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Beef casserole-tough meat.


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Old 17-02-2012, 19:42
suejess
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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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Old 17-02-2012, 19:43
HazzaGrazza
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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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Old 17-02-2012, 19:47
burton07
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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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Old 17-02-2012, 19:48
degsyhufc
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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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Old 17-02-2012, 19:54
suejess
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Thank you for the advice. I'll try cooking it for longer.
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Old 17-02-2012, 21:55
queenshaks
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I always use a pressure cooker to tenderise my meat.
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Old 17-02-2012, 22:46
mariets
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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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Old 17-02-2012, 22:57
Victoria Sponge
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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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Old 17-02-2012, 23:03
suejess
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Thank you for all of your tips. I'll have another go next week.
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Old 17-02-2012, 23:04
sirpipe
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Marinate the beef in wine for 24 hours then make your casserole.
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Old 17-02-2012, 23:15
LaChatteGitane
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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.
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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Old 18-02-2012, 05:38
c00kiemonster72
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Dry and Tough?

Sounds to me that the wrong type of meat was used!
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Old 18-02-2012, 09:13
BrunoStreete
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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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Old 18-02-2012, 10:54
suejess
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I used stewing beef.
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Old 18-02-2012, 12:00
BrunoStreete
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I used stewing beef.
Yes but what cut?
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Old 18-02-2012, 12:38
grassmarket
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Marinade the beef in pineapple juice. It's a natural tenderizer.
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Old 18-02-2012, 13:17
Victoria Sponge
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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.
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.
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Old 18-02-2012, 13:50
LaChatteGitane
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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.
Haha ! I find mine too large for just 2 people, but obviously great if you want to make extra for freezing or if you have guests (which I often have - brother, SIL, mum, niece and nephew quite like coming on a Sunday to have some heartwarming grub).
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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Old 18-02-2012, 16:28
JulesF
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I've used many different cuts for casseroles and they've never come out dry and tough. I think the OP's problem is length of cooking. Two hours isn't quite enough - I think even an extra half-hour would make a difference.
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Old 18-02-2012, 16:32
smudges dad
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Definitely the longer the better with stew (and the shorter the better with steak).
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Old 18-02-2012, 16:43
burton07
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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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Old 18-02-2012, 18:11
LaChatteGitane
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Also boiling the stew will toughen the meat. Make sure it only simmers for the whole cooking time.
Very true !
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Old 19-02-2012, 12:02
pugamo
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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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Old 19-02-2012, 13:31
peter_charlie20
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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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Old 20-02-2012, 10:59
suejess
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Thanks everyone. I'll try shin of beef and brown it first.
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