BEEF - is 'Brisket' or 'Roasting Joint' as good as 'Braising Steak'??

r.a.i.n.b.o.w

I want to make Daube of Beef (link below), but am trying to save money without losing taste/texture...

Is there any reason (loss of taste/texture, etc) that I shouldn't use chopped up BRISKET or chopped up ROASTING JOINT instead of BRAISING STEAK in the dish??

http://www.bbc.co.uk/food/recipes/da...en_92028.shtml

Butterfly_Brain

Brisket is brilliant for making a pot roast and is better for long slow cooking.
I have used roasting joint before for a stew but I found it a little tough.

r.a.i.n.b.o.w

Butterfly_Brain wrote: »

Brisket is brilliant for making a pot roast and is better for long slow cooking.
I have used roasting joint before for a stew but I found it a little tough.

Is brisket easy to cut into small pieces? and is a roasting joint easy to cut into small pieces?

Butterfly_Brain

Yes - just slice and dice for both

thriftlady_2

Shin of beef is probably cheaper and excellent for slow cooked dishes.

[Deleted User]

I get a roasting joint when it is on special offer. The last one was half price in T and I slice it into roughly 1 lb slices and I freeze them. I use this for casseroles and mince etc. It is always beautifully lean and tender and makes lovely hm burgers

Meadows

I have tried a Rosting joint in the past but am not happy with the result, I much prefer Braising Steak. I have not tried shin of beef

Cooking a shin of beef or any good stewing cut this way gives you some really fantastic comfort food. Just letting it slowly blip away in the oven, with the sauce becoming more and more intense, is the nicest sort of cooking there is.
http://www.jamieoliver.com/recipes/beef-recipes/melt-in-your-mouth-shin-stew