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
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