Chuck Braising Steak

Enjoy a spot of proper old-fashioned flavour...

Availability: In stock

Regular Price: £22.00

Special Price: £18.00

CODE: D2653
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This classic braising cut arrives as one great big slice of well-marbled shoulder steak. Try braising it whole and shredding it into ‘pulled beef’, served in a warm roll with BBQ sauce or mustard mayo.
  • Grass-fed, fully matured UK beef
  • Skilfully hand cut by our butchers
  • Really deep, beefy flavour
Box Contains:

    • 8 Chuck Braising Steaks, in packs of 2, 440g per pack

SAVE £4.00
Chuck Braising Steaks
Frozen at the peak of perfection
-18°C. Once defrosted store between 0 - 5°C. Use within 24 hours
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
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 and celery.

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. With smaller cuts, simply take a piece out and taste it.

Allow a total cooking time of 1½ - 2 hrs, or until tender

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