Hi i just wanted to see if anyone here has a good recipe for braising steak

Banned 23 replies
Found 31st Jan 2010
as above really i am looking for a tasty recipe using braising steak as i have never cooked with it before not going to be making it till tomorrow if that matters


any help would be brill

23 Comments

Banned

Can't beat Delia!

]http//ww…tml

Banned

i think its best cooked in slow cooker

dimebars;7707893

]TRY HERE



She was asking for people's opinions on this site :thinking:

Banned

cbryanp;7707915

She was asking for people's opinions on this site :thinking:



Why make life more difficult than it already is?

I must remember to disregard Goolge (other search engines are avalable) and ask here for everything I need to know

And slow cooker is a great shout

Original Poster Banned

dimebars;7707893

]TRY HERE



wow thanks for all your help:thumbsup: i already tried google

Original Poster Banned

edjaned;7707896

i think its best cooked in slow cooker



typical just got rid of slow cooker because it was never used:x

Banned

dimebars;7707954

Why make life more difficult than it already is?I must remember to … Why make life more difficult than it already is?I must remember to disregard Goolge (other search engines are avalable) and ask here for everything I need to knowAnd slow cooker is a great shout



I found it funny. :-D

mummytomeadow;7707972

typical just got rid of slow cooker because it was never used:x



i use mine all the time,ive got a leg of lamb in it as we speak,i cook allsorts in mine mince,stew,casseroles etc

Banned

edjaned;7708005

i use mine all the time,ive got a leg of lamb in it as we speak,i cook … i use mine all the time,ive got a leg of lamb in it as we speak,i cook allsorts in mine mince,stew,casseroles etc



Mine has beef casserole in it just now. From frozen.

Original Poster Banned

might have to buy another slow cooker as i want to start cooking more i just thought it was taking up space

edjaned;7708005

i use mine all the time,ive got a leg of lamb in it as we speak,i cook … i use mine all the time,ive got a leg of lamb in it as we speak,i cook allsorts in mine mince,stew,casseroles etc



+1 you can't beat the slow cooker :thumbsup:

mummytomeadow;7708088

might have to buy another slow cooker as i want to start cooking more i … might have to buy another slow cooker as i want to start cooking more i just thought it was taking up space



yeah buy one,another thing i use alot is my pressure cooker especially for soups :thumbsup:

Original Poster Banned

edjaned;7708111

yeah buy one,another thing i use alot is my pressure cooker especially … yeah buy one,another thing i use alot is my pressure cooker especially for soups :thumbsup:



always wanted a pressure cooker but for some reason ive never got round to it

I put 2 large slices in onion gravy with a couple of oxo cubes mixed in. 2 large onions and 3 or 4 medium sized sliced potatoes on low heat in the oven covered in foil for 2 hours. The liquid covers the meat and potoatoes. I stir after an hour and then again 30 mins before the end. I'm not a cook but my OH loves this. It lasts him 2 days (I don't eat it as I'm vegetarian but loved it as a child)

Original Poster Banned

wookiemummy;7708184

I put 2 large slices in onion gravy with a couple of oxo cubes mixed in. … I put 2 large slices in onion gravy with a couple of oxo cubes mixed in. 2 large onions and 3 or 4 medium sized sliced potatoes on low heat in the oven covered in foil for 2 hours. The liquid covers the meat and potoatoes. I stir after an hour and then again 30 mins before the end. I'm not a cook but my OH loves this. It lasts him 2 days (I don't eat it as I'm vegetarian but loved it as a child)



thanks this is what i shall make :thumbsup:

seal the steak before you put it in gravy, them put in oven on a low heat if not going in a slow cooker, with lots of veggies for hours. i always put a dollop of brown sauce in the gravy.

i always used a slow cooker to come home to a hot meal til the thermostat controller melted, been a bit worried about them since so not replaced it but its much missed!

u could put some Garlic & soup in as well, i never used a slow cooker, just fry the steak then put in pot with carrots, garlic, pototos, dumplins & cook in the oven slowly

Banned

edjaned;7707896

i think its best cooked in slow cooker


without a doubt :thumbsup:

Banned

mummytomeadow;7708206

thanks this is what i shall make :thumbsup:


really? That recipe sounded as bland as one could possibly get. Its only meat, potatoes and 2 onions! :-D

