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Stewing steak or cubed beef
tiacat
05-02-2015
On occasions when I have tried to buy 'stewing steak' from the supermarket, its often called lean cubed beef or something like that

But my understanding is that for a lovely meltingly soft casserole, you need meat with lots of fat running through it, or muscle which breaks down while it cooks

Is this right?

I bought some braising steak in 2 slabs the other day and want to make a curry in the slow cooker with it. I often find the cubed beef a bit too dry once its been slow cooked
Toby LaRhone
05-02-2015
If it's going in a slow cooker for a stew/casserole/curry/chilli I really don't sweat over whatever cut it is - if it's diced beef it's good to go.
Cooked long enough it's never going to be dry.
If I'm buying beef//steak for a cooked/griddled dish then I'll get the best I can afford.
I found this but I probably wouldn't follow it:
http://www.deliciousmagazine.co.uk/s...-slow-cooking/
JulesF
06-02-2015
I've stopped buying pre-cubed or diced meat. I just buy a cut of meat (often beef shin) and chop it up myself. I find the pre-diced supermarket meat is cut WAY too small. You need to slow-cook good sized chunks to get it properly melt-in-the-mouth. You should be fine with your slab - cut it into matchbox size pieces and give it as long as you possibly can in the slow cooker. We had a slow-cooked chunky chilli last night which had been in the cooker for nearly nine hours - it was nice, but could have done with another hour, I reckon.
.Dozy Rosie
11-02-2015
If you are lucky enough to have a real butchers shop close by..Beef Skirt is the best. Awesome in stews etc.
swingaleg
11-02-2015
Originally Posted by .Dozy Rosie:
“If you are lucky enough to have a real butchers shop close by..Beef Skirt is the best. Awesome in stews etc.”

I used to buy skirt a lot when I had a local butcher.......but quite often I'd just cut a thin slice through it lengthwise and fry it like a minute steak......
anfortis
11-02-2015
Originally Posted by JulesF:
“I've stopped buying pre-cubed or diced meat. I just buy a cut of meat (often beef shin) and chop it up myself.”

I would second the suggestion of shin of beef. Supermarkets often won't name the actual cut, but label it as a generic "stewing steak". Shin of beef is very easy to recognise in the packet, however:

Shin of Beef
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