Donald Russell Braising Box

Praise the braise!

Availability: In stock

£73.50
CODE: D2810
 
Shopping Bag
Most recently added item(s)


Subtotal
No-one will want to leave your kitchen while these top quality cuts of grass-fed beef and lamb are simmering away! Everything you need for beautifully rich, comforting casseroles.
  • Naturally reared and slow grown in lush, grassy UK pastures
  • Fully matured and hand cut by our skilled butchers
  • Cuts with rich, deep flavour – perfect for long, slow cooking
Box Contains:

    • 2 packs Minced Steak (440g per pack)
    • 1 pack Diced Shin of Beef (440g )
    • 1 pack Beef Braising Steak (440g)
    • 1 pack Diced Lamb Neck Fillet (440g)
    • 1 pack Beef Rib Trim (440g)
    • 1 French Trimmed, Lamb Shank (400g)
    • 1 Topside Mini Roast (500g)

SERVINGS    
 
18-20
  • Minced Steak in frying pan
  • Diced Beef Shin on marble
  • Lamb Fore Shank on white plate
  • Braising Steaks in a casserole dish
  • Diced Lamb Neck Fillet in silver tray
  • Topside Mini Roast with cutlery
  • Raw beef rib trim on white paper
Frozen at the peak of perfection
Storage Conditions: Store at <-18ºC Once defrosted store between 0 - 5ºC - Use within 24 hours
For allergens, including cereals containing gluten, 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 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

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 Lamb Neck Fillet

Nutritional Information:(Typical per 100g)
Energy: 1155 kJ / 278 kcal, Fat: 20g, of which Saturates: 8.2g, Carbohydrates: 0g, of which Sugars: 0g, Fibre: 0g, Protein: 24.4g, Salt: 0.17g

French Trimmed Lamb Shank

Nutritional Information:(Typical per 100g)
Energy: 778 kJ / 187 kcal, Fat: 12.3g, of which Saturates: 5.4g, Carbohydrates: 0g, of which Sugars: 0g, Fibre: 0g, Protein: 19g, Salt: 0.15g

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
Cooking Instructions:Remove all packaging. Separate the sausages using scissors. Do not prick sausages.

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:
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.

Sear The 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.

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 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.

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 Shin

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.

Sear The 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.

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 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.

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 1½ -2 hrs, or until tender.

Braising Steak

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.

Sear The 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.

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 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.

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 1 - 1½ hrs, or until tender.

Diced Lamb Neck Fillet

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.

Sear The 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.

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 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.

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 1-1½ hrs, or until tender.

French Trimmed Lamb Shank

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 / Fan120°C-140°C / Gas 1-3.

Sear The 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 mix of diced onion, carrot and celery.

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 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.

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 into the thickest part of the shank Í it should slide in and out easily. Or simply take a piece out and taste it.

Allow a total cooking time between 1½ to 2 hrs, or until tender.

Topside Mini Roast

Pan to Oven Roasting: Preheat oven to 230°C/Fan 210°C/Gas 8. Remove from packaging, pat dry with kitchen paper. all ow the meat to come to room temperature for 20 minutes.

Brush the meat with a little oil, first sear in a hot pan on all sides for 6-8 minutes in total, then place your meat uncovered on a rack in a roasting tin. Season with salt & pepper, place into the preheated oven and cook for:

Rare: 10 minutes
Medium Rare: 12 minutes
Medium: 15 minutes
Well Done: 18-20 minutes

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

Low Temperature Cooking: Preheat oven and roasting tin to 80°C without the fan.

Pat meat 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 in the preheated tin and season with salt & pepper.

Set thermometer to 60°C and insert horizontally into the centre of the meat. Put into the oven until the thermometer alarm sounds (approx 60-90 minutes).

Feefo Reviews

There is issue of loading this product's review.