[COLOR=black][FONT=&quot]Beef Stifado[/FONT][/COLOR]
[COLOR=black][FONT=&quot]Preparation time: 30 mins / Cooking time: at least 3 hours [/FONT][/COLOR]
[COLOR=black][FONT=&quot]Ingredients [/FONT][/COLOR]
[COLOR=black][FONT=&quot]The following recipe will feed 6 hungry guests![/FONT][/COLOR][COLOR=black][/COLOR]
[COLOR=black][FONT=Symbol]·[/FONT][/COLOR][COLOR=black][FONT=&quot] 1.5 Kgs Stewing or chuck steak [/FONT][/COLOR]
[COLOR=black][FONT=Symbol]·[/FONT][/COLOR][COLOR=black][FONT=&quot] 100g plain flour [/FONT][/COLOR]
[COLOR=black][FONT=Symbol]·[/FONT][/COLOR][COLOR=black][FONT=&quot] At least 1/2 bottle of good, rich red wine [/FONT][/COLOR]
[COLOR=black][FONT=Symbol]·[/FONT][/COLOR][COLOR=black][FONT=&quot] 2 Tbsp (30ml) red wine vinegar [/FONT][/COLOR]
[COLOR=black][FONT=Symbol]·[/FONT][/COLOR][COLOR=black][FONT=&quot] 3 Cloves of garlic, thinly sliced [/FONT][/COLOR]
[COLOR=black][FONT=Symbol]·[/FONT][/COLOR][COLOR=black][FONT=&quot] 800g baby onions or shallots [/FONT][/COLOR]
[COLOR=black][FONT=Symbol]·[/FONT][/COLOR][COLOR=black][FONT=&quot] Olive oil for frying [/FONT][/COLOR]
[COLOR=black][FONT=Symbol]·[/FONT][/COLOR][COLOR=black][FONT=&quot] 1 cinnamon stick, broken in half [/FONT][/COLOR]
[COLOR=black][FONT=Symbol]·[/FONT][/COLOR][COLOR=black][FONT=&quot] 3 Bay leaves [/FONT][/COLOR]
[COLOR=black][FONT=Symbol]·[/FONT][/COLOR][COLOR=black][FONT=&quot] 1 tsp ground allspice [/FONT][/COLOR]
[COLOR=black][FONT=Symbol]·[/FONT][/COLOR][COLOR=black][FONT=&quot] 2 Tbsp tomato puree [/FONT][/COLOR]
[COLOR=black][FONT=Symbol]·[/FONT][/COLOR][COLOR=black][FONT=&quot] 200ml beef stock (made with oxo / stock cube) [/FONT][/COLOR]
[COLOR=black][FONT=Symbol]·[/FONT][/COLOR][COLOR=black][FONT=&quot] Salt and freshly ground black pepper
[/FONT][/COLOR]


[COLOR=black][/COLOR]
[COLOR=black][FONT=&quot]Preheat the oven to 160 deg C / Gas mark 3 [/FONT][/COLOR]
[COLOR=black][FONT=&quot]Cut your beef into large chunks, the bigger the better, but around 2" is about right. Season the flour with plenty of black pepper and a bit of salt, and coat the chunks of beef. In a fairly hot pan, heat the olive oil and when hot, fry your chunks of beef until sealed on all sides and slighty browned. These can be done in batches of a few at a time if required. Put into a large casserole or a pot with a lid when done. [/FONT][/COLOR]
[COLOR=black][FONT=&quot]Add some more oil to the pan and fry the onions (chopped in half if they're too big) over a medium heat until they start to brown - about 5 minutes. Add the garlic and fry for a further minute. Put this into the casserole with the beef. Pour the wine into the pan, add the red wine vinegar, cinnamon, ground allspice and heat until it just begins to boil. Add this to the casserole along with the beef stock and the bayleaves. Stir in the tomato puree. [/FONT][/COLOR]
