper, a freshly chopped chilli, some chilli powder to taste and a little crushed garlic and add that to the casserole. Use the reserved wine marinade to rinse the pan of juices and add that to the casserole. Finally, add some chopped tomatoes or passata, lots of mixed beans (cooked or canned and drained), a couple of squares of very dark chocolate and cook on your oven's lowest heat for 3 hours+, stirring occasionally. Finish with fresh chopped coriander
No there are not the same. Diced beef is exactly what it is - you dont know the cut of beef it is this is why it needs to sipulate whether its slow cook or medium cook. Personally I rather buy a joint of say brisket/LMC and chop up and use for slow long cook. In a factory if buying from a supermarket this could be a mix of any cut or the left overs from a topside/slow roast or neck or chuck.
This does effect what you make because if it isnt a fatty grainy cut then its not ideal for long cooking and becomes dry. A lean diced could be better for 1-2hr cook.
Braising steak can also come in two catagories - top rump/thick flank which is the prime side. Then for the more traditional slower cook slices then top of front leg above the brisket.
Assume that yr braising is the slower side then you can use it for any slower cook - braise in bitter or red wine? service with mash or chop up and use as diced stewing.
While the diced perhaps a beef stroganoff or curry. Pies are a fav here - plenty of excellent beef in ale/beef & mushroom, steak & kidney. Hugh Furn/rick stein/Jamie oliver do excellent recipes.
gosh that's really helpful bacon, thank you. also great ideas from everyone and i do love pies, the strog, stews and chilli! i knew you'd be able to help!
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