beef cuts for stew

[Shewie]

I've gone for a nice piece of brisket for the dutchie at the weekend.

 

[Graham_S]

I have a large pot of beef stew cooking as I type.

It's ready!
about a pound of beef, four carrots, two onions, couple of stock cubes, handfull of lentils, a cup of water, and a few hours simmering.
That's lunch for tomorrow sorted

 

[Calurix]

I go for shoulder steak, dont know if it is the best but has plenty flavour and is tender when cooked long and slow.

Regards,
Cal

 

[filcon]

2lb rump to 1lb of shoulder. I can vouch for this type of stewing steak as I am a qualified fat barsteward.

Just don,t cut and bake those bloody cardboard strips of pastry then put it on top of the stew looking like a big plook, get an ashet and make a real desperate dan pie.

cheers phil

 

[northumbrian]

why would you pollute good meat with nuke-castle brown ale? its vile!
interestingly enough does anyone know a butcher who stocks shin and skirt? not much call for things like that today people only know some cuts, i mean barely anyone asks for pork belly or scrag end anymore.
oddly you can get tongue tho.

yer reet the broon is pish water now but in the past it made a nice nutty flavoured stock once the alcohol burned off !

 

[northumbrian]

2lb rump to 1lb of shoulder. I can vouch for this type of stewing steak as I am a qualified fat barsteward.

Just don,t cut and bake those bloody cardboard strips of pastry then put it on top of the stew looking like a big plook, get an ashet and make a real desperate dan pan.

cheers phil

2 poond of rump ? r ye a secret millionaire or somthing ?

 

[northumbrian]

desperate dan ? man that takes me back !
how do ye like yer steak ? jus pull off its horns and wipe its **** ! lol

 

[TallMikeM]

interestingly enough does anyone know a butcher who stocks shin and skirt? not much call for things like that today people only know some cuts, i mean barely anyone asks for pork belly or scrag end anymore.
oddly you can get tongue tho.

sainsbury's do. It's it's their value beef line. Seems to contain mostly the cheap cuts, makes excellent stew fodder.. I tend to choose the packs with the bigger lumps as, has already been mentioned, it tends to break down a bit and it's nice to have some bigger pieces of meat there.

 

[Shewie]

Well that chunk of brisket went down a treat at the weekend.

Softened up some onions, threw in the diced brisket, added the veg, three stocks cubes and enough water to cover. Chucked in half a can of stout and some broccoli later on too. A long three hours later and it was just lovely.

 

[bikebum1975]

If I recall correctly my Grama used to use chuck but most times she bought the stew meat already cubed up

 

[Tengu]

Oh, I must be a barberian, I just use whatever I can get cheapo

 

[cwillson]

As Toadflax said, shin and skirt. Use the cheap cuts and save yourself a few quid.

I agree, and the cheap cuts are often the tastiest too! Gotta love a shin beef stew, or neck of mutton hotpot...mmmmmm.....