Braising Choice Box

A selection of beef cuts for a range of everyday recipes

Availability: In stock

£51.75
CODE: D1734
 
Shopping Bag
Most recently added item(s)


Subtotal
  (219 reviews)     
Versatile cuts of our prime grass-fed, fully matured beef giving you a much richer flavour than using normal beef. Ideal for using in a vast range of tasty meals.
  • Made from offcuts of our prime steak meat
  • Grass-fed and fully matured beef
  • You'll taste the difference in your recipes
Box Contains:

    • 2 Minced Steak, individually packed
      (pack weight 440g)
    • Beef Rib Trim (pack weight 440g)
    • Diced Beef Steak (pack weight 440g)
    • Braising Steak (pack weight 440g)
    • Diced Beef Shin (pack weigth 440g)
    • 12 Seasoned Beef Meatballs
      (pack weight 240g)

  Professionally shock frozen
Storage Conditions: Store at < -18ºC (Supplied frozen)
Recommended Shelf Life once defrosted: Store between 0 - 2ºC - Use within 24 hours
For allergens see ingredients in BOLD CAPITALS.

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

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

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

Braising Steak

Nutritional Information (Typical per 100g)
Energy: 757 kJ / 181 kcal, Fat: 8g, of which Saturates: 3g, Carbohydrates: 0g, of which Sugars: 0g, Fibre: 0g, Protein: 20g, Salt: 0.13g

Diced Beef Shin

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

Seasoned Meatballs

Ingredients
Beef (74%), EGG, Onion, Rice Flakes, Salt, Parsley, Black Pepper.

Nutritional Information (Typical per 100g)
Energy: 882 kJ / 211 kcal, Fat: 12.2g, of which Saturates: 3.5g, Carbohydrates: 5.9g, of which Sugars: 0.5g, Fibre: 0.2g, Protein: 19.4g, Salt: 0.8g

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

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.


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.


Braising 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.


Diced Beef Shin

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.


Seasoned 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 for 10-12 minutes. Turn occasionally.
Grill: Preheat grill to medium. Place meatballs on grill raqck 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.

100% of customers liked this product (219 reviews)

Posted Rating Comment Company Comment
13-Jun-2015  
Quality very good,choice could be better.
12-Jun-2015   
Haven't used it yet but I'm sure it will be as good as the minced steak and sausages thatI usually purchase.
13-May-2015   
Excellent
10-Apr-2015   
God value
07-Apr-2015   
Excellent
07-Apr-2015  
Good
06-Apr-2015  
Lovely meat.Really enjoyed
06-Apr-2015   
I have foud all the braising stews exelent
06-Apr-2015   
The food is always excellent---so no surprise when the braising steak pack was just as expected!
02-Apr-2015  
meat products are very good cant fault you on thease products
02-Apr-2015   
first class selection
01-Apr-2015   
again perfect as i would expect
01-Apr-2015   
Delicious, succulent, flavoursome beef
01-Apr-2015   
Excellent
31-Mar-2015  
Great selection
31-Mar-2015   
Well packed & the meat is so tender & tasty
31-Mar-2015   
Absolute value for money. Melt in the mouth beef.
31-Mar-2015   
as ever very good quality
31-Mar-2015   
tasty and excellent quality
31-Mar-2015   
no
view all reviews

About our reviews and ratings
We always make it our business to listen to our customers, and this is the reason we have chosen to work with Feefo, the most trusted independent customer feedback forum. When you shop with us, you will receive a short survey email from Feefo following the dispatch of your item(s) asking you to rate your experience with us. This gives you the chance to tell us anything at all – be it good or bad. The important thing is to be honest in order to help us, our sellers and improve your future shopping experience.
You will be asked to rate the overall service you received as well as your purchased item(s), choosing to rate each one as ‘excellent’, ‘good’, ‘poor’ or ‘bad’ and add a comment if you wish.
read about our product rating system

Ratings Guide
trusted independent customer feedback
forum
  excellent   bad
good poor