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Cooking sirloin for stew - "cut & cook" or "cook & cut"?
Posted by: Dennis S
Date: March 20, 2008 06:41PM
Does one way make the meat more tender?
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Re: Cooking sirloin for stew - "cut & cook" or "cook & cut"?
Posted by: AlphaDog
Date: March 20, 2008 06:53PM
Nope. "Cut & cook" makes it easier to work with, though, because you can more easily see where fat or gristle needs to be trimmed off. The tenderness quotient comes in with the quality of the meat and the way it's cooked. You'll also release more flavor into the stew if the meat is cut beforehand, and you can brown all sides of the meat if it's in smaller chunks when it first goes into the pot.
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Re: Cooking sirloin for stew - "cut & cook" or "cook & cut"?
Posted by: Racer X
Date: March 20, 2008 07:02PM
yup, the old lady is right.......

You learned by stewing plains buffalo, right?
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Re: Cooking sirloin for stew - "cut & cook" or "cook & cut"?
Posted by: maco
Date: March 20, 2008 07:02PM
Hopefully, you have enough time to cook the stew at a fairly low temperature.
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Re: Cooking sirloin for stew - "cut & cook" or "cook & cut"?
Posted by: AlphaDog
Date: March 20, 2008 07:13PM
Quote
Racer X
yup, the old lady is right.......

You learned by stewing plains buffalo, right?

You betcha! Now that's something you've gotta cook really, really slow, so keep the fire down to just coals. smiling smiley
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Re: Cooking sirloin for stew - "cut & cook" or "cook & cut"?
Posted by: Gutenberg
Date: March 20, 2008 08:07PM
Bury the pot if you can. That's the real meaning of "low and slow."
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Re: Cooking sirloin for stew - "cut & cook" or "cook & cut"?
Posted by: Pam
Date: March 20, 2008 08:11PM
I always cut, sprinkle on some garlic, then dredge in flour. Then sear all sides to lock in the flavor. Then add my tomato sauce.
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Re: Cooking sirloin for stew - "cut & cook" or "cook & cut"?
Posted by: AlphaDog
Date: March 20, 2008 08:26PM
You know, I did it the same way for decades, Pam, and then I changed my routine. I now brown the meat without any flour or seasoning. It really does seem to work better! When the meat is dredged in flour, it's the flour that browns; when the flour is added later, it's the meat that's been browned, and the brown crumbs in the bottom of the pan that are actually meat juice add more flavor to the stew. Honest! I'm a convert! And who says old dogs can't learn new tricks?
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Re: Cooking sirloin for stew - "cut & cook" or "cook & cut"?
Posted by: Dennis S
Date: March 20, 2008 08:29PM
I know cutting into little pieces helps the flavor, but it seems like it makes the meat tougher. I know slow cooking should tenderize it a lot - I just hope it is enough.
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Re: Cooking sirloin for stew - "cut & cook" or "cook & cut"?
Posted by: Racer X
Date: March 20, 2008 08:39PM
Quote
AlphaDog
You know, I did it the same way for decades, Pam, and then I changed my routine. I now brown the meat without any flour or seasoning. It really does seem to work better! When the meat is dredged in flour, it's the flour that browns; when the flour is added later, it's the meat that's been browned, and the brown crumbs in the bottom of the pan that are actually meat juice add more flavor to the stew. Honest! I'm a convert! And who says old dogs can't learn new tricks?

too easy to scorch the flour IMHO.

And I have had buffalo, not beefalo, but the real thing.
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Re: Cooking sirloin for stew - "cut & cook" or "cook & cut"?
Posted by: will2000
Date: March 20, 2008 08:50PM
Cook the whole stew together for 7 hours in the crockpot at low temperature. Resist eating until it is done. Some good "secret ingredients" are ketchup and BBQ sauce.
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Re: Cooking sirloin for stew - "cut & cook" or "cook & cut"?
Posted by: freeradical
Date: March 20, 2008 08:56PM
Never stew sirloin; that's a waste of a decent cut of meat. Sirloin should be grilled or roasted. Use a "stew meat" such as chuck for stews.
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Re: Cooking sirloin for stew - "cut & cook" or "cook & cut"?
Posted by: mrbigstuff
Date: March 20, 2008 09:05PM
Yes, freeradical is quite correct. You actually want a cut of meat with fat in it like chuck (i prefer london broil and i usually sing a version of london calling whilst stewing itsmiling smiley).

as to browning, it's not necessary in a stew, you're only going to cook it until it falls apart anyway. the flour does help to thicken the stew but doesn't have to be on the meat.


Hurts like a bastid...
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Re: Cooking sirloin for stew - "cut & cook" or "cook & cut"?
Posted by: Dennis S
Date: March 20, 2008 09:07PM
Quote
freeradical
Never stew sirloin; that's a waste of a decent cut of meat. Sirloin should be grilled or roasted. Use a "stew meat" such as chuck for stews.

But, I want this stew to be special.

________________

My secret ingredients are Worcestershire sauce and hot sauce and a little salsa.
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Re: Cooking sirloin for stew - "cut & cook" or "cook & cut"?
Posted by: freeradical
Date: March 20, 2008 09:29PM
Quote
Dennis S
But, I want this stew to be special

Using a cut of beef such as chuck will make the stew special because chuck is very flavorful.

The long cooking time will tenderize the meat; better cuts of meat such as sirloin are naturally more tender since they contain less connective tissue.
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Re: Cooking sirloin for stew - "cut & cook" or "cook & cut"?
Posted by: bradsdad
Date: March 20, 2008 10:11PM
"Connective tissue" .. you remind me of my favorite TV cook, Alton Brown. Gotta like Alton, and the science/chemistry of food.


---
bradsdad
---no signature required
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Re: Cooking sirloin for stew - "cut & cook" or "cook & cut"?
Posted by: Jack D.
Date: March 21, 2008 03:40AM
Chuck for stew, sirloin for beers an grillin'.

Even though a piece of meat may cost more they each have a preferred use. You stew cheaper, tougher cuts of meat to tenderize them and bring out the flavor. Even though beef tenderloin costs a bunch it would make a lousy weak tasting stew.

If you want to make the stew special use chuck and wear a suit. smiling smiley


- Jack D.




New tasteless sig coming soon!
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Re: Cooking sirloin for stew - "cut & cook" or "cook & cut"?
Posted by: Pam
Date: March 21, 2008 05:25AM
Unfortunately I can't even eat the stuff any more. Food intolerances have taken it off my food list sad smiley
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Re: Cooking sirloin for stew - "cut & cook" or "cook & cut"?
Posted by: billb
Date: March 21, 2008 07:21AM
I've used sirloin for stew because it's what I had and I WANTED STEW.
NOW.
TODAY.

Believe it or not, it ends up tasting like stew.

(and the world doesn't stop turning)
what happened to think different ?
Gone with the Intel embrace ?


Edit, RE the original question. cut and cook
I've browned with / without flour / seasonings and also just thrown the hunks of raw meat in the stew pot.
Stew is kinda hard to ruin.



Edited 1 time(s). Last edit at 03/21/2008 07:25AM by billb.
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