Braising Selection

A great variety of slow-cook classics and humble cuts

Availability: In stock

£60.00
CODE: D1336
 
Shopping Bag
Most recently added item(s)


Subtotal
A selection of our best beef braising cuts, from Topside through to Minced Steak. Naturally well-marbled, they will all turn out deliciously flavourful and tender after some good old slow-cooking. Our Beef Meatballs contain nothing but our pure grass-fed, fully matured beef steak - absolutely no additives.
  • Pure grass-fed traditionally matured beef
  • Flavourful slow-cook classics and old-fashioned humble cuts
  • Easy to cook - simply add liquid and veg and casserole slowly at a low temperature
Box Contains:

  • 2 packs Minced Steak (pack weight 440g)
  • 1 pack Diced Beef Steak (440g)
  • 1 Topside Mini Roast (500g)
  • 1 pack Beef Rib Trim, boneless (440g)
  • 1 pack Shin of Beef, boneless (440g)
  • 24 Beef Meatballs, in trays of 12 (tray weight 240g)
SERVINGS    
 
20-24
Frozen at the peak of perfection
Storage Conditions: Supplied frozen: - Store at <-18ºC Recommended Shelf Life for opened pack : Frozen: - Once defrosted - Store between 0 - 5ºC - Use within 24 hours
Minced Steak

Allow the mince to come to room temperature prior to cooking. Remove all packaging. Preheat a wide, heavy bottomed pan over a high heat and add 5ml (1 tsp.) of oil. Add minced steak and brown all over for 6 - 9 minutes per 440g. Then use as per your favourite recipe. Ensure the minced steak is piping hot throughout before serving.

CHEF's TIP: For best results, use a wide heavy bottomed pan to allow the minced steak to spread out and brown in a thin layer. Break up the minced steak with a wooden spoon before or during cooking to release the meaty flavour!


Diced Beef Steak

Defrost in fridge overnight. Remove pieces from packaging and pat dry with kitchen paper. Allow to come to room temperature for 30 minutes before cooking.

Best cooked using the slow cooking / traditional braising method.
See meat perfection booklet for detailed info.


Topside Mini Roast

Low Temperature Cooking: Preheat oven and baking tray to 80°C without the fan. Pat dry with kitchen paper. Heat a frying pan on high. Add a little oil to the pan, or brush directly onto the meat, Sear the meat all over for 4-5 minutes in total. Place on the preheated tray and season with salt & pepper. Set thermometer to 60°C insert horizontally into the centre of the meat. Put into the oven until the thermometer alarm sounds (approx 1 -1«hrs).
Pan to Oven Roasting: Preheat conventional oven to 230°C/450°F/Gas 8 First sear in a pan on all sides for 5-6 minutes, then roast in the oven at 230°C. Cook to you personal liking:

Rare: 8-10 minutes
Medium: 16-18 minutes
Well Done: 20-22 Minutes

Take care not to overcook or the result will be dry & tough. Then rest for at least 10 minutes before carving.


Beef Rib Trim

Prepare the Meat:
At least 30 minutes before cooking, remove the defrosted meat from its packaging and pat dry with kitchen paper. Allow the meat to come to room temperature. Pre-heat the oven to 140°C-160°C/275-325°F/Gas 1-3. About one third of the meat weight gives you the weight of vegetables needed. Try onions, carrots, celery and leeks.

Sear for Flavour:
Heat a large ovenproof pan on a high heat, add a little oil and sear the meat until nicely browned all over. For stews and casseroles, sear the small pieces of meat in batches, to make sure they are evenly browned all over. Do not burn the meat as it makes it taste bitter. Then take out the meat and sear the vegetables until nicely caramelised.
Add the Liquid: After searing the vegetables, place the meat back in the pan. Add wine, stock or a mixture, and herbs such as bay leaf, peppercorns or cloves. Make sure that the liquid covers at least a third to a half of the meat and bring gently to the boil on the hob. This is known as Èdeglazing'. Avoid boiling too quickly as this can make the meat stringy.

