Butcher's Braise Box

Winter comfort

Availability: Out of stock

£95.50
CODE: D2762
 
Shopping Bag
Most recently added item(s)


Subtotal
The perfect cuts of beef for flavoursome casseroles all winter long.
  • For deeply tasty casseroles
  • Premium grass-fed beef
  • Great value
Box Contains:

    • 2 packs Minced Steak, 440g each
    • 2 packs Beef Rib Trim, 440g each
    • 2 packs Diced Beef Steak, 440g each
    • 2 packs Shin of Beef, boneless, 440g each
    • 1 Beef Brisket, boned & rolled, 950g

  • Mince Steak in Silver Tray on Chopping Board
  • Diced Beef Shin Raw
  • Beef Rib Trim on White Paper and Chopping Board
  • Cooked Brisket in Blue Casserole Dish
  • Beef Rib Trim and Diced Beef Shin Raw on Chopping Board
Frozen at the peak of perfection
-18°C. Once defrosted store between 0 - 5°C. Use within 24 hours
Minced Steak

Nutritional values: (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

Beef Rib Trim

Nutritional values: (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

Diced Beef Steak

Nutritional values: (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

Shin of Beef

Nutritional values: (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

Beef Brisket

Nutritional values: (Typical per 100g)
Energy: 651 kJ / 155 kcal, Fat: 7g, of which Saturates: 2.6g, Carbohydrates: 0g, of which Sugars: 0g, Fibre: 0g, Protein: 21g, Salt: 0.2g
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!

Beef Rib Trim

1. PREPARE THE MEAT
Allow the defrosted meat to come to room temperature, and at least 30 minutes before cooking, remove it from its packaging and pat dry with kitchen paper. Preheat the oven to 140°C-160°C / Fan 120°C-140°C / Gas 1-3.

2. SEAR FOR FLAVOUR
Heat a large ovenproof pan on a high heat, add a little oil and sear the meat until evenly browned all over. Season well then take out the meat and sauté a mixture of diced onion, carrot, celery and leeks. About one third of the meat weight gives you the weight of vegetables needed.

3. ADD THE LIQUID
After sautéing the vegetables, place the meat back in the pan. Add wine, stock or water, and herbs or spices. Make sure that the liquid covers at least a third to a half of the meat and bring to a gentle simmer.

4. 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. We recommend the oven method as the process is gentler and the meat does not stick to the pot. Check from time to time and top up with liquid if needed.

5. TEST THE MEAT
Cooking times vary depending on your oven. Check after 1 hour and at regular intervals thereafter. Basting as you go. Insert a meat fork it should slide in and out easily. Or simply take a piece out and taste it.

Allow a total cooking time between 2 - 2½ hrs, or until tender.

Diced Beef Steak

AS BEEF RIB TRIM
Allow a total cooking time between 1½ -2 hrs, or until tender.

Shin of Beef

AS BEEF RIB TRIM
Allow a total cooking time between 2 -2½ hrs, or until tender.

Beef Brisket

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.

Feefo Reviews

There is issue of loading this product's review.