Cook the Perfect Casserole

Traditional Braising

Braising Steak Casserole
Braising involves cooking meat in liquid (often stock or wine, or a mixture) at a low temperature, in the oven or on the hob. This gentle slow cooking process is a combination of roasting and steaming, and transforms cuts of meat that are too tough to roast into mouth-watering stews and casseroles.

For more braising recipes, from a simple casserole to an impressive Daube de Boeuf, just click here

Traditional Braising video

Watch this video to see our Head Chef show you how to braise. He demonstrates using old-fashioned cuts of our fully matured beef, ideal for braising as they ooze flavour into your cooking from their rich marbling of natural fat. Stefan recommends the oven braising method for meat so tender you can cut it with a fork!

5 steps to braising perfection

Prepare the Meat
1. Prepare the Meat: Allow the defrosted meat to ‘breathe’ and come to room temperature for at least 30 minutes out of its packaging, patting dry with kitchen paper. Preheat the oven to 140ºC-160ºC/275-325ºF/Gas 1-3.

Sear for Flavour
2. Sear for Flavour: Heat a large ovenproof pan on a high heat, add a little oil and sear the meat (in small batches if it is diced) until evenly browned all over. Take out the meat and sauté the vegetables.

Add the Liquid
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.

The Cooking Process4. 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 more gentle and the meat does not stick to the pot. Check from time to time and top up with liquid if needed.

Test the Meat
5. Test the Meat: Cooking times vary depending on the cut and your oven. Check casseroles after 1 hour and at regular intervals thereafter. Insert a meat fork into the thickest part of the joint - it should slide in and out easily. With smaller cuts, simply take a piece out and taste it.