Boiling is a simple technique that allows you to turn tough, inexpensive cuts of meat into soft and delicious dishes. Boiling, perfected by the French and synonymous with the American term “pot roast,” consists of long-cooking grilled meat in the oven while soaking it in a rich sauce for several hours. With the right ingredients and techniques and a little creativity, you can make delicious dishes for the whole family. See Step 1 for more information.
Step
Part 1 of 4: The Basics
Step 1. Choose cheap cuts of meat to stew
While it may seem counterintuitive to the usual meat buying logic, tough or less-than-tender cuts of meat are perfect for braising. A cut roast, or an inexpensive chuck roast can be used. The muscle fibers and connective tissue that give this cut a fibrous or tough feel are melted away by the boiling process, gelatinizing the collagen into a more palatable texture. The low temperatures and long cooking times are used to make tough cuts of meat of any kind into meat that is moist, tender, and delicious, if cooked properly. Common cuts of beef for braising include:
- top blade roast
- eye roast
- seven bone roast, or center-cut roast
- shank
- ribs or short ribs
- brisket
- Less likely you will need to boil any type of lean steak or loin-loin. You can, but since the meat is already tender, it will be a bit wasteful.
Step 2. Choose a boiled liquid
Apart from the pot and your beef cutlet, the only other really important ingredient is the liquid to simmer the meat over low heat. Since this is an opportunity to add a dash of flavor to your dish, the most common to use is wine, broth, or other flavored liquid, instead of water. Common boiled liquids include:
- Beef broth or gravy . You can match the broth to the dish by using a beef-based stock or gravy, although chicken stock is universal for braising any type of meat, and can add nice complexity to your beef stew. The broth is simply unseasoned gravy, so stock is generally better for stews, as it allows you to control the salt content, but either one is fine. Just don't add too much salt if you use gravy.
- Red wine. Dry red wine can add a nice bit of sourness to beef, especially when combined with other boiled liquids, such as broth. The alcohol is lost as it cooks, so the dark sauce is rich and fragrant. A fruity or sweet-tasting red wine would be especially less desirable, but is fine when combined with an equal amount of broth to reduce the sweetness. The fruity taste of white wine goes better with chicken or pork. As it will spice up your dish, make sure the wine is something you want to drink - pour yourself a glass to "test."
- Dark beer. British cuisine at its best. Stout, porter or black lager all give the beef a rich sweetness, and a malt-like depth of flavor. The darker the better, when it comes to beef. Some Belgian ales might work well too, but experiment and find your beer that tastes good. In general, mild Pilsner and lager are more appropriate for chicken or pork.
- The amount of liquid you need will depend on the amount of meat you are simmering, and on the addition of additional vegetables. As a general rule, you'll want just enough liquid to submerge the vegetables in the bottom of the pan and to the height of the meat. Do not submerge it in boiled liquid. It doesn't take much, and you can always add extra water to the pot if you don't have enough wine left in the bottle.
Step 3. START with the mirepoix or mixed greens finely chopped
Sounds fancy, but it's really not. In French cooking, beef stew and many other meat dishes will always start with a vegetable base of finely chopped carrots, onions, and celery, called mirepoix, which is used to mix with the meat and enrich the sauce. After sauteing the meat for a while, the mirepoix is added and caramelized briefly before adding the boiling liquid to the pot.
- For a proper stew, there needs to be something at the bottom of the pot other than liquid, to give the sauce its flavor and distinctiveness, and to keep it from drying out. When finely chopped, most of the mirepoix will melt into a liquid over a long cooking time, to give the sauce its flavor, although you can leave the larger chunks out for a more "pot roast" style beef stew.
- Depending on the cut of meat, you can use about 2-3 carrots, 2-3 stalks of celery, and a small piece of garlic.
Step 4. Also select additional vegetables
Depending on what you want to do with your beef stew, you might choose to make a one-pot dish with added vegetables. In most stews, some variety of aromatic vegetables will always be used to maintain consistent moisture at the bottom of the pot, as well as to release other flavors and aromas. Cooking beef over low heat and for a long time is a great opportunity to cook vegetables too.
- Other vegetables such as potatoes, cabbage, peas, mushrooms, greens, leeks, or other root vegetables can be added to the pan later, about 45 minutes before the meat is cooked. Some fruits, such as apples or pears, also work well with beef stew, depending on the season. Use firm, unripe fruit if you want to experiment.
- Aromatic herbs such as rosemary, sage, bay leaf, or thyme can enhance the flavor of your beef stew. If you have access to a garden, or just want to buy some fresh herbs from the store, tie a bunch of stalks together with twine and add them at the same time you add the boiled liquid.
