Stewing steak, sauté the first means into fat and then boil in covered pot. A pot Dutch oven, crockpot or pressure would be perfect for braised steak recipes. Brazing is a good method for cooking steaks hard, because it makes the meat tender and juicy. In addition to steaks, stew, you can fish, chicken or vegetables.
How do you beat meat soldering?
This cooking process breaks down the tough connective tissue in beef. These fibers distributeHumidity as they are cooked and the meat dries out. If you cook the meat slowly and in a liquid, however, relax and collagen fibers and melted fat are absorbed in the flesh, making it tender and juicy.
Step by Step Steak Stew
First, season your cut of steak with salt and pepper. Heat a little 'butter or oil in a Dutch oven or heavy saucepan and fry the meat until it is browned all over. Pour in stock, juice, wine or water in the pot it de-glaze. Remove anyglued pieces of meat flavor, add the liquid solder. The rest of the cooking liquid in the pan, cover and cook until the steak is tender. Depending on what you cook, this can be a minimum of 1 hour or up to six.
The root of the meat and vegetables from the boiling water and arrange on a platter. Boil the liquid down to a delicious sauce. You might want to mix the flour with the fat for the sauce in a thick sauce to add.
TheBetter than beef stew
Difficult cuts are best for braising, because they come from more exercise muscles. That is, they have a lot of connective tissue, breaking down and become soft. It is a waste of time and resources for cooking lean cuts expensive, because they are still soft. Chuck Roast eye, upper blade roast, ribs, shins, ribs, sternum and seven bone roast are all good steaks for braising.
What else can you cook?
You can also braiseFish. If you want to do this, select large, firm fish like swordfish or shark. Softer fish like cod, flounder or tilapia will decay, and then cook for a very short time, or cook in a different way.
Chicken thighs and legs are suitable for this method of cooking. You can also roast a whole chicken on the bone. If boneless, skinless chicken is, you could also pan. Baked vegetable and fruit varieties to choose hard as parsnips, leeks, pumpkin, sweet potatoes,Beets, carrots, apples or pineapples.
The moist heat, which breaks with the brazing won the cellulose in vegetables and makes the building on strengths. This results in early vegetables and fruit. Vegetable stew meat faster, so they add one or two hours before the end of cooking time.
Whether you are brazing beef, chicken, or something else, it is important to use a tight lid on the pot so that the liquid will not escape. Braised steak is a wonderful dishand the steak is braised in red wine sauce served on a generous pile of heavenly hot, buttery mashed potatoes.
