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Beef casserole-tough meat. |
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#1 |
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Forum Member
Join Date: Feb 2012
Location: Farnborough
Posts: 10
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Beef casserole-tough meat.
Hello. Has anyone any advice on how to ensure the meat is tender in a Beef casserole? I cooked mine on gas 2 for two hours but it was dry and tough. I didn't fry the meat first so perhaps that makes a difference. Thank you.
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#2 |
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Join Date: Feb 2009
Posts: 1,412
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If I do a casserole or stew I usually use the slow cooker. I cook it on low for about 7 hours. I also never brown the meat before, I just chuck it in as is, not sure if that makes a difference?
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#3 |
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Join Date: Jan 2006
Location: Sitting at my PC
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I don't think 2 hours is long enough. I would leave it for at least 2 1/2 hours - possibly 3.
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#4 |
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Join Date: Aug 2008
Location: Up North
Posts: 58,791
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Even though stewing/casserole meat is the cheaper cut you still need to get decent meat. That could have been the problem.
Low for over 2 hours sounds ok although 3 or 4 hours would be even better (you may have to stagger when you add veg or it could fall apart/disintergrate, especially potatoes). I agree that a slow cooker these days would be better. |
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#5 |
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Join Date: Feb 2012
Location: Farnborough
Posts: 10
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Thank you for the advice. I'll try cooking it for longer.
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#6 |
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Guest
Join Date: Jun 2005
Posts: 9,415
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I always use a pressure cooker to tenderise my meat.
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#7 |
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Join Date: Dec 2008
Posts: 1,216
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If I'm doing a stew I always do it the day before and leave it in the fridge overnight. It really does make a difference to the texture, although I'd cook it for an hour longer than you did at the first stage.
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#8 |
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Forum Member
Join Date: May 2006
Location: UK Garage, GoT, Brasil & steak
Posts: 10,505
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I cook mine on hob (stew) for three hours on the second lowest heat and it is beautifully tender. I just used the already cubed casserole beef from the supermarket (around 350g i think), three red onions halved, two chopped carrots, three oxo cubes and enough water to almost cover everything. No salt or pepper, it's not needed. Keep topping up with a little water to stop it reducing too much.
I have never attempted to cook the thing in the oven, I think it might be a bit more tricky. |
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#9 |
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Join Date: Feb 2012
Location: Farnborough
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Thank you for all of your tips. I'll have another go next week.
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#10 |
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Join Date: Jul 2007
Posts: 1,939
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Marinate the beef in wine for 24 hours then make your casserole.
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#11 |
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Join Date: Mar 2006
Location: stirring the cauldron
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Quote:
I cook mine on hob (stew) for three hours on the second lowest heat and it is beautifully tender. I just used the already cubed casserole beef from the supermarket (around 350g i think), three red onions halved, two chopped carrots, three oxo cubes and enough water to almost cover everything. No salt or pepper, it's not needed. Keep topping up with a little water to stop it reducing too much.
I have never attempted to cook the thing in the oven, I think it might be a bit more tricky. 2 to 3 hours in the oven (depending on the cut of meat) 130 to 150 °C. No need for topping up with water or for stirring. The more you stir the more likely you'll end up with something that resembles a soup more than a casserole.
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#12 |
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Join Date: Feb 2010
Posts: 2,250
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Dry and Tough?
Sounds to me that the wrong type of meat was used! |
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#13 |
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Inactive Member
Join Date: May 2011
Posts: 7,071
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What cut was it? I always use shin of beef and cook it for as long as I can.
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#14 |
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Join Date: Feb 2012
Location: Farnborough
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I used stewing beef.
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#15 |
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Inactive Member
Join Date: May 2011
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Quote:
I used stewing beef.
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#16 |
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Join Date: Aug 2000
Location: Edinburgh
Posts: 23,326
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Marinade the beef in pineapple juice. It's a natural tenderizer.
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#17 |
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Join Date: May 2006
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Quote:
I always make mine in the oven these days. I have one of these cast iron Le Creuset type pots.
2 to 3 hours in the oven (depending on the cut of meat) 130 to 150 °C. No need for topping up with water or for stirring. The more you stir the more likely you'll end up with something that resembles a soup more than a casserole. ![]() |
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#18 |
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Join Date: Mar 2006
Location: stirring the cauldron
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Quote:
Sounds a lot easier than stewing then! I have a Le Cruset pot as well but I think mine is too small to make a casserole. I fancy getting a larger one and trying beef casserole then.
So I have been thinking of getting a smaller one for when it's just for 1 meal for 2. BTW, they are also excellent for roasting chicken, pork, beef and indeed any meat suitable for roasting. Gets a nice colour without it drying out.
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#19 |
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Join Date: Aug 2009
Posts: 5,111
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Quote:
Yes but what cut?
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#20 |
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Join Date: Oct 2006
Location: Fort William
Posts: 22,296
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Definitely the longer the better with stew (and the shorter the better with steak).
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#21 |
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Join Date: Jan 2006
Location: Sitting at my PC
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Also boiling the stew will toughen the meat. Make sure it only simmers for the whole cooking time.
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#22 |
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Join Date: Mar 2006
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Quote:
Also boiling the stew will toughen the meat. Make sure it only simmers for the whole cooking time.
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#23 |
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Join Date: Sep 2011
Posts: 17,247
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Try using shin, frying it first, then putting it in with some veg and stock and cooking at 180 for 4 hours. It'll be lovely and tender, and cheap too (the last piece of shin I bought was £1.60). Beef needs to be fatty if it is going to be slow cooked.
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#24 |
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Forum Member
Join Date: Nov 2007
Posts: 99
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I usually coat the meat (usually shin of beef) with well-seasoned flour, pat off the excess and then fry it until it's really brown and crusty, a few pieces at a time. It takes a little longer but too many pieces in the pan at the same time cools the pan too much and the meat stews and doesnt go brown. I also brown the veg in the same pan to soak up any juices.
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#25 |
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Forum Member
Join Date: Feb 2012
Location: Farnborough
Posts: 10
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Thanks everyone. I'll try shin of beef and brown it first.
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