Step 5. Always use a thick bottom cooking pot or Dutch oven
The stew starts on the stove and then moves into the oven, so it's important that you start with a pan that fits the oven. Enameled iron pans are great for boiling, because they have the heat-resistance properties of cast iron and the hefty properties of a good pan.
- Fryers are generally not large enough to hold all of the boiling liquid, meat, and vegetables needed for a good stew, while thin saucepans won't retain heat as effectively as cast iron. But if you don't have a cast iron Dutch oven, anything you can cover and put in the oven can be used in a pinch.
- If you don't have an oven-safe stew pan, but do have a saucepan that's based on weight, it's okay to boil the meat on the stove as well. Some cooks prefer the oven method because it distributes heat more evenly throughout the meat, while others prefer the simplicity of boiling on the stove. Both methods produce tender and delicious beef.
Part 2 of 4: Boiling Technique
Step 1. Prepare the meat for boiling
Season the meat on all sides with an even layer of salt and pepper. Don't overdo it if you're going to be simmering the meat in the broth, which will also be seasoned. If you want to add other spices to the dish, wait to add them until after the liquid has been added. Don't worry about removing fat or connective tissue, which will be shed during the cooking process, giving it a great taste.
- Some cooks like to dust the meat with a thin layer of flour before caramelizing it, while others prefer not to. Flour can help to create a nice, attractive crust on the meat during browning, and is useful for thickening sauces. In addition, it helps to dry the surface of the meat to promote browning. If you didn't dust it with flour, dry the meat before you try to fry it. Wet beef will not brown.
- Depending on the cut of meat you're using, you may want to chop the beef into manageable pieces, or leave the whole to braise the whole roast. Either method is fine, and will only majorly affect the serving of the dish once it's done.
- In general, the beef stew will be left whole, while the beef "soup" (which is submerged in the liquid) will be cut into small pieces. The techniques are very similar, so do what you like. If you want bite-sized pieces, go ahead and chop your meat up before cooking. If you prefer to leave it whole and shred it with a fork after it's cooked, that's fine too.
Step 2. Brown the meat and then remove it from the pan
Place the pot on the stove over medium-high heat, brushing the bottom with about two tablespoons of olive oil. When the oil begins to smoke, add your meat and let it caramelize on each side, until you have a nice dark crust on the surface. Turn the meat periodically and be very careful not to burn it.
You need to brown the meat on a high heat to cook the outside, not the inside. You'll be cooking the meat through in the liquid, so the caramelization is only used to create a delicious outer crust, as well as to season the bottom of the pan with its juices and a little charring. The inside should still be very pink after you've browned it. Remove the meat from the pan and set aside
Step 3. Add the mirepoix and sauté over medium-high heat
Add your finely-chopped carrots, onions, and celery to the cider and a sticky brown crust on the bottom of the pan. Stir the vegetables as they brown, being careful not to let them burn.
Step 4. Add about an inch of your boiled liquid
When the base of your vegetables is browning, add a little boiling liquid to dissolve the crust at the bottom of the pan. Use a wooden spoon to scrape off any sticking to the bottom, which will help to flavor the sauce and meat. Add enough liquid to cover the vegetables and let it simmer.
The difference between soup and stew is the amount of liquid you add to the pot. Although the two processes are very similar, technically speaking, beef stew requires only a small amount of liquid, just enough to cover the vegetables and create a moist environment in which to cook the meat. If you add a little too much, don't worry, it will turn out just as good
Step 5. Return the meat to the pan, cover, and place in the oven at 163 degrees C
Once your stew has come to a gentle simmer, place the beef back into the pot, settling gently over the vegetable/liquid mixture. Cover the pot securely and put it in the oven.
- If you want to boil it on the stove, reduce the temperature immediately to low and cover the pot securely. To keep it from drying out, it may be helpful to add a little more liquid than you normally would, more like you would for a soup, and leave the lid on the pot as often as possible. Every time you open it, the moisture will escape, causing it to become even drier.
- As the meat cooks the liquid should condense and intensify, but the pan doesn't have to dry out because you put the lid on. As the liquid condenses on the top of the pan, it will drip back over the meat, grease it and keep everything moist. Since you're creating a little roast in the pan, you don't have to open it up and play with it. Let the pan and temperature work.
- The boiled liquid should not boil. If your pot lid is crackling from aggressive bubbles, reduce the heat slightly. In the range between 121 and 177 Celsus suitable for boiling. The lower the temperature, the longer the cooking time.
