Braising Steak

braising-steak

Braising Steak – Inexpensive & Delicious

Braising steak is one of those inexpensive cuts of meat that can feed a whole family and is also one of the tastiest cuts of meat when cooked properly.

Here is what others have to say about this cut of meat …

A generic term for several cuts of beef that suit long, slow cooking. The most common cuts of beef sold as braising (or stewing) steak include chuck, skirt, leg and flank – all hardworking muscles that are tough and need long, slow cooking. In return these fairly inexpensive cuts will reward you with a rich, unctuous dish that’s full of deep flavour. Look for a good marbling of fat through the meat, as well as some layers of fat or connective tissue – these will break down during cooking and add flavour. Stewing beef is often sold ready-diced into fairly small pieces which will break down almost completely during cooking. If you want larger chunks in your dish, or if you know what cut you want, ask your butcher to cut the beef to order.

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Cooking Braising Steak

In this cooking video youwill learn the best way to cook braising steak to get the most from this inexpensive cut of beef.