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#1 Tue 02 Feb 10 7:35pm

billybanker

Member
Member since Wed 18 Nov 09

Braising Steak and its uses

Hi,

i have a load of braising steak from the butchers. I was going to mince it, is it ok to use this for beef sausages? What do you think?

If not is it good for anything but braising in stews?

Perhaps bolognaise or chilli as it is simmered for a while?

thanks

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#2 Tue 02 Feb 10 7:41pm

mr spice

Forum champ
Occupation Working dad...
From Germany
Member since Sat 05 Sep 09

Re: Braising Steak and its uses

Yeah, mince it...try Jamies meatballs...brilliant...
http://www.jamieoliver.com/recipes/past … -and-pasta
I'm making them every week ATM, the kids love them.

Braising steak is lovely for steak pies as well.

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#3 Tue 02 Feb 10 8:35pm

MsK

Forum champ
Occupation Travelling around the globe..
From ..Holland..land of windmills!!
Member since Tue 12 Jan 10

Re: Braising Steak and its uses

Nice thai recipe I learned in a cooking course:
(serves 4 people)
600 g of braising steak cut in cubes of 2x2cm
15g of red curry paste (i use the pataks..)
20 ml sunflower oil
400ml coconutmilk
3 leaves of jeruk purut (dried lemon-leaves??)
20 ml of nam-pla (fish sauce)
15g sugar (optional)
1 green chilli
Small bush of thai basil

Put meat in a pan and fill with water (meat just under water)
Bring to boil and make sure you get off the ''foam'' once in a while during the cooking (add water if necessairy)
Put red curry paste and oil in a frying pan and add half of the coconut milk after stirring it 1 minute...keep on stirring...and after 5min add the jeruk purut leaves, nam pla, sugar and other half of coconut milk...
Take your meat from the pan (with boiling water) and put it in the frying pan...mix it with the sauce and leave on a low fire for an hour and 15minutes (stir it once in a while)....
Add chilli and thai basil by taste and serve with any rice you like...

Last edited by ..:: K ::.. (Tue 02 Feb 10 8:36pm)

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#4 Wed 03 Feb 10 2:40am

frizz1974

Forum super champ
Occupation Mother of 2 working more than full time
From Wallerawang, Oz
Member since Wed 29 Jun 05

Re: Braising Steak and its uses

Billy - use it for any recipe that calls for a long slow cook... stews, casseroles (red wine & mushroom  yummy ) chilli con carne, bolognaise - you dont need to mince it for bolognaise...

I love a proper ragu style sauce where the meat is stewed/braised until it falls apart. I cook mine for hours.

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#5 Wed 03 Feb 10 9:13am

billybanker

Member
Member since Wed 18 Nov 09

Re: Braising Steak and its uses

thanks you 3. In an ideal world mind you, what beef would you mince? i made some pork sausages with 60% shoulder and 40% belly that were lovely as a first effort. Would you mince a different beef for sausages that for burgers for e.g....

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#6 Wed 03 Feb 10 11:48am

dukegus

Forum champ
Occupation Unemployed,
From Greece
Member since Fri 21 Mar 08

Re: Braising Steak and its uses

...I wish I had the equipment for making sausages...

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#7 Wed 03 Feb 10 5:48pm

billybanker

Member
Member since Wed 18 Nov 09

Re: Braising Steak and its uses

thanks for your help guys

heres the results...

http://www.willkay.com/pages/images/sausages.JPG

5 flavours. beef and pork, balsamic beef, moroccan tagine, cajun mix, mushroom and onion...

will try them all tonight....

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#8 Thu 04 Feb 10 8:59am

MsK

Forum champ
Occupation Travelling around the globe..
From ..Holland..land of windmills!!
Member since Tue 12 Jan 10

Re: Braising Steak and its uses

That looks YUM!!! Think Cajun must have been the nicest?

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