Braising Steak and Stewing Steak

MonkeyGirl

Are these two items the same thing just under a different name depending where you shop? If not is there a difference in taste and texture and price etc? Its just that I had a gorgeous home made pie the other day and I thought I might try and make one but I cant remember which steak the person used I know it was one of those mentioned above. Also which is best fresh, frozen or tinned?

Thank you for your help.

MonkeyGirl

squeaky

I believe them to be different. There's an excellent thread witrh a link on beef cuts to be found in the Cooking section of the MEGA Index sticky - listed under meat...

Cuts of beef (and other meats)

researcher

I think they are different cuts of meat, and you need to cook braising steak for 2.0 - 2.5 hours, but stewing steak can need up to 4 hours. Stewing steak is always cheapest, but has the best flavour and makes delicious pies and stews. I often make mine the day or two before I want to eat them, as the flavour definitely improves over time and a dash of vinegar in the mixture helps tenderise the meat. If making a pie, remember the filling needs to be cold before you put it into the pastry, or the pastry doesn't cook properly.

Personally, I always buy fresh meat, unfrozen and I'm going to make my own pie with the stewing steak I bought today!

thriftlady_2

As far as I know there's not really much difference in the quality of braising vs stewing steak.It's more to do with the way you cook it and how it's cut.Braising steak is usually cut in large pieces and is best cooked with some liquid(but not lots like a stew)in a covered dish for a long time-slow cooker is ideal.Stewing steak is usually cut into bitesized chunks for cooking with more liquid in a deep dish again for a long time.

I think braising steak is less sinewy and a bit more expensive.One of the very best cuts for long,slow cooking is shin of beef.I think that makes the best stew.HTH

Fresh is always best,frozen is preferable to tinned.

Ticklemouse

I bought shoulder of beef the other week - can't remember what else it was referred to as. I did it with onion gravy in the SC yesterday and it was melt in the mouth gorgeous. Another cheap cut to consider though.

pollyanna24

I usually buy braising steak for my goulash, and I cook it for about 2 hours.

Would it be okay to use (cheaper) stewing steak for this or will it taste all tough?

Gryfon

I would try it with stewing steak. When I do stews I usually cook them for a couple of hours and the steak isn't that tough, though of course the longer you cook it the more tender it becomes!

ariba10

Tough meat like shin takes a good bit longer to cook but is well worth it.

It tastes far better and melts in the mouth.

Pink.

Hi pollyanna,

We have an older thread on this subject that should help you so I have merged your thread with it as it helps to keep all the replies together.

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lynzpower

i would never buy tinned stewing beef. At the very least, with fresh you can choose how salty, tender, soft etc you want it. I ma sceptical too about the qulity of tinned meat, across the board, so thats my opinon.

im glad this has come up 9 must be the cold weather !)

But Im doing beef stew in the SC later. Now I bought at tescos yesterday "fresh british beef diced" Doest say whether its stewing, braising or what. I will say there is very little visible fat ( im going to have to go to a butchers for this cut, the supermarkets mean very little fat, which mean less tender and thinner gravy) I am sure Ive bought this before and its either a) all dissolved into the gravy in strands or gone really tough.

It says on the pack, cooks in 165 mins

Can someone give me a bit of an idea how to do this, Ie what time shall I start cooking it with a view to it being ready about 7ish .

Pink.

Hi lynzpower,

Like you tinned meat doesn't really do it for me. I always cook stewing/braising/shin for at least three hours, so you could start it any time between three and four o'clock to have it ready for sevenish.

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