braising steak

[lucysmam]

do you cook it in stock or gravy?

& if you cook it in stock, how do you thicken it up?

TIA

Neither - can of guinness - thicken with flour.

If I didn't have guinness I'd use stock. Definitely not gravy.

dust it with flour first, brown it off and then add water or stock.

The flour thickens it a bit but after it's cooked for ages it'll be yummy anyway.

you could use gravy, but to be particularly yummy, braising steak should simmer for hoooooooours and the gravy would go all thick and orrible, so if you do use gravy, you must add water regularly so it doesn't turn into a thick stodgy mess.

Stock would be good, and just thicken it at the end with flour or even gravy granules

I fry onions enough to colour them, add crushed garlic and some herbs, red wine, beef stock, carrots and maybe mushrooms.
By the time it's cooked the sauce should be reduced anyway, if you want it thicker mix some cornflour with a bit of butter and add to sauce.

Usually in stock, i.e. cook first, then thicken. When it it tender, I would drain off the liquid (measuring cup works well) and thicken by either adding a bit of flour mixed with cool water (if there is about the right amount of stock to make gravy), adding it back and simmering, or by boiling it down fast (if there is way too much stock). Properly, though, the flour would be rubbed with butter

I put it in my slow cooker exactly as it comes, just in one raw piece in the bottom, pile up tons of diced carrot and onion on top, switch to low and go to work.
When we come home its all done beautifully. There is enough moisture in the meat and veg that it ends up sitting in its own unadulterated juices. I never use flour on it yuk or add anything at all. Occasionally I will add a spoon of bisto to the juices to make into a more gravy looking sauce. If people want salt or flavours I leave it to them to add at the table.

btw - lucysmam - did you ever try that lamb curry recipe?

MissisBoot, yeah we did. Was a lovely start to date night thank-you! Not made it again since though, will have to add to next weeks list now you've reminded me about it

Stock it is for my braising steak I think, will thicken with flour if I need to. Thanks all