Diced vs Braised Steak

craftdaft

We recently got a heifer slaughtered and are now in the very fortunate position of having a freezer full of beef :T We got packs of diced steak and packs of braising steak. I'm wanting to batch cook and have some as stew/casserole and make some pies. Which cut would be best? I'm thinking braising steak but don't want to make a mistake. We've butchered lambs before but now money's tight/non-existent I definitely appreciate the meat more and am wanting to take the time (and effort) to cook the cuts to do them justice.

Penelope_Penguin

craftdaft wrote: »

We got packs of diced steak and packs of braising steak.

Which cut is your diced steak? I suspect it'll be "stewing beef" Either will benefit from long, slow cooking, and then be good in casseroles or pies.

craftdaft

The problem is it doesn't say! If I put it in the slow cooker I suppose it will be tender enough regardless of the cut?

meritaten

I tend to treat stewing and braising steak as the same thing! they both need slow cooking in a sauce or gravy - braising steak is a little more tender usually and will cook in just a couple of hours in ordinary oven - If I have that I will usually do either beef in beer pie or braised steak with onion gravy. for stews its nearly always stewing steak as I will have stew on simmering virtually all day. even then I may keep it till the next day and simmer for a couple of hours - funnily enough NO1 son has just gone and taken with him a large portion of stew I made yesterday! (I am incapable of making a small stew, and OH wont eat it two days running!)