Author Type: Member
Tips for a foolproof Beef Casserole
• Choose the right beef cut – it is the less expensive cuts of beef that perform best in a casserole. Chuck and Boneless shin/Gravy beef offer the richest flavour and most succulent meat. However, if time is of the essence, Topside, Round and Blade are great choices as they cook more quickly.
• Browning the meat – don’t rush the initial stage of browning the meat. Brown it in small batches (about 200g each) and keep the pan at a medium-high heat, so the beef doesn’t stew in its own juices.
• Cooking time – choosing the right beef cut from a range of options and giving it some time to slowly cook is the key to a great casserole. Preparation is quick and easy – the only thing that takes time is the cooking, meaning you can let the oven, cooktop or slow cooker take over while you entertain guests or enjoy some well-deserved time to yourself.
The Master recipe – the simplest yet best beef casserole
Preparation time: 20 minutes
Cooking time: 2-2½ hours
Serves: 4-6
1kg chuck or boneless shin/gravy beef
Vegetables
1 large onion, halved and sliced
2 medium carrots, thickly sliced
Flavour base
2 tbsp plain flour
3 cups beef stock
a good shake each Worcestershire sauce and soy sauce
4-5 sprigs fresh thyme
2 bay leaves (optional)
1. Prepare the beef: Preheat the oven to 180°C. Cut beef into 2.5 – 3cm cubes. Season with salt and pepper, and add about 2 tablespoons of oil to beef, mix well. Heat a large frypan over a medium high heat. Brown the beef in two or three batches. Remove each batch and place it in a casserole dish.
2. Add the vegetables: Reduce heat in pan and add a little extra oil, add the vegetables cook for 1-2 minutes, stir occasionally.
3. Adding the flavour base: Sprinkle in the flour or other seasoning and stir until the vegetables are coated. Gradually pour in the stock or other liquid, stirring well. Add the remaining flavour base ingredients, stirring until the mixture boils. Pour over the beef in the casserole dish and stir to combine. Cover the casserole dish, place in oven, and cook until beef is very tender (this will take 2-2½ hours). Stir every 40 minutes or so, add water if needed to keep the ingredients just
covered.
Cooktop method: Place the browned beef and other ingredients in a heavy-based pot. Partially cover, keep the heat low. Simmer until the meat is very tender. Stir occasionally, add water if needed during the cooking time to keep ingredients well covered. Serve with mashed potato and cabbage.
by Hausmann Communications on behalf of Meat & Livestock Australia
http://www.mla.com.au/default.htm
July 2008
