Frying a Braising Steak

stephen77

fcmisc wrote: »

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.

if its tastey going in and cooking it in a vacumm sealed bag will hold all the liquid flavours and fat in the meat. Flavour should be good.

It will not be as good as fillet. However there is a big price difference. Give it a go. One way to find out.

stephen77

Fruball wrote: »

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

If you like that. Have a go in a sealed (ideally vacumm) and have the liquid around 60c.
boiling meat will result in a about 30% of the meat juice going into the liqud, which is great for stews, sauces etc. But not if your removing the meat from the liquid. Vacumm bag will keep the meat juice in the steak.

stephen77

meritaten wrote: »

. another method of tenderising is to use pineapple juice - but it does make the meat taste rather sweet.

!

Instead of pineapple juice. Use red wine. In my opinion it enhance the flavour while tenderising especially for those who do not like there meat sweet.

I_luv_cats

I made the mistake of frying braising/stewing steak and it was tough as ole boots!


Better to cook in a slow cooker