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My problem with 'braising steak'

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BenL1 Oct 23, 2012 05:34 AM

Hi guys.

I don't know about other countries, but most meat billed as 'braising steak' available in the UK is lean, free of tough sinew and lacking in gelatine. That is to say, lacking the qualities needed for slow cooking and therefore TOTALLY INAPPROPRIATE FOR BRAISING.

The only beef cuts that are good for slow cooking are shin, cheek, oxtail, SOME parts of the rib and MAYBE the fattier parts of chuck.

Silverside (may be called something else in the US) is always billed as being good for braising but it is quite clearly terrible for it.

Anyone agree?

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    Harters RE: BenL1 Oct 23, 2012 09:41 AM

    Nope. I find British braising steak perfectly fine for braising. It usually has good marbling as well as a layer of fat - just what you need for long cooking. If you're not finding that with the meat from your current butcher, suggest you change butchers.

    When you've got a better source, you might like to try this recipe which is a riff on "steak au poivre" - http://www.deliaonline.com/recipes/cu...

    7 Replies
    1. re: Harters
      twyst RE: Harters Oct 23, 2012 09:52 AM

      That recipe sounds delicious. I love steak au poivre and its just not seen very much here any more.

      1. re: twyst
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        Harters RE: twyst Oct 23, 2012 10:23 AM

        I'm of the Delia age - she was retro when it wasnt retro :-)

        1. re: Harters
          Will Owen RE: Harters Oct 23, 2012 10:53 AM

          Oh, I'm so glad I tripped over this thread. On this side of the pond we don't have such a thing as "braising steak" - that is, there's nothing called that, but of course we're offered plenty of beef that will qualify. My mom made a "Swiss steak" that was much more like Delia's recipe than the usual American version: no tomato anywhere, but flour and dry mustard pounded in, the meat browned in fat with some onion and then simmered slowly under cover - she used just water, but it made a delicious gravy. I believe round steak was the default "steak" in our very humble hovel, though chuck (from the shoulder) would probably be my choice, as today's round is much too lean.

          Thank you for introducing me to Delia, Harters. If that photo is at all recent, I and my childhood memories are considerably older than she is, but her tastes are very much the same!

          1. re: Will Owen
            twyst RE: Will Owen Oct 23, 2012 10:59 AM

            The exact cut is called a 7 bone here I think, but any part of the chuck should work! Im trying this recipe soon.

            1. re: Will Owen
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              Harters RE: Will Owen Oct 23, 2012 12:48 PM

              Will

              I've said it before on threads but it'll stand saying again.........it is impossible to overestimate the contribution of Delia Smith to British home cooking in the last 30+ years. Of course, she's now been "overtaken" by the cult of the celebrity chef but hers are still the books many folk return to time after time.

              1. re: Harters
                Will Owen RE: Harters Oct 23, 2012 06:36 PM

                Like "Mapie" in France? Whose book I have, along with "La Cuisine Gran'mere" by an admirer of hers. Okay, I need some Delia. Recommendations? Any more fundamental than the rest? La Cuisine Bourgeois, American Midwestern style, was my culinary foundation, and I'm constantly delighted to see how the equivalents in other cultures differ and don't.

                1. re: Will Owen
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                  Harters RE: Will Owen Oct 29, 2012 03:08 AM

                  Will

                  Her "Complete Cookery Course" would be the absolute choice. It's the one that really made her name. It was republished a few years back with some updates and the occasional new recipe but I'd suggest you look out for the original "Classic Edition" - http://www.amazon.co.uk/Delias-Comple...

      2. b
        Brandon Nelson RE: BenL1 Oct 28, 2012 10:12 PM

        7 bone chuck is a fine cut for braising, which is what you are talking about (at least translated for us Yanks) .

        You are overlooking brisket, which is also a great cut to braise, and short ribs as well

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          Puffin3 RE: BenL1 Oct 29, 2012 07:16 AM

          I use 'shoulder chuck' in beef bourguignon. Not too fatty, lots of connective tissue, great flavor, great texture. There's two shoulder cut ends. Choose the one with the most fatty look. You probably won't get to see the difference unless you can find a traditional butcher shop.

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