What's the best type of steak to use in a soup?!
Answers:
Braising steak. Cut it up and brown all the pieces first.
If you trim most of the fat from a chuck steak, slice it thinly and brown it well before adding the soup broth, it will come out nice and tender in the soup and have great flavor because of the little bit of extra fat. If you are looking for big flavor from the beef, stay away from leaner cuts like sirloin, tenderloin or filet.
Braising steak
Cut up into small ( 1.5 cm cubes )
put into a mix of plain flour with salt and pepper
fry off until brown
put into soup and continue cooking
Flat-iron or flank steak cut up in to small chunky!
braising steak
Shin. A good butcher will know what it is.
