Simmering Steak: Get Ready

Cook by simmering (or braising), on the stove top, or in the oven or slow cooker.

SEASON steak. In hot lightly oiled skillet, brown all over.
ADD sliced vegetables (such as onion, sweet green pepper and garlic) if desired. Add enough liquid (such as canned soup or tomatoes, broth or red wine) to just cover the beef.
SIMMER, covered, in 325°F (160°C) oven or on stove top approximately 1-1/4 hours or until tender. Serve with cooked rice, noodles or mashed potatoes.

SLOW-COOKER SIMMER: Season and brown Simmering Steak in skillet; place in slow cooker. Fry some sliced onion and minced garlic in the same skillet until lightly browned. Stir in a splash of red wine or broth, scraping up all the browned bits. Stir in half a can of condensed mushroom soup; pour over meat. Cover and slow-cook on LOW for 8 to 10 hours.

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Common Cuts

Blade Simmering Steak
Boneless Short Ribs
Bottom Blade Simmering Steak Boneless
Cross Rib Simmering Steak Boneless
Simmering Short Ribs
Top Blade Simmering Steak

MYTH
BUSTER

MYTH:

All steaks can be grilled.

TRUTH:

Steaks like Blade and Cross Rib are Simmering Steaks and should be cooked by braising (like stew or pot roast).

Tips for Perfect Simmered Steak

Cook’s Notes:

Simmering steaks are best simmered low and slow for a winter stew-like experience. Simmer beef in the oven rather than on the stove top for a constant simmer with less chance of scorching.

The icon of beef, a Beef Steak refers to a cut that has a shape similar to that of a hand, ranging from ¼ to 2 inches thick. Steaks, range in tenderness, so they require different cooking methods: grilling, marinating or simmering.

All Canadian steaks are sorted into 3 BASIC COOKING CATEGORIES so you know what you’re buying and how to cook it: Choose from GRILLING, SIMMERING and MARINATING.

Cuts used for Simmering

Common Cuts | Simmering

Raw, Blade Simmering Steak

Blade Simmering Steak

One of the best beef cuts for simmering steak or cut into chunks for stew. Slowly simmer/braise in a seasoned brother in covered container for optimal tenderness.

Raw, Boneless Short Ribs

Boneless Short Ribs

Deep rich beef flavour is the hallmark of Short Ribs. Cab be cut into cubes as stewing beef. Best cooked by braising to make tender – slowly simmer in a seasoned broth in a covered container, just like a stew.

Raw, Bottom Blade Simmering Steak Boneless

Bottom Blade Simmering Steak Boneless

One of the best beef cuts for simmering steak or cut into chunks for stew. Slowly simmer/braise in a seasoned broth in a covered container for optimal tenderness.

Raw, Cross Rib Simmering Steak Boneless

Cross Rib Simmering Steak Boneless

One of the best beef cuts for simmering steak or cut into chunks for stew. Slowly simmer/braise in a seasoned broth in a covered container for optimal tenderness.

Raw, Simmering Short Ribs Boneless

Simmering Short Ribs Boneless

Deep rich beef flavour is the hallmark of Short Ribs. Can be cut into cubes as stewing beef. Best cooked by braising to make tender – slowly simmer in a seasoned broth in a covered container, just like a stew.

Raw, Top Blade Simmering Steak

Top Blade Simmering Steak

The best beef for simmering steak or cut into chunks for stew. Slowly simmer/braise in a season broth in a covered container for optimal tenderness.

Recipe that use Simmering

Asian Braised Short Ribs

Serve this slow-cooker dish with steamed rice or a Asian noodles tossed with a splash of sesame oil.

Canada Beef Blade Steak Chili

This easy and tasty beefy chili developed by Ted Reader the ‘Godfather of the Grill’ is a perfect recipe for big games, ice skating or relaxing Sundays. You can do it old school in a cast iron crock over an open fire like Ted does, or you can use a slow cooker or instant pot (check the size of your appliance first – you may need to half the recipe).

Ginger-Braised Beef

Beef Simmering Steak becomes meltingly tender when simmered in this ginger stir-fry type of sauce in this slow cooker recipe. You can substitute chopped spinach for the bok choy, simmering for just three minutes or until the spinach is just wilted. Serve with Chinese noodles or steamed rice.

Brewed Beef with Roasted Root Vegetables

The aroma of this hearty, beer-simmered beef steak recipe is a warm welcome on a cool evening.

Mexican Barbecoa Beef Bites

This slow simmer dinner is perfect for a small family on a cold winter's day. Since it is made with Simmering Steak, you get a meal that is much like a stew or pot roast. It's perfect to prepare in the slow cooker.

Slow Cooker Spiced Beef Brisket

With the slow cooker started in the morning, dinner is ready when you are!

