Need ideas for using braising steak!

Curry_Queen

glad wrote:

hi
I don't normally flour the meat 1st as I use a large stainless steel pan and tend to thicken with a little flour and butter as needed to save sticking,
but this doesn't need much thickening anyway, the bread soaks up some of the liquid at the end

your idea of the cayenne pepper sounds yum though so I'm adding that as an option on this recipe

I've been waiting to report back to you with the results since Sunday afternoon, following the fiasco with my internet connection (see here for details) as the dish was a complete success!

I did my usual method with the flour and cayenne pepper, although as you say the flour isn't really necessary as the bread soaks up any surplus liquid, but it still worked out very well and I used a few button mushrooms in place of the olives. I also grated some fresh parmesan over the bread which complimented the dish beautifully, although next time I make it I'd love to try it with mozzarella.

I served it up with a side dish of couscous, mediterranean style, and every last scrap was polished off, including the leftovers I was going to freeze! ... so thank you very much for posting this recipe


Filigree: Another great sounding recipe to stick in my files, thanks!

Curry_Queen

frizz_head wrote:

My Favourite Beef recipe is Delias Beef in Beer.

It might be Delia's recipe where I got the idea for my Beef & Guiness stew, which is another favourite, but I wanted to do something different last week. This is my version of it copied from my recipe files:

3 tbsp flour
1tsp cayenne
salt & pepper to taste
3 tbsp oil
2-3 bay leaves
2 lbs stewing steak, chopped into 1-2" cubes
1 large onion, roughly chopped
1 tsp minced garlic, or 2-3 small cloves crushed
2 tbsp tomato puree, dissolved in 6 tbls stock
1 tbsp worcestershire sauce (optional)
1 tsp rosemary
1 tsp thyme
1/2 lb carrots, sliced
1/2 pint Guinness
3/4 pint beef stock (beef oxo is fine)


1 Mix flour, cayenne, salt & pepper in a large mixing bowl.
2 Toss steak in 1tbsp of the oil before adding to flour mix.
3 Heat remaining oil with bay leaves in large based pan and brown off the steak.
4 Add onions and fry for 5 mins, then add carrots and fry a further 5 mins.
5 Add garlic, tomato puree, herbs and Guinness and simmer for 5 mins.
6 Transfer to oven proof dish, adding remainder of stock, and cook in a moderate oven, around 300F/GM3 for 2-3 hours, until beef is tender.

Serve with mashed potato and green vegetable of choice, or Irish Soda bread.

You can get away with using a cheaper cut of beef for this recipe too because it's cooked long and low. I've left it in for 4 hours before now if I've used something like shin beef, whereas braising steak only needs an hour and half, and it's come out perfect.

This is also one of those dishes that tastes even better re-heated the next day, so I usually make enough for two meals and either freeze the surplus or serve it in large plate-size yorkshire puddings (home made of course!) the following day

Glad

I'm glad you liked it curry-queen

it is nice with Mozerella, kids think it's like having a pizza on top

My favourite recipes are the ones you can adapt depending on what you have in

I've got a great curry recipe using mince and other storecupboard items I'll post later

jenk_3

Well my new sc came home about ten days ago and I have to say its the best things Ive brought in a LONG time.

I went for the large MR one which as we like to cook in bulk and freeze food it works for us.

So far weve cooked a yummy beef madras and a wonderful beed chili.

This weekend I want to cook a spag bol sauce and some braising steak.

Ive never cooked braising steak before, does anyone have a great recipe for me please

I presume its just meat, water, a stock cube, onion? But Im not sure so any help would be great.

Also wehn i went to the butchers today he did me a deal on the steak so i have lots LOL any other great ideas as to what to cook it with?

Many thanks

Emma

squeaky

Yep - there are approximatley one thousand plus assorted ideas to be found in "The Complete Slow Cooker Collection" sticky at the top of the Old Style forum and they definitely include quite a few for braising steak

thriftlady_2

Hi,I've got the huge MR one too-did chicken stock in it yesterday.

Braisng steak is one of the best cuts for slow cooking.I would put it in the sc with sliced onions and some Guinness or other stout.The thing to remember here is not to put too much liquid in,you want to just cover the meat,if that.Fry the onions first as this will improve the flavour and put them in the sc with the meat on top.HTH

Ken68

Yes Emma....I confess to keep mine going for several days, just add stuff for overnight.

rchddap1

Comments on a slow cooker please....

http://www.argos.co.uk/static/Product/partNumber/4207490.htm

Just want to give it a try...and this seems a good price.

Edit: There are only 2 of us so don't need a large one.

MissMuppet

rchddap1 wrote:

Comments on a slow cooker please....

http://www.argos.co.uk/static/Product/partNumber/4207490.htm

Just want to give it a try...and this seems a good price.

Edit: There are only 2 of us so don't need a large one.

I bought this one a few weeks ago for £4.99 as I had a £5 off voucher! So far I've done spag bol, sausage casserole and a joint of silverside... all turned out delicious! It's worked fine for me... I doubt it would feed more than 3/4 people though, unless I'm just greedy! :rotfl:

rchddap1

Just what I wanted to hear. Thanks for the info. Do people usually set it up and then just leave it to it? I leave the house at 7.30am and so no-one would be around to keep an eye on it (well...until 4pm anyway) . I assume that this is perfectly safe.

If I got a plug timer thingy would that automatically turn it on at the right time?