Beef braising steak
Our beef braising steak is a cut of meat ideal for slow cooking methods like braising, casseroling etc, where it's cooked in liquid at low temperatures for a long period. This steak usually comes from more robust forequarter muscles, such as the chuck or blade, which makes it more affordable and flavoursome when cooked correctly. The slow cooking process breaks down the connective tissues, transforming the meat into a tender, melt-in-your-mouth dish, whilst rendering down for a delicious gravy.
To braise beef steak, it is first seared in a hot pan to develop flavour, then simmered in stock, wine, or even beer, along with aromatics like onions, garlic, and herbs. The braising process typically takes at least 3 hours, depending on the thickness and robustness of the meat.
Once braised, the beef becomes rich in flavour and extremely tender, making it perfect for dishes like stews, pot roasts, or served over mashed potatoes or rice. Braising steak is a great option for hearty, comforting meals for those winter evenings.
