Braising steak

[Bugs]

I have some braising steak which I have diced. Going to cook it with shallots & button mushrooms in beef stock. Never sure whether I have to brown the stuff first or can i put it in the oven without browning. Does it make any difference? Thanks.

[unrulyjulie]

Not sure if it makes a difference but i always brown first, i think it keeps the flavour in doing that! Sounds lovely btw! lol

[Bugs]

Thanks for your swift reply. I will brown it first then.

[TheWinner]

Definitely brown in first. Yes it does make a difference. By searing it first in a hot frying pan it does two things, it seals in the juices and gives it a good, brown colour, and you should do it each side if its in one piece, or stir the pieces round until they are a good brown colour. Take the meat out and put it in your cooking dish. Then quickly fry the shallots until they have some colour too, Then add them with the mushrooms to the dish. Pour over any juices left in the pan, add your stock and cook in a slow oven for a minimum of 2 to 2 and a half hours. The longer you leave it, the more tender it will be.
If you don't fry it off first to give it a good colour, it will be very pale looking meat when its cooked.

[Bugs]

Thanks to you too Thewinner. Anybody want to come for dinner tomorrow!!!

[nickmo]

Angry pedant stands up for the Maillard reaction here ; searing does not seal the meat....weigh two pieces of beef before and after searing and you'll find the seared meat looses more than a piece cooked at a lower temp....proof indeed......

Loads of tecchy cooking facts about the process around in various sources, but in short the ideal method to get flavour from meat is certainly to sear - this caramalises the natural present sugars that provide the flavouring, through the action of indierct heat on the amino acids and proteins....so sear away at the steak before braising to your hearts content..

If you fancy enlivening your recipes try a few espumas, using hydrocolloids and exploring the awful world of recipes by the like of his magnificence Heston - such as smoked eel and chocolate, snail with beetroot, etc - there is a really interesting resume of things molecular - that is, cookery based on the workings of proteins that are shared by various foodstuffs - hence choc works like eel, so the flavour pairing is a good match (like it or not..) at the site http://khymos.org

Read it and weep - seriously, you'll weep......home cooking will never be the same if you try the ideas!

And click the 'meat' link for the description of the absolute best way to treat beef - involves boiling in a vacuum then searing........and a comment on the searing argument, too.

Ducks back down and starts muttering about triboluminescence....

[Bugs]

No idea what you are on about. Does anyone else.

[ethandron]

i never brown braising steak and mine is always tender and tasty.

[Ed Strong]

I always cook my stews/casseroles in a slow cooker. I've used both methods - searing first or not searing and to be honest I've not noticed any difference in looks or flavour - both come out succulent, tender and delicious!

[indianwells]

As mentioned above, browning your meat does NOT seal in the juices. That is a myth although TV chefs persist in telling us otherwise. However, I always sear the meat over high heat as the sticky bits stuck to the pan do add to the flavour of the finished dish. That is of course only in my (not very) humble opinion!!

[Bugs]

Thank you all very much. I did brown it first but next time I won't & see what difference it may make. I see what you mean indianwells about adding flavour to the dish by browning first. I think maybe it's shin beef that is better as a cold start stew.