Beef and Beet Borscht

Thanks to Sage Watson, Olympic Hurdler, for sharing her Mom’s Beef and Beet Borscht soup recipe. “One of my all time favorite things my mom has taught me to make: Beef Borscht. It’s my go to soup even when it’s 110F outside while training in Arizona. You can enjoy it hot or cold!”

Ginger-Miso Meatball and Vegetable Soup with Barley

Gently poaching meatballs in a simmering broth has 2 benefits: it adds a meatier flavour to the broth and makes the most tender, juicy meatballs. Miso can be purchased in the refrigerated section in Asian grocery stores and keeps a long time in the fridge. Try using it as a rub for a steak as a for a flavour boost sometime. This recipe was adapted from Chef Buckett’s original and modified, as necessary, for home cooks.

Classic Beef Chili

Finally, a down-sized chili that’s good for a small household. Make this for two – or for one – with enough to make quesadillas the next day from any leftover chili. Serve topped with some shredded Cheddar cheese, sour cream, sliced jalapeño and torn fresh cilantro. If you’re ambitious, bake up some cornbread to sop up the bowl.

Cinnamon Braised Beef

Beef subtly infused with cinnamon and ginger and topped with wilted spinach give this dish a unique flavour. Serve this recipe with Chinese noodles or vermicelli.

Tortellini Soup

On a cold day nothing beats a hearty soup! This is a delicious way to get your veggies along with your protein via extra lean ground beef. This is a simple and quick recipe for first time cooks to try.

Beef with Peanut Stew (Mafe)

Chef Raquel Fox shares this quintessential West African Senegalese stew–a simple braise that’s simply divine. Hearty Canadian Beef Pot Roast is cut into chunks and slowly in a tasty and spicy tomato-based peanut sauce to make this soul-satisfying stew. Serve the stew over fluffy steamed rice.

Traditional Italian Meatballs in Tomato Sauce

A restaurant favourite known as “Polpette al Sugo”, tender, flavourful meatballs are simmered in a simple tomato sauce to enjoy with toasted garlic bread. Chef Ponzo prefers to use medium ground beef for these meatballs but lean works well, too. This recipe was adapted from Chef Ponzo’s original and modified, as necessary, for home cooks.

Chinese Hot Pot at Home

Try this delicious recipe created by influencer Christina Chow. Check out our article on How to Create Chinese Beef Hot Pot at Home with the correct ingredients, tools, and equipment. The Cook Time is for the preparation of the broths ahead of time. The cooking time for the hot pot at the table is meant to be a social, leisurely time.

Slow-Cooker Beef Goulash

Serve this hearty dish with a dollop of sour cream if you like and steaming hot egg noodles or mashed potatoes. This recipe makes enough for casual entertaining or make the Small Batch Version (below) to serve a small family (serves 2 with leftovers).

Pressure Cooker Chinese Beef Stew with Daikon and Carrots

Chinese beef stew is one of my favorite Cantonese comfort food dishes that I grew up eating. As a child, I would eagerly anticipate dinner time when my mother would prepare it–it filled the kitchen with delicious aromas. Searing the beef creates colour and more delicious flavour to the stew. Star anise and five spice powder also add such a depth of flavor, these spices are what makes this classic dish so special. Daikon radish is a white vegetable that resembles a giant carrot. The radish and carrots are cut into large pieces to ensure they are tender, but still retain their texture during cooking. I’ve adapted my family recipe to use the electric pressure cooker to produce the same tender and flavorful results as cooking on the stovetop. My family and I enjoy eating this served over hot cooked rice or rice noodles.

Kofta Shakshuka

Made with lean ground beef koftas, this kofta shakshuka will step up your brunch game in the most delicious way. This delicious addition to your recipe repertoire was created by Chef Erica Karbelnik. Chef Erica competed in Food Network Canada’s Top Chef Canada, where she took home the title and grand prize.

Persian Tiny Meatballs (Koofteh Rizeh)

Koofteh is a Persian term for meatballs and Rizeh in Farsi means mini and tiny. There are many recipes for koofteh (also called kofta) in Middle Eastern cuisines. In Iran there are various recipes from different regions with most of them being from Azarbaijan province. There are many tips and tricks for making any kind of koofteh and usually grandmas are the experts. All koofteh recipes have one ingredient in common which is ground beef though the rest of ingredients may change. Some recipes have cooked rice, others yellow split peas and some might have chopped fresh herbs. Almost all of the koofteh recipes are finished by simmering in tomato sauce. Fried potatoes and tomatoes are here to bring extra flavors and texture to this recipe. This dish is commonly served with bread such as lavash or barbari. Torshi (pickled vegetables) and fresh herbs also pair beautifully with koofteh.