[COLOR=black][FONT=&quot]Put the lid onto your brimming casserole and whack it into the oven. Grab yourself the other half bottle of wine and marinate your throat and stomach in it. Occasionally disturb yourself to give the stifado a stir. It will take at least 3 hours to cook, but 4 will be better and 5 won't hurt it! When it's done, the meat should be very tender and the sauce nice and thick. [/FONT][/COLOR]
[COLOR=black][FONT=&quot]Traditionally, this dish is served with crust bread to mop up the gravy, but it's also great with a few veg and my great [/FONT][/COLOR]][COLOR=blue][FONT=&quot]rosemary potatoes[/FONT][/COLOR][COLOR=black][FONT=&quot].[/FONT][/COLOR]
[COLOR=black][/COLOR][COLOR=black][/COLOR]
[CENTER]
[COLOR=black][FONT=&quot]Rosemary and Garlic Potatoes[/FONT][/COLOR]
[COLOR=black][FONT=&quot]These are great with [/FONT][/COLOR]][COLOR=blue][FONT=&quot]beef stifado[/FONT][/COLOR][COLOR=black][FONT=&quot] or roast beef or roast lamb and they're dead easy to do! [/FONT][/COLOR]
[COLOR=black][FONT=&quot]Preparation time: 15 mins / Cooking time: 1 hour [/FONT][/COLOR]
[COLOR=black][FONT=&quot]Ingredients [/FONT][/COLOR]
[COLOR=black][FONT=Symbol]·[/FONT][/COLOR][COLOR=black][FONT=&quot] Potatoes, peeled, quantities to suit [/FONT][/COLOR]
[COLOR=black][FONT=Symbol]·[/FONT][/COLOR][COLOR=black][FONT=&quot] A few garlic cloves [/FONT][/COLOR]
[COLOR=black][FONT=Symbol]·[/FONT][/COLOR][COLOR=black][FONT=&quot] A couple of spriges of fresh rosemary [/FONT][/COLOR]
[COLOR=black][FONT=Symbol]·[/FONT][/COLOR][COLOR=black][FONT=&quot] Dried rosemary [/FONT][/COLOR]
[COLOR=black][FONT=Symbol]·[/FONT][/COLOR][COLOR=black][FONT=&quot] Olive oil [/FONT][/COLOR]
[COLOR=black][FONT=&quot]Preheat the oven to 160 deg C / Gas mark 3 [/FONT][/COLOR]
[COLOR=black][FONT=&quot]Cut the peeled potatoes into large thick 'chips' - a couple of inches long and about an inch thick. Bring to the boil in slightly salted water and cook for 5 minutes. Meanwhile, heat a good quantity of olive oil - 5 or 6 tablespoons - in a roasting tray and chop the garlic into thin slices. [/FONT][/COLOR]
[COLOR=black][FONT=&quot]Drain the spuds and throw into the roasting tray, along with the garlic, fresh rosemary and a couple of teaspoons of the dried rosemary. You might like to use a bit less dried rosemary if the potatoes are going to be served with a roast and a bit more if they're to go with a mediterranean dish - it's entirely up to you! Give them a good shake round so they get covered in the olive oil and herbs and roast in the oven for about an hour to an hour and a half. You'll know when they're done 'cause they'll be a lovely rich dark brown with caramelised edges! [/FONT][/COLOR]
][COLOR=blue][/COLOR][COLOR=black][/COLOR]

