Why cant I cook beef (always tough)

[keeley78]

Originally Posted by christybell

Asbolutely think I over cooked it and cooked it the wrong way...glad I asked I have learned loads on this thread

It was a pack of diced steak that I cooked on the hob with onions, brocolli, soy sauce.

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Diced steak is a casserole steak, needs to be cooked long and slow, for stir fry I use either rump or frying steak cut into strips, cooked quickly

[MissFortune]

I agree with others in regards to long and slow or slow cooker for casseroles, stews etc.

However, not for Asian food & stir frys. For this you definitely need a good cut of steak (not ready diced beef which is meant for slow braising). You need to cook it really hot and fast. Sliced into strips and 1-2 minutes cooking. I use a nice sirloin or fillet if I'm feeling really indulgent.

The cooking techniques for the 2 types of dishes above are polar opposites.

[Guest]

I always use rib eye steaks on top of stove, would use fillet tails if they have them. Would never use rump and only sirloin at a pinch.

For casseroles I always buy stewing beef (shin) you have to sift through the packets for nice meaty ones but if you do get the sinewy cuts you can with patience cut it with scissors. I do it because it is well worth it. The cheapest cut but the most delicious when slow cooked.

Roast beef is always fore rib, never goes wrong. I won't touch topside or silverside joints.

[Greyfriars]

Originally Posted by FairyNuff

I always use rib eye steaks on top of stove, would use fillet tails if they have them. Would never use rump and only sirloin at a pinch.

For casseroles I always buy stewing beef (shin) you have to sift through the packets for nice meaty ones but if you do get the sinewy cuts you can with patience cut it with scissors. I do it because it is well worth it. The cheapest cut but the most delicious when slow cooked.

Roast beef is always fore rib, never goes wrong. I won't touch topside or silverside joints.

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This is exactly what I do but leave most of the connective tissue as it does melt.
When cooking steaks on the hob I always wrap in foil and let it rest for a few minutes. YUM!

[Guest]

Originally Posted by Greyfriars

This is exactly what I do but leave most of the connective tissue as it does melt.

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Yes that's what I do.

[pumpkin mom]

Slow cooked roast beef amazing I will never roast beef in the oven again.

[Megandllsmum]

Originally Posted by Greyfriars

This is exactly what I do but leave most of the connective tissue as it does melt.
When cooking steaks on the hob I always wrap in foil and let it rest for a few minutes. YUM!

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When I cook a steak I let it rest in foil after for a few minutes too ... we had a steak delivered to table in Florida that way so I pinched the idea lol... amazing with lamb steaks too

[loubyloulou]

I mostly use a slow cooker, but for steaks or fillet. I marinade the beef using a ziplock bag, put the meat in it with a little oil, peppercorns, chopped onion, garlic cloves (not crushed, just peeled) salt and pepper, marinade it for minimum of 30 mins and the flavour is great, and tenderises it.

[wanye]

everyone seems to be commenting about how to cook the meat, but how to CUT the meat is just as important. slice AGAINST the grain.

have a read of this: seriouseats/2010/03/w...the-grain.html

seriously, if you arent cutting your meat right, you're probably ruining a potentially great cut of beef!

[MissFortune]

Originally Posted by wanye

everyone seems to be commenting about how to cook the meat, but how to CUT the meat is just as important. slice AGAINST the grain.

have a read of this: seriouseats/2010/03/w...the-grain.html

seriously, if you arent cutting your meat right, you're probably ruining a potentially great cut of beef!

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Very interesting!