Cooking with SunnyD: Braised Beef with Home Style Mashed Potatoes

[SunnyD]

Braising = tasty as hell. What braising is, for those that don't know, is searing the surface of meat (or vegetables), then simmering a bit longer in a bit of liquid such as water, broth or (my personal favorite) wine. What you end up with is a piece of meat that has been cooked quickly externally which in turn helps keep the juices inside as it is cooked further. It's usually tender and juicy and most importantly very flavorful.

You want to cut the meat (or veggies) into pieces that are roughly the same size, so everything cooks evenly. Add a bit of oil to a pan over medium-high heat for a minute or two, then add the meat (or veggies, man I'm getting sick of saying that). "Fry" each size until it is no longer pink, which should be 30-60 seconds on each side depending on size. Reduce heat and add some wine, continuing to cook for another few minutes. You'll also want to add a bit of salt and pepper, and I add a little dried parsley and a dash of Worcestershire.

I like using wine because when it is cooked, it reduces quite nicely, and when mixed with the remaining oil and juices that seep out of the beef thickens into a sort of glaze or gravy.

You end up with something like this:

Some home style mashed potatoes and sauteed vegetables round out the dish. Best part, the beef takes no more than about 10 minutes to prep and cook. Hell, the taters take longer to make. But it's worth it.

 

[UglyCasanova]

The whole notion that searing a meat to lock in its juices has been proven untrue. Google it and you will run across numerous articles and tests done. If anything the high temperatures actually dispel more liquid from the meat. That said, searing a meat does create very nice flavors and textures on the outside which is desirable in it's own right.

 

[UglyCasanova]

Oh and your food looks tasty.

 

[SunnyD]

The whole notion that searing a meat to lock in its juices has been proven untrue. Google it and you will run across numerous articles and tests done. If anything the high temperatures actually dispel more liquid from the meat. That said, searing a meat does create very nice flavors and textures on the outside which is desirable in it's own right.

Dispelled or not, it was tender and fucking tasty. I win.

 

[GagHalfrunt]

Braising = tasty as hell. What braising is, for those that don't know, is searing the surface of meat (or vegetables), then simmering a bit longer in a bit of liquid such as water, broth or (my personal favorite) wine. What you end up with is a piece of meat that has been cooked quickly externally which in turn helps keep the juices inside as it is cooked further. It's usually tender and juicy and most importantly very flavorful.

Utter bullshit. Searing meat prior to braising or other slow-cook methods is merely to provide the maillard reaction and gain some extra flavors. It does nothing to lock in the juices.

 

[SunnyD]

Utter bullshit. Searing meat prior to braising or other slow-cook methods is merely to provide the maillard reaction and gain some extra flavors. It does nothing to lock in the juices.

You're not doing it right. :sneaky:

 

[Spikesoldier]

nice plate i would smash

idc how you did it

 

[preslove]

What's a good cut of beef to use?

 

[SunnyD]

What's a good cut of beef to use?

I used a sirloin steak. I'd imagine anything fairly tender such as a fillet, etc. would be equally good. You have to remember that due to the size of my family, for budget reasons I can make a London broil work. It just takes more effort.

 

[Spikesoldier]

I used a sirloin steak. I'd imagine anything fairly tender such as a fillet, etc. would be equally good. You have to remember that due to the size of my family, for budget reasons I can make a London broil work. It just takes more effort.

i enjoy cooking too and although its just me and the woman, cooking for two can sometimes be difficult given things like i want to use a whole vegetable or the whole box of something.

im sure my range of meal selections would widen if i were cooking for seven or eight instead of two like my grandmother and how she would cook for my dad and the rest of the family.

 

[UglyCasanova]

i enjoy cooking too and although its just me and the woman, cooking for two can sometimes be difficult given things like i want to use a whole vegetable or the whole box of something.

im sure my range of meal selections would widen if i were cooking for seven or eight instead of two like my grandmother and how she would cook for my dad and the rest of the family.

Cook a bunch and have leftovers.

 

[SunnyD]

i enjoy cooking too and although its just me and the woman, cooking for two can sometimes be difficult given things like i want to use a whole vegetable or the whole box of something.

im sure my range of meal selections would widen if i were cooking for seven or eight instead of two like my grandmother and how she would cook for my dad and the rest of the family.

Cook a bunch and have leftovers.

This. Even though I cook for six, I enjoy having leftovers in the fridge so that I can either:

A) Have something to take with me to work the next day
B) Have something to pack for the kids' lunches the next day
C) Have something in the fridge from my wife to have for lunch the next day

I love leftovers. They make my life so much easier.

 

[silverpig]

I just braised some chicken and it's in the oven right now.

I made a sauce out of olive oil, 5 roma tomatoes, 1 full white onion, 6 cloves of garlic, 2 chili peppers, 1 lime (zest and juice), some red wine vinegar, italian parsley, thyme, basil, and 1 red pepper. Cooked it down a bit, blended it, then strained it.

For the chicken I used thighs (what we had). Skinned them, then heated up a glazed cast iron dish, put in some olive oil, then browned the chicken on both sides. Poured the sauce over top, and it's into the oven to finish.

Om nom nom.

 

[nanette1985]

I love braised beef but my ex couldn't stand the texture. If it were one of the kids I'd have said "eat what's on your plate" but can't do that with husbands. So that's what I cooked when he was out of town. Now that it's just me I love doing a full batch and lazing with lots of leftovers - keeps really well.

3 meals a day plus 2 snacks (after school and bedtime), 7 days a week, for 6 people sure gives you lots of cooking experience.

 

[SunnyD]

And for those of you that give a damn, I mash my potatoes by hand with a good 'ole fashioned potato masher. Look ma, no lumps!

 

[Spikesoldier]

Cook a bunch and have leftovers.

as much as i love leftovers of good food, the misses doesnt like leftovers even though they can be easily packed and taken to work.

 

[Crusty]

And for those of you that give a damn, I mash my potatoes by hand with a good 'ole fashioned potato masher. Look ma, no lumps!

I use a fork, works just as well.

 

[SunnyD]

as much as i love leftovers of good food, the misses doesnt like leftovers even though they can be easily packed and taken to work.

Get a new misses then. Problem solved. :whiste:

 

[BigFatCow]

How much wine/broth do you add? Enough to cover the beef?

 

[AMCRambler]

looks good to me. I might have to try that.

 

[quikah]

I used a sirloin steak. I'd imagine anything fairly tender such as a fillet, etc. would be equally good. You have to remember that due to the size of my family, for budget reasons I can make a London broil work. It just takes more effort.

You can use anything. Just increase cooking time and amount of liquid (so it doesn't dry up) for the tougher cuts. The tougher cuts are the usual ingredients for braising, never really tried with the tender cuts before.

I do this with pork butt a lot. Cube, brown it then simmer it in water/soy sauce for 30-45 minutes.

 

[The-Noid]

No idea why everyone is being such an ass. Looks great to me.

 

[SunnyD]

How much wine/broth do you add? Enough to cover the beef?

I used a "splash". I'd say somewhere between 1/8 and 1/4 cup.

No idea why everyone is being such an ass. Looks great to me.

This is ATOT ffs... it's expected; encouraged even.

 

[ponyo]

And for those of you that give a damn, I mash my potatoes by hand with a good 'ole fashioned potato masher. Look ma, no lumps!

Same.

I will make this later with some cheap stew cuts.

 

[jhbball]

I keep thinking you're actually using Sunny D as an ingredient. This looks good too though.