Braised Steak

[pusskin]

i have two nice pieces of fresh braising steak in the fridge, meant for maybe putting in a stew? So, stew or roast?
I'm not keen on meat myself, so any tips for roasting.

Thanks abers x

[Mosaic]

The clue is in the 'braising' description which means it needs to be sitting in quantity of liquid to cook successfully. The meat is not of roasting quality and although you can roast it it will remain quite tough and fibrous. Slam it in a casserole with a jug of cold water (enough to cover it well), carrot, celery, onion, some seasoning, put the lid on and mark 4 till it smells nice and is obviously done when you look at it. Some jacket spuds will be nice alongside.

[pusskin]

Would you give it a quick fry first Mosiac before putting it in a casserole dish?

[woofgang]

well I would brown it, and the veggies and deglaze the pan that I had fried them in if it wasn't the pan I was going to casserole in.

[LyndaB]

Put a bit of flour in a plastic bag, add salt and pepper. Then add the meat and shake till its coated - this will thicken the final casserole. Quickly fry the meat till its brown all over, then put in a casserole dish. Add onions and carrots and anything else you fancy. Put stock into the pan you fried the meat in and scrape all the crusty bits into the stock (this is what deglazing is, in case anyone doesn't know). Add this stock to the meat, cover tightly and leave to cook in a moderate oven for a couple of hours. Delicious

[Barmaid]

What about steak au poivre?

I use a variation on a theme of this and is a lovely warming dish for a winter evening.

http://www.deliaonline.com/recipes/main-ingredient/meat/beef/braised-steak-au-poivre-in-red-wine.html

[pusskin]

Thank you for all your replies Abers!
I did give it a quick fry, added onions , carrots, oxos, and it now its cooking merrily in the oven on slow cook. mmm smells delicious already.x
I am much happier cooking chicken, not keen on red meat, so was brought up on eating spam !!!!! haha Thanks again folks

[gollob]

Of course you can roast it. Back and Top Ribs can equally be used for Braising or Pot Roasting.They are next cut to forerib which is an excellent roasting joint

[Mosaic]

Gollob - I may not be aone in having done as you suggest in the past. The result is edible but tough and very much like a piece of roasted carpet.