Simmering Steak

Simmering Steaks are steaks served stew-style, like a Pot Roast, but they cook faster than Pot Roasts and serve just two or three people. Cook by simmering (or braising), on the stove top or in the oven or slow cooker.

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.

Watch

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

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.

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.

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.

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.

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.