The Cooking Process:
Cover with a lid and transfer into the preheated oven, or continue to simmer gently on the hob at a very low temperature. For the perfect braise we recommend using the oven method as the process is more gentle and the meat does not stick to the bottom of the pot as it can with the hob method. Check from time to time and top up with liquid if needed.

Test the Meat:
Cooking times vary depending on the cut and your oven. As a rule of thumb, you should check casseroles after 1 hour and at regular intervals thereafter. The easiest way to check joints is to use a meat fork, inserted into the thickest part of the meat. The fork should go in and out easily. With stews and casseroles, simply take a piece out and taste it.



Shin of Beef

About 30 minutes before cooking, remove the defrosted meat from its packaging and par dry with kitchen paper. Allow the meat to come to room temperature.

Pre-heat the oven to 140°C / 275-325°F / Gas 1-3.
Heat a large ovenproof pan on a high heat. Add a little oil and seat the meat until nicely browned all over. Than take out the meat and sear any vegetables in this pan. Add stock/wine and place the meat back in the pan, ensuring the liquid covers at least 1/3 of the meat and bring gently to the boil on the hob. Cover with a lid and transfer into the preheated oven or continue to simmer gently on the hob at a very low heat.

Check from time to time and top up with liquid if needed. Cooking times vary depending on the cut and your oven, but as a rule, try to check casseroles after an hour and reqular intervals after. The easiest way to check joints is to use a meat fork, insering into the thickest part.



Meatballs

Defrost in the fridge overnight. Remove all packaging. Separate the meat balls and allow to come to room temperature for 10 minutes.

Pan Fry: Heat a little oil in a frying pan. Cook on a medium heat 10-12 minutes. Turn occasionally.
Grill: Pre-heat grill to medium. Place meatballs on grill rack for 10-12 minutes. Turn occasionally.
Poach: Add to simmering stock or sauce and cook for 8-10 minutes.
BBQ: BBQ for 14-16 minutes. Turn regularly to avoid charring.

This product must be cooked thoroughly prior to consumption.
Minced Steak

Nutritional Information (Typical per 100g)
Energy: 853 kJ / 205 kcal, Fat: 14.1g, of which Saturates: 6g, Carbohydrates: 0g, of which Sugars: 0g, Fibre: 0g, Protein: 19.3g, Salt: 0.3g


Diced Beef Steak

Nutritional Information (Typical per 100g)
Energy: 726 kJ / 174 kcal, Fat: 10.1g, of which Saturates: 4.3g, Carbohydrates: 0g, of which Sugars: 0g, Fibre: 0g, Protein: 20.7g, Salt: 0.14g


Topside Mini Roast

Nutritional Information (Typical per 100g)
Energy: 726 kJ / 174 kcal, Fat: 10.1g, of which Saturates: 4.3g, Carbohydrates: 0g, of which Sugars: 0g, Fibre: 0g, Protein: 20.7g, Salt: 0.14g


Beef Rib Trim

Nutritional Information (Typical per 100g)
Energy: 1052 kJ / 253 kcal, Fat: 19.8g, of which Saturates: 8.9g, Carbohydrates: 0g, of which Sugars: 0g, Fibre: 0g, Protein: 18.8g, Salt: 0.13g


Shin of Beef

Nutritional Information (Typical per 100g)
Energy: 586 kJ / 140 kcal, Fat: 6.4g, of which Saturates: 2.6g, Carbohydrates: 0g, of which Sugars: 0g, Fibre: 0g, Protein: 21.4g, Salt: 0.14g


Meatballs

Nutritional Information (Typical per 100g)
Energy: 853 kJ / 205 kcal, Fat: 14.1g, of which Saturates: 6g, Carbohydrates: 0g, of which Sugars: 0g, Fibre: 0g, Protein: 19.3g, Salt: 0.3g

Feefo Reviews

There is issue of loading this product's review.