[/CENTER]

Mod & Ed

I mix a can of oxtail soupr in with the oxo etc

Original Poster Banned

csiman;7709186

really? That recipe sounded as bland as one could possibly get. Its only … really? That recipe sounded as bland as one could possibly get. Its only meat, potatoes and 2 onions! :-D[COLOR=black][FONT="]Beef Stifado[/FONT][/COLOR][COLOR=black][FONT="]Preparation time: 30 mins / Cooking time: at least 3 hours [/FONT][/COLOR][COLOR=black][FONT="]Ingredients [/FONT][/COLOR][COLOR=black][FONT="]The following recipe will feed 6 hungry guests![/FONT][/COLOR][COLOR=black][FONT=Symbol]·[/FONT][/COLOR][COLOR=black][FONT="] 1.5 Kgs Stewing or chuck steak [/FONT][/COLOR][COLOR=black][FONT=Symbol]·[/FONT][/COLOR][COLOR=black][FONT="] 100g plain flour [/FONT][/COLOR][COLOR=black][FONT=Symbol]·[/FONT][/COLOR][COLOR=black][FONT="] At least 1/2 bottle of good, rich red wine [/FONT][/COLOR][COLOR=black][FONT=Symbol]·[/FONT][/COLOR][COLOR=black][FONT="] 2 Tbsp (30ml) red wine vinegar [/FONT][/COLOR][COLOR=black][FONT=Symbol]·[/FONT][/COLOR][COLOR=black][FONT="] 3 Cloves of garlic, thinly sliced [/FONT][/COLOR][COLOR=black][FONT=Symbol]·[/FONT][/COLOR][COLOR=black][FONT="] 800g baby onions or shallots [/FONT][/COLOR][COLOR=black][FONT=Symbol]·[/FONT][/COLOR][COLOR=black][FONT="] Olive oil for frying [/FONT][/COLOR][COLOR=black][FONT=Symbol]·[/FONT][/COLOR][COLOR=black][FONT="] 1 cinnamon stick, broken in half [/FONT][/COLOR][COLOR=black][FONT=Symbol]·[/FONT][/COLOR][COLOR=black][FONT="] 3 Bay leaves [/FONT][/COLOR][COLOR=black][FONT=Symbol]·[/FONT][/COLOR][COLOR=black][FONT="] 1 tsp ground allspice [/FONT][/COLOR][COLOR=black][FONT=Symbol]·[/FONT][/COLOR][COLOR=black][FONT="] 2 Tbsp tomato puree [/FONT][/COLOR][COLOR=black][FONT=Symbol]·[/FONT][/COLOR][COLOR=black][FONT="] 200ml beef stock (made with oxo / stock cube) [/FONT][/COLOR][COLOR=black][FONT=Symbol]·[/FONT][/COLOR][COLOR=black][FONT="] Salt and freshly ground black pepper [/FONT][/COLOR][COLOR=black][FONT="]Preheat the oven to 160 deg C / Gas mark 3 [/FONT][/COLOR][COLOR=black][FONT="]Cut your beef into large chunks, the bigger the better, but around 2" is about right. Season the flour with plenty of black pepper and a bit of salt, and coat the chunks of beef. In a fairly hot pan, heat the olive oil and when hot, fry your chunks of beef until sealed on all sides and slighty browned. These can be done in batches of a few at a time if required. Put into a large casserole or a pot with a lid when done. [/FONT][/COLOR][COLOR=black][FONT="]Add some more oil to the pan and fry the onions (chopped in half if they're too big) over a medium heat until they start to brown - about 5 minutes. Add the garlic and fry for a further minute. Put this into the casserole with the beef. Pour the wine into the pan, add the red wine vinegar, cinnamon, ground allspice and heat until it just begins to boil. Add this to the casserole along with the beef stock and the bayleaves. Stir in the tomato puree. [/FONT][/COLOR][COLOR=black][FONT="]Put the lid onto your brimming casserole and whack it into the oven. Grab yourself the other half bottle of wine and marinate your throat and stomach in it. Occasionally disturb yourself to give the stifado a stir. It will take at least 3 hours to cook, but 4 will be better and 5 won't hurt it! When it's done, the meat should be very tender and the sauce nice and thick. [/FONT][/COLOR][COLOR=black][FONT="]Traditionally, this dish is served with crust bread to mop up the gravy, but it's also great with a few veg and my great [/FONT][/COLOR]][COLOR=blue][FONT="]rosemary potatoes[/FONT][/COLOR][COLOR=black][FONT="].[/FONT][/COLOR] [CENTER] [COLOR=black][FONT="]Rosemary and Garlic Potatoes[/FONT][/COLOR][COLOR=black][FONT="]These are great with [/FONT][/COLOR]][COLOR=blue][FONT="]beef stifado[/FONT][/COLOR][COLOR=black][FONT="] or roast beef or roast lamb and they're dead easy to do! [/FONT][/COLOR][COLOR=black][FONT="]Preparation time: 15 mins / Cooking time: 1 hour [/FONT][/COLOR][COLOR=black][FONT="]Ingredients [/FONT][/COLOR][COLOR=black][FONT=Symbol]·[/FONT][/COLOR][COLOR=black][FONT="] Potatoes, peeled, quantities to suit [/FONT][/COLOR][COLOR=black][FONT=Symbol]·[/FONT][/COLOR][COLOR=black][FONT="] A few garlic cloves [/FONT][/COLOR][COLOR=black][FONT=Symbol]·[/FONT][/COLOR][COLOR=black][FONT="] A couple of spriges of fresh rosemary [/FONT][/COLOR][COLOR=black][FONT=Symbol]·[/FONT][/COLOR][COLOR=black][FONT="] Dried rosemary [/FONT][/COLOR][COLOR=black][FONT=Symbol]·[/FONT][/COLOR][COLOR=black][FONT="] Olive oil [/FONT][/COLOR][COLOR=black][FONT="]Preheat the oven to 160 deg C / Gas mark 3 [/FONT][/COLOR][COLOR=black][FONT="]Cut the peeled potatoes into large thick 'chips' - a couple of inches long and about an inch thick. Bring to the boil in slightly salted water and cook for 5 minutes. Meanwhile, heat a good quantity of olive oil - 5 or 6 tablespoons - in a roasting tray and chop the garlic into thin slices. [/FONT][/COLOR][COLOR=black][FONT="]Drain the spuds and throw into the roasting tray, along with the garlic, fresh rosemary and a couple of teaspoons of the dried rosemary. You might like to use a bit less dried rosemary if the potatoes are going to be served with a roast and a bit more if they're to go with a mediterranean dish - it's entirely up to you! Give them a good shake round so they get covered in the olive oil and herbs and roast in the oven for about an hour to an hour and a half. You'll know when they're done 'cause they'll be a lovely rich dark brown with caramelised edges! [/FONT][/COLOR]] [/CENTER]



hiya

i thought it was a good way to start as im not very good in the kitchen:oops: i might try your one if im feeling brave tomorrow:thumbsup:

Hey, I'm no good in the kitchen either which is why I keep it simple. Good to start simple and you can add stuff to it as you get braver
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