Frying a Braising Steak

fcmisc

I read that you can turn a normal piece of steak into a nicer piece by tenderising it.

Would it therefore be possible to get a braising steak, tenderising it, and then frying it like a rib eye or rump? Or would it still be too tough?

Alton_Towers

It would still be tough, you can fry it off before casseroling, stewing or however you want to cook it. Braising steak needs long slow cooking to tenderise it.

stephen77

pretty much as Alton says.

Not tried leaving the steak in a sealed bag and placing in a water bath at around 60c for a few hours, the frying it off. Doubt it will be as nice a rib eye.

Tumbling in salty water can help tenderise, however works better when under pressure (your need expesnive chef kit for this).

Is the main goal of this to save money on your food shopping rather than you have access to braising steak?

GlynD

Why not just braise it?

maman

GlynD wrote: »

Why not just braise it?

This is a good recipe

http://www.deliaonline.com/recipes/galleries/frugal-food-meat-recipes/steak-and-onions-in-guinness.html

If you don't have any beer, just use stock.

fcmisc

stephen77 wrote: »

pretty much as Alton says.

Not tried leaving the steak in a sealed bag and placing in a water bath at around 60c for a few hours, the frying it off. Doubt it will be as nice a rib eye.

Tumbling in salty water can help tenderise, however works better when under pressure (your need expesnive chef kit for this).

Is the main goal of this to save money on your food shopping rather than you have access to braising steak?

I'm just curious really. Shouldn't it have more flavour, as it's done more work? So if I can pull it off it should be really nice. But I don't want to tire out my mouth while eating and I have delicate teeth.

fcmisc

maman wrote: »

This is a good recipe

http://www.deliaonline.com/recipes/galleries/frugal-food-meat-recipes/steak-and-onions-in-guinness.html

If you don't have any beer, just use stock.

Thanks. That looks tasty! Any idea how much money 2-3 hours in an oven would cost?

Edwardia

fcmisc wrote: »

Thanks. That looks tasty! Any idea how much money 2-3 hours in an oven would cost?

Suggest calling customers services dept of your energy supplier and asking.

redfox

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Fruball

In Egypt they often slow cook (or boil on stove) a piece of meat and when it is tender, they fry it in butter. Flippin gorgeous!

Worth a try - you could slow cook batches and freeze individually so you just defrost one/two when you want to fry them

meritaten

are you referring to the Chinese method of tenderising meat before stir-frying? known as 'velveting'? They still start with the tender cuts of meats such as fillet or sirloin steak. another method of tenderising is to use pineapple juice - but it does make the meat taste rather sweet.

meant to say that I did try this 'velveting' with braising steak - didn't work for stir fry! it was still tough!