I'm cookin Beef Cassarole for tea

n it smells soo good i wanna eat it now lol...

hope it taste just as good it's my first time making it, I've used Rump steak as it was cheap at pak n save, onions, garlic, carrot's n potatios diced up.

what do u put in your's?? ;)

Beef stock, Port, Bay Leaves, Bouquet Garni, Wholeseed Mustard.

Just a wee tip, when casserole'ing you need to buy casserole type cuts of meat, ie: chuck steak and gravy beef.These have more flavour and take long time to cook.If you use frying steak it cannot be cooked for a long time, and it has not as much flavour.I always use chuck steak for casseroles and cook for minimum of 3 hours - it comes out so tender and flavourful.A glass of red wine added also increases the body of flavour.

Rump steak makes a great casserole, I got some of that cheap rump at PnS last week it actually was very nice rump as good as I have bought in ages tender and tasty we fried some and stewed some it was very nice either way.

I always use Rump for casseroles - love it!

I tend to use rump if making a casserole type that uses "strips of beef, i.e beef stroganoff, but would definitely use blade, chuck or gravy beef normally for casseroles, as these meats do like the slowing cooking, and are often more economical.
I use anything and everything in a casserole, great way of using left over vegies etc. I always ensure I have a good stock as a base.

Heavens I thought gravy beef was for dog food. Not too good at this cooking thing!

I put plum jam & some curry powder in mine, gives it a sweet & sour flavour & the kids devour it.

n it smells soo good i wanna eat it now lol.

hope it taste just as good it's my first time making it, I've used Rump steak as it was cheap at pak n save, onions, garlic, carrot's n potatios diced up.

what do u put in your's! ;)

Just a wee tip, when casserole'ing you need to buy casserole type cuts of meat, ie: chuck steak and gravy beef.These have more flavour and take long time to cook.If you use frying steak it cannot be cooked for a long time, and it has not as much flavour.I always use chuck steak for casseroles and cook for minimum of 3 hours - it comes out so tender and flavourful.A glass of red wine added also increases the body of flavour.

go find some beef cheeks, best ever for a casserole, the connective tissue breaks down with long slow cooking and then the meat melts in ya mouth, its mosit not dry - which rump does if over cooked, and its tasty as!! best ever i wouldnt use another cut now

Beef cheeks are fantastic for a casserole and really cheap.They look a bit gruesome with all the obvious connective tissue, but that's what gives them the luscious texture.

hi davidt4, what recipes have you used them in? i just did a basic one, but going to make again this weekend, wouldnt mind a recipe if you have one to share

I don't really have a specific recipe, I just use the cheeks in anything that I would previously have made with shin, cross-cut blade or gravy beef.The last beef cheek casserole I made involved onions, garlic, lots of freshbay leaves, a bottle of red wine and 250 ml of port.Cooked at 150C for about 5 hours.Cut the cheeks into large pieces - say 8cm square - and brown well in olive oil first.

sounds pretty much like i did, thanks

We have just had beef casserole for dinner as well.I used chuck steak just because that's what my mother used.I tossed the beef in seasoned flour, browned it, browned some onions and garlic, put in some tomato paste and cooked it out for a minute or so, threw over a can of beer and cooked it in a pressure cooker for 25min. I thickened it with cornflour and red current jelly. I could cut the meat with the wooden spoon. Delicious.

curious to know how much beef cheek cost per kilo please and where do I ask for it?Because this sounds really good :-)
Last week I boughta bag of mutton bones (that had HEAPS of meat on them) from PnS Albany but the curious thing is that they never ever sell mutton so go figure!Cooked them for 4 hours at 150 deg C, drained off a shocking amount of fat and then the family snacked on them all night.

have used rump for my casseroles for many years...never found it to be dry like alot of tougher cuts..hate rump as steak to tough for me...lol

i got mine from the good food co at mt maunganui, but its from harmony meats in paeroa, so i guess google them fot stockist, mine is 10.95 a kg, but for 1/2 kg i reckon there is enough to feed four, or two hungry meatlovers - what i liked the most abotu it its how tender is becomes the connective tissue melts in ya mouth so not a problem and its so full of flavour that i havent had from other meats in stews, i reckon you could stretch it out with heaps of vegeand still get heaps of flavour - if you cant find harmony meats, ask ya butcher can they supply you

I always use rump steak for casseroles but only because when it is on special, it's cheaper than chuck/gravy/blade, and doesn't take so long to cook.I usually do it for about an hour and a half on about 150 deg. C.

I pay $6.99 per kg at the Grey Lynn Butcher.I think any old fashioned butchery will get them in for you.

go find some beef cheeks, best ever for a casserole, the connective tissue breaks down with long slow cooking and then the meat melts in ya mouth, its mosit not dry - which rump does if over cooked, and its tasty as! best ever i wouldnt use another cut now

Beef cheeks are fantastic for a casserole and really cheap.They look a bit gruesome with all the obvious connective tissue, but that's what gives them the luscious texture.

hi davidt4, what recipes have you used them in! i just did a basic one, but going to make again this weekend, wouldnt mind a recipe if you have one to share

I don't really have a specific recipe, I just use the cheeks in anything that I would previously have made with shin, cross-cut blade or gravy beef.The last beef cheek casserole I made involved onions, garlic, lots of freshbay leaves, a bottle of red wine and 250 ml of port.Cooked at 150C for about 5 hours.Cut the cheeks into large pieces - say 8cm square - and brown well in olive oil first.

I'm cookin Beef Cassarole for tea

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