Step 6. Add additional vegetables 45 minutes to 1 hour before the meat is cooked
To make sure everything finishes cooking around the same time, you should add the vegetables at the end of the cooking process, depending on what you want to add.
- Root vegetables such as radishes, carrots, potatoes, and beets can and may have to be added early in the cooking process. Add the root vegetables to the pot when you return the meat, and chop them into uniform bite-sized pieces.
- ' Tender vegetables such as leafy greens, mushrooms, beans or peas should be added near the end, no more than an hour before you remove the beef stew from the oven. This can be added as a whole.
- Let any frozen vegetables warm that you want to add before adding it to the pot. Adding frozen vegetables can lower the temperature considerably, they don't need to be cooked for a long time either.
Step 7. Remove the meat when it is gently dipped by a fork
Depending on the size and type of cutlet you're braising, it should cook between 2 and 4 hours to reach its softest state, and reach an internal temperature of around 71 C. When the beef is ready, it should fall apart with very little pressure from a fork.
- As the meat cooks, the moisture will be forced out, thus drying it out. When it reaches 71 degrees C, it should technically be ripe by now, but not quite as much and it should be for proper boiling. Since you went to great lengths to boil it, boil it properly. After a little longer in the oven, the fibers will loosen and reabsorb the gelatinized collagen, making the meat very tender.
- You don't have to worry about undercooked or undercooked beef stew. Cooking it again will only make it better, and there's almost no risk of scorching. If you are in doubt, cook again. This is not a dish to be done quickly.
Part 3 of 4: Finishing the Dish
Step 1. Remove the beef from the pot and let it rest
When the beef is done cooking, remove it from the simmering liquid, place it on a plate or carving board, and cover it with an aluminum sheet to retain the heat. Boiled beef should be allowed to sit for at least 10 or 15 minutes before you carve it.
- You can carve the beef stew any way you want to serve it, depending on the type of cut. The slices were perfect for the brisket, while the short ribs were likely left whole. Shredding some grilled meats might work as well, if you want it to be more like a BBQ-style dish.
- If you've added extra vegetables, you can move them too, if you want to reduce the liquid to make a sauce or gravy. Place with a spoon into a serving bowl, cover, and set aside.
Step 2. Reduce the remaining liquid to make the sauce
Once you've removed the meat, place the pan back on the stove over medium-high heat to reduce the amount of liquid by half, or until it reaches your desired consistency. Season the sauce to taste with salt, pepper, and a little soy sauce.
- If you want to make gravy, you can also thicken the sauce by mixing about a tablespoon of the flour solution and a quarter cup of the sauce in a separate bowl. When the solution is thoroughly mixed, with all lumps removed, add it to your sauce slowly, stirring as you go. If you sprinkle the meat with flour before browning it, the sauce may thicken on its own by reducing the liquid. Cook a little more to adjust the consistency before you start working on the flour solution.
- Other aromatic additives such as ginger, lemongrass, grated orange zest, or garlic can be added to the liquid as it reduces the liquid of the sauce.
Step 3. Pair with a suitable side dish
Most commonly, you'll see braised beef paired with vegetables braised with it, if you choose to include vegetables, and a dish of several kinds of potatoes. Boiled beef goes well with the following side dishes:
- mashed potatoes or mashed sweet potatoes
- French fries
- sweet parsnips
- turnip
- green vegetables such as mustard greens, radishes, or beets
Step 4. Finish the dish with chopped herbs or other additions and garnishes
A pinch of chopped flat-leaf parsley, rosemary, or fresh herbs of your choice can enhance the delicacy of the stew. Arrange on a plate, spooning some of your reduced sauce or gravy made from boiled leftover liquid.
In many countries, beef stew is a common Sunday dinner dish, especially in winter and the chilly autumn months. After the meat slowly boils in the oven, the whole house is filled with a rich and warm fragrance
Part 4 of 4: Making the Variations
Step 1. Soak the meat first to boil the sauerbraten
As a variation of the basic German beef stew, sauerbraten involves soaking the browned round cutlets in a mixture of vinegar and aromatic spices for three days before adding sugar and simmering the beef in the marinade.
- For marinade, heat a cup of apple cider vinegar and red wine vinegar in a saucepan, with about two cups of water, over medium-high heat. To this, add one small chopped garlic and a half cup each of chopped carrots and celery. Add one teaspoon each of mustard seeds and whole cloves, 2-3 bay leaves, and salt and pepper to taste. Leave it on the fire covered for about 10 minutes while you brown the meat. After about 10 minutes, turn off the heat and let it cool to room temperature.
