Beef cuts for stews/casseroles?

Liquid_Entity

Liquid_Entity

Liquid_Entity

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Last year I was buying Onglet (hanger steak) from Donald Russell but they haven't been selling it for ages on their website. I used it for stews and casseroles and the meat was melt in the mouth stuff.

I just checked out Turner & George meat market website and they sell Onglet but it's listed as a fry meat like cooking steaks and not mentioned about using in a stew/casserole.

So what is your best cut for stews/casseroles?
 
Glaucus said:
Shin is good, ox tail and feather are both good. You like using onglet, so why not carry on.
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Well it was more of a, should I have been using this cut rather than something else, kind of a question.

I'll just keep getting Onglet, although Donald Russell stopped doing it. Anywhere else online anyone know about?
 
Liquid_Entity said:
Well it was more of a, should I have been using this cut rather than something else, kind of a question.

I'll just keep getting Onglet, although Donald Russell stopped doing it. Anywhere else online anyone know about?
Click to expand...

I'd go with Turner and George to be honest. I've just had my first order from there and the meat quality was excellent.

Though try out shin. Onglet is nice but I'd imagine shin is better in stews/chillies/etc (I haven't actually tried onglet in those but to me it seems more like a frying steak, as T&G suggest).
 
From past experience, I wouldn't soley use Oxtail simply because the meat to bone ratio isn't that great and it's not as convienient to eat. Using it in combination with shin could work well. Oxtail makes amazing stock, so if you can be bothered to make a batch beforehand and fish out the edible bits of oxtail meat to throw into your separate stew later, that would probably work well.

Ox cheek is good for stewing too but the flavour is different. I made a chili with ox cheek and normal stewing steak and I couldn't decide whether I actually liked the ox cheek.
 
My absolute favourite is ox cheek but I don't see it very often. Closely followed by oxtail, then straight old stewing steak (no idea what the cut is) and finally shin. The only reason I rate shin a bit lower is it's a bit fibrous and there's not much fat or gristle running through it so it can be a bit dry. It's the fat and gristle that makes stewing meat, in my opinion, because it melts out when you cook it slowly and makes the meat deliciously unctuous :)
 
Jonny69 said:
My absolute favourite is ox cheek but I don't see it very often. Closely followed by oxtail, then straight old stewing steak (no idea what the cut is) and finally shin. The only reason I rate shin a bit lower is it's a bit fibrous and there's not much fat or gristle running through it so it can be a bit dry. It's the fat and gristle that makes stewing meat, in my opinion, because it melts out when you cook it slowly and makes the meat deliciously unctuous :)
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Personally I've found shin to be far more 'moist' and delicious in stew due to all the connective tissue. Maybe we've just had very different cuts.
 
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