You can say “braised” if you want to pretend it isn’t boiled. Technically a braise should be done slower at a lower heat, but yeah, still cooking meat with water.
Braising means two steps though. You brown it first and then simmer in liquid not boil. It’s also usually not water, you’d typically use wine, stock or even beer, but not water. So no, not the same.
No sear=no maillard=waaaaay less flavor. Also braising things usually aren’t fully submerged, so they can actually keep developing maillard in the oven. Wine, stock, and beer all also have and impart actual flavor, unlike plain water. Of course you can boil with those things, but then you need a lot more of them, which is more expensive/wasteful. Drastically different results using different ingredients and equipment means not really samey at all imo.
Blackberry sauce for steaks is somewhat common, and delicious.
Lingonberry jam is really popular with meat here in Sweden. Potatoes, meat, jam, and gravy.
I mean…
Same around all the nordics as far as I know. Just a little jam on the side
My preference is rårörda, so essentially macerated rather than cooked.
Also, chutney for boiled beef. With potatoes and leek, cabbage.
Idk if there’s a less appetizing word that can come before beef than boiled. Or any meat really.
You can say “braised” if you want to pretend it isn’t boiled. Technically a braise should be done slower at a lower heat, but yeah, still cooking meat with water.
Braising means two steps though. You brown it first and then simmer in liquid not boil. It’s also usually not water, you’d typically use wine, stock or even beer, but not water. So no, not the same.
Wine/stock/beer are just fancy water, and simmering is just wimpy boiling.
Pretty samey.
No sear=no maillard=waaaaay less flavor. Also braising things usually aren’t fully submerged, so they can actually keep developing maillard in the oven. Wine, stock, and beer all also have and impart actual flavor, unlike plain water. Of course you can boil with those things, but then you need a lot more of them, which is more expensive/wasteful. Drastically different results using different ingredients and equipment means not really samey at all imo.
Still kinda samey, bro.
Wow what an argument, very convincing 🙄
Fair point tbh
Raw?
Beef tartare is delicious
Siedfleisch.
Common where?
Wait… this one is spelled correctly?
What the fuck, have I been brainwashed or did I transfer timelines?
You’ve been brainwashed, the original bit was that everyone thought it was Berenstein, when it’s actually Berenstain as depicted in the image.
Ah, the alednaM tceffE
WTF you talking about? That’s clearly fake, it’s Berenstien.
All that to still misspell Bärenstein
Bear and Stein
All this time it was hidden marketing for their wonderful clothing line, depicted in the image above.
Bear and Stein fashion.
I don’t think I’m supposed to be on this timeline, or maybe you aren’t.
I often feel like an interloper.
Isn’t it supposed to be Barenstain?
Steakhouses and nicer restaurants, at least on the west coast of the US.
Guess I only go to shit restaurants, then.
I’ve eaten steaks at decent restaurants and haven’t really seen this. It doesn’t sound bad, just doesn’t seem as common as people here are suggesting.
My guess is that a couple places in Oregon go in on the Marionberry craze and do this, and that’s the bulk of OC’s experience.