Announcement

Collapse
No announcement yet.

What would you do with.... 500g braising steaks , cubed?

Collapse
X
  • Filter
  • Time
  • Show
Clear All
new posts

  • What would you do with.... 500g braising steaks , cubed?

    I've got 500g of organic braising steak in the fridge and thought I'd ask you guys what I should make with it! Any suggestions?


  • #2
    http://find.myrecipes.com/recipes/re...ipe_id=1559248

    This right here is WINNER, but it has beer, so I'm not sure how that effects the primal-ness of it!
    I mean its GOOD.

    (need I really mention that you should otherwise primalize the recipe? Its a given, methinks. A delicious given.)
    Last edited by ikaika; 08-27-2010, 07:30 PM.
    Little Saiyan

    Comment


    • #3
      Thanks, but I really don't like guiness :lol: can you do it without?

      Comment


      • #4
        I dunno! It was the first time I'd had 'braised' beef of any kind. I didn't make it-- I'm sure you can do something magnificent with it, Guinness or not. If its the beer you don't like, try something else. If its the Guinness, then try a different beer!

        -写
        Little Saiyan

        Comment


        • #5
          Stifado! I had this in Greece and love making it at home.

          Fry the meat in a large pan, in lard. Transfer to an oven proof casserole. Fry about 250 / 300 grams onion until softening, add 2 crushed cloves garlic, add to casserole. Add small tin tomato puree (about 2 tablespoons), sprig rosemary, 2 teaspoons ground cinnamon, quarter teaspoon ground nutmeg, pepper, wine glass of red wine and a small amount of water - enough to make a thickish sauce that "coats" the meat. Put in moderate oven for 1 hour.

          Meanwhile take 12 or so small onions or shallots, fry in oil until coloured and then stir into casserole, with 2 large skinned, chopped tomatoes. Add more water if it looks too dry. Cook a further hour then taste - you may want to add the juice of half a lemon or a couple of teaspoons red wine vinegar if it is a bit cloying, in which case cook 10 more minutes. Both meat and shallots should be tender.

          Delicious!

          Comment


          • #6
            Looking over the recipe for Stifado - - I have missed out salt! I don't use a lot, but with none in their it would taste too bland. So - add salt!

            Comment


            • #7
              I need to get some braising meat STAT!
              Little Saiyan

              Comment


              • #8
                Originally posted by ikaika View Post
                http://find.myrecipes.com/recipes/re...ipe_id=1559248

                This right here is WINNER, but it has beer, so I'm not sure how that effects the primal-ness of it!
                I mean its GOOD.

                (need I really mention that you should otherwise primalize the recipe? Its a given, methinks. A delicious given.)
                YUM!!! What would you serve that over? Mashed cauliflower? Cauliflower rice? Wide zucchini noodles? Something else?

                Oh and I would sub red wine for the beer
                Last edited by erica057; 08-30-2010, 01:51 PM.
                My food blog ~ http://stuffimakemyhusband.blogspot.com
                My primal success story

                "Boxing seems to contain so complete and so powerful an image of life -- life's beauty, vulnerability, despair, incalculable and often self-destructive courage -- that boxing IS life, and hardly a mere game." --Joyce Carol Oates

                Comment

                Working...
                X