Main Question or Discussion Point
How long does it take to cook chunks of steak or beef in water?
:rofl:Fish: five minutes. A tough piece of shoe leather you want to turn into a tasty chili: hours.
Best to brown the meat first, by cooking in pan. Then cook in water, which would take a few hours depending. Is one make stew or soup?
Yes, you have. Several, in fact.Haven't had a quantitative answer yet.
Fish: five minutes. A tough piece of shoe leather you want to turn into a tasty chili: hours.
As other posters have said, it really depends on the cut. Some cuts of beef do very well in water (broth is better), but a cut that's better cooked in dry heat (e.g., steak) won't do so well.
Typically, a moist cooked meat will toughen in the first hour or so; as it continues to simmer, it will become more tender.
Oh, and don't boil it vigorously. Try for a slow simmer.
If you have a cheap cut of beef, coat it with salt and pepper and garlic powder and onion powder. Then brown it in peanut oil until every surface is browned and there is some dark residue on the bottom of the pan.
Once that is done, add at least a cup or so of dry red wine to the pot, enough water to cover the meat, put a lid on the pot so that the water doesn't go dry, and simmer for 3-4 hours. Add quartered potatoes, carrots, onions, cabbage, turnip, and other vegetables that you like and simmer for at least another hour or two. Congratulations! You've got a New England boiled dinner. If you want to perfect this, take out all the solid ingredients and whisk in a very thick flour-in-water paste while simmering the juices until the juiced thicken to a nice gravy. Don't say I didn't warn you - this stuff does not last long.
Cooking beef in broth or water is how you make the absolute best beef stew. It takes a hell of a long time though.
The type of cooking you hinted at calls for a cheap cut of meat, aka shoe leather. Do not do this with good steak. The longer you cook it, the better. As Lisa mentioned, it will get tougher during the first hour of cooking. The germs will have been killed by then, but that is not what you are after. You want that toughness to go away. That takes time. Hours. The longer, the better.It depends on the meat. You would always boil a corned beef brisket. Some cuts of meat are tough and need braising (browning then simmering in liquid).
Curiously enough I had the same advice, Danger, you don't want to turn a tender peace of red meat into a shoe sole.Danger said:Just run your tap until it's hot, hold the meat under it for 30 seconds or so, and it's done. You certainly don't want to heat it up enough to stop the bleeding, but it should be at normal body temperature to taste right.