With this nasty weather I wanted to make a casserole, we don't usually eat beef so not too sure about how it should look............sounds like a really stupid question but...........I have just bought the Beef from a supermarket dated 2nd Feb looks lovely and red but on removing it from package to cut into cubes the underside is quite a bit darker, more brown really, there is no smell, I am wondering if this is okay to use.

Sweep

It should be fine, the darker meat will probably be more tender, and tastier too :)  Meat will go darker the longer it has been hung, bright red meat is not usually as tender.

liberty :)

lol! the reason for the discoloration is simple, they mix all the scrap cuts of beef(as well as pork lamb and anything not sold the day before) they add red food grade coloring to the tops of the ground beef bjust before wrapping. the color of the meat underneath is actually ur true color! *remember to cook the heck outta ur casserole and u will b fine.-dollface's hubby :P

I intend to cook the meat before putting it into the casserole is that ok - then cook for 2-3 hours in the oven with all the veg & stock etc I really can't remember cooking a casserole for years now. Sorry if the question seemed stupid.

Thanx
Sweep

Good idea - the longer and slower, the better :) Two to three hours should be fine, but do it on quite a low heat about 180c ish :) Are you putting dumplings on top ?

Daisy

You don't want to cook the meat, you just need to dust it in flour and then brown all sides, then put into caserole with veggies etc.  Longer you cook it the better.

I always try and get darker beef, nowadays the only place to do that is independent butchers shops as like someone else said, the darker the meat the longer it has hung and the more tender it is.

I have done my best, it is in the oven - not keen on dumplings so we are having Mash Pots.

Thanx for all info - what else do you usually put in your casseroles?

Sweep :)

If it's in the oven it's a bit late to add anything else :D

You can still add a slug or two of wine into it even if it has been in there a while ! :D

Yes - and dumplings only take 20 minutes :D

Daisy ( a big herby dumpling fan)

Smart alecs! :D

I usually put red wine,mushrooms, carrots,celery,garlic. tomato puree, worcester sauce, some beef stock and a bouquet garni in. Oh you have made me feel so hungry now :D

Lucy
xx

Beer always goes down well in beef casserole (Newcastle Brown if you are in the North East).  Onions and carrtos a must, of course, then any other veg you fancy, and plenty of seasoning.
bye
Gwen

I forgot the onions and seasoning ! :)

Well the proof was in the eating - it was yummy, two clear plates. 
Might try a chicken one next time - any advise?

Sweep x

Well, for a chicken casserole I think onions, celery and possibly leeks always work well, also garlic and wine!  (and dont forget the seasoning!)
bye
Gwen

I always put chestnut mushrooms in mine :)

liberty :)

A bit of barley is nice :)

Daisy

I expect it is red where it has been in contact with the clingfilm, so the surface has been sealed. Underneath, however, more air has been able to get to it (unless it was vacuum-packed) so it has oxidised slightly. Perfectly normal. What cut is it - brisket, shin ... ?
:)

well done for your stew next time why not buy a couple of plate sized yorkshire puddings pop the stew in ( when cooked) and the top with mash tatties and if your really quick pop some cheese on and grill.

Yum yum yum

Cordelia

That's sounds very yummy, Cordelia.

Sweep

it is also very nice i you make mince, like you would a shepherds pie but cook the mince and tatto the same as you would stew. Or i can be a cheat toad in the hole. Its amazing what ideas i can come up with to get my kids to eat a healthy meal.

Cordelia