- Chocolate grill with olive oil before transferring and placing them in a suitable pot to contain the meat and all marinade. When the marinade has cooled down a bit (you don't want to cook the meat with it) pour it over the beef and let it sit in the refrigerator for about three days, changing once a day to make sure all the meat is evenly submerged.
- After three days, boil in the oven at 163 Celsius for about four hours after adding about a third cup of sugar to the soaking liquid. After boiling, the crumbled gingersnap and raisin cakes are usually added to the liquid to thicken and add sweetness to the sauce, which is then poured over the sauerbraten.
Step 2. Use the bottom round cutlet to make a swiss stew steak
Although it has absolutely nothing to do with Switzerland, Swiss steak involves a "sigh" process, that is, flattening the meat with a roller or hammer. The tough meat is then simmered in a rich tomato-based sauce, until tender and delicious. With mashed potatoes and fresh corn, there's nothing better than a swiss steak cooked right.
- To prepare the meat, cutting the meat along the grain direction to form a steak about an inch and a half thick. Coat the steak with flour, then mash with a steak tenderizer until it is flattened to half the thickness. Coat the steaks again with flour and brown in a skillet, over medium-hot in a Dutch oven, or in another ovenproof pan, on both sides. When the steaks are golden brown on both sides, remove from the pan and set aside.
- To make sauce, saute minced garlic, two or three cloves of garlic, and two large stalks of celery in your saucepan. Saute until vegetables are slightly browned. To this, add a tablespoon of ketchup and a can of diced tomatoes (or two chopped fresh medium-sized tomatoes), and about a cup of beef stock. Stir and bring to a boil, add some chopped oregano, soy sauce, and a tablespoon of lemon juice to the sauce.
- Return the meat to the pot and boil in the oven for about an hour and a half, covered, at 163 degrees Celsius. Meat is cooked when tender on a fork.
Step 3. Make the flamande Carbonades
Served on crusty bread, the sweet-sour flamande carbonade is a simple-looking Flemish flavor bomb, and a great way to tinker with a traditional roast or chuck roast.
- Start the process by dicing the beef into bite-sized pieces and brown in a Dutch oven. Remove from the pan, then fry about 3 or 4 bacon strips, lowering the heat when the fat escapes on the pan. To the pan, add the whole, chopped garlic, and slowly caramelize the onions while adding about 2 tablespoons of butter to the mixture.
- Dissolve the crust in the pot with a bottle of Belgian beer, add a cup of beef stock, and two tablespoons each of brown sugar and apple cider vinegar. Season the liquid stew with chopped tarragon, parsley, thyme, or whatever green herbs you prefer, and salt and black pepper to taste.
- Return the meat to the pot, then cook on the stove over low heat, covered, for about two hours, until the beef is tender. Some recipes require that the stew is topped with sliced bread at the end of the cooking time, which is then crumbled and stirred into the sauce to thicken. Often, this dish is served alongside Belgian fries, or french fries.
Step 4. Make the ultimate comfort meal with beef bourguignon
The technique is easy and the taste is classic French haute cuisine. It doesn't have to be complicated to be delicious.
- Brown diced meat in fat from bacon, then remove and saute the mirepoix. Stir in a tablespoon of tomato paste and add about 20 pearl garlic and a pound of white button mushrooms. Add salt and pepper to taste, while gently stirring the mushrooms and onions. Dissolve the stir fry in the skillet with 2 or 3 cups of dry red wine, preferably Burgundy, and a cup of beef or chicken stock. Season with two bay leaves, and whole sage, rosemary, and oregano leaves.
- Return the meat to the pot and boil at 163 degrees Celsius for about 3 or 4 hours until the meat is tender. If the sauce is a little runny, remove the meat and cook over medium-hot in a skillet to reduce it and get thick. Serve with baked potatoes.
Ingredients
- Fat-free cuts of meat, such as a pot roast or chuck roast
- Cooking oil
- Seasoning, as desired
- Boiled liquid (water, broth, beer, or wine can all be)
- Aromatics, such as garlic or onions
- Vegetables, such as broccoli or carrots
Tips
- Pork chops can be stewed in a pan. Thin cuts tend to bend; one-inch pieces are better for braising.
- Meat soup can be boiled. Large chunks, 2-inch dice, make for a great dish.
- Rump roast, pot roast and round steak are known cuts of beef that can be braised.
- For certain meats, fruit juice can be suitable as a liquid.
Warning
- Make sure the lid and handle of the Dutch oven, including the lid handle, are oven resistant.
- Use good quality, clean and dry holders or gloves when handling Dutch ovens.
