Donald Russell Braising Selection

Praise the braise!

Availability: Out of stock

£64.90
CODE: D2104
 
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  (24 reviews)     
You just can’t beat the richness of flavour that comes with long, slow cooking. Get meltingly tender, deeply tasty results every time with this top-quality selection of traditional cuts. And enjoy a Mini Beef Shoulder Pot Roast, absolutely free!
  • Traditional, old-fashioned favourites
  • Great value for money cuts in kitchen-ready portions
  • Slow cook for deep, intense flavour
Box Contains:

    • 2 packs Minced Steak (pack weight 440g)
    • 1 pack Braising Steak (pack weight 440g)
    • 1 pack Diced Beef Steak (pack weight 440g)
    • 1 pack Steak & Kidney (pack weight 440g)
    • 2 Lamb Fore Shanks, in pack of 2, (pack weight 400g )
    • 2 Lamb Shoulder Fillets, in pack of 2, (pack weight 360g)
    • PLUS

      • Beef Shoulder Mini Pot Roast (pack weight 500g)
Frozen at the peak of perfection
-18°C. Once defrosted store between 0 - 5°C. Use within 24 hours
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

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

Beef Steak & Lamb Kidney

Nutritional Information (Typical per 100g)
Energy: 431 kJ / 103 kcal, Fat: 3.1g, of which Saturates: 0.9g, Carbohydrates: 0g, of which Sugars: 0g, Fibre: 0g, Protein: 17.4g, Salt: 0.5g

Beef Shoulder Mini Pot Roast

Nutritional Information (Typical per 100g)
Energy: 841 kJ / 201 kcal, Fat: 13g, of which Saturates: 5g, Carbohydrates: 0g, of which Sugars: 0g, Fibre: 0g, Protein: 20g, Salt: 0.13g

Lamb Fore Shanks

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

Lamb Shoulder Fillets

Nutritional Information (Typical per 100g)
Energy: 1104 kJ / 264 kcal, Fat: 21g, of which Saturates: 9g, Carbohydrates: 0g, of which Sugars: 0g, Fibre: 0g, Protein: 17g, Salt: 0.15g

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
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!
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.

Beef Steak & Lamb Kidney

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.

Beef Shoulder Mini Pot Roast

Place the roast in an ovenproof roasting tin and rub some salt over its skin, and add enough cold water to the tin (without pouring it over the roast) so that the liquid covers at least a quarter to a third of the meat. If you like, you can substitute some of the water for wine, and add some diced vegetables to bring out a wider range of flavours in your gravy. Slow roast uncovered in a preheated oven at 160°C / 325°F / Gas 3 for 2¼ - 2¾ hours. Throughout cooking, check the liquid level, topping up if required, and baste the roast 2-3 times. The meat is reday when you can pull it apart with a fork. Once the roast is cooked to your liking, leave in a warm place to rest for at least 10 minutes. This allows your meat to relax and become moist and tender all the way through. This is an ideal time to finish off you garvy, making good use of all the rich cooking liquor left in your roasting tin. Once the meat is cooked and rested, place the roast upside down on a carving board and cut the meat across the grain into slices approx ½ cm (¾") thick, removing the string, and arrange on a serving dish or warmed individual plates. Placing the roast upside down, guarantees you a clean cut through the crispy, caramelised outer layer without squashing the body of the meat.

Lamb Fore Shanks

About 30 minutes before cooking, remove the defrosted meat from its packaging and pat dry with kitchen paper. Allow the meat to react room temperature. Pre-heat the oven to 140°C / 275-325°F / Gas 1-3. Heat a large ovenproof pan on a high heat, add a little oil and sear the meat until nicely browned all over. Then take out the meat and Sear any vegatable in this pan, add stock/wine and place the meat back in the pan, ensuring the liquid covers atleast a 1/3 to 1/2 of the meat and bring gently to the boil on the hob. Cover with a lid and transfer into the preheated oven, or continue to simmer gently on the hob at a very low temperature. Check from time to time and top up liquid if needed. Cooking times vary depending on the cut and your oven but as a rule, try to check casseroles after an hour and regular intervals after. The easiest way to check joints is to use a meat folk, inserting it into thickest part.

Lamb Shoulder Fillets

Allow the defrosted meat to come to room temperature before cooking. Pat dry with kitchen paper. Preheat the oven to 160°C / Fan 140°C / Gas 2-3. Heat an ovenproof pan, add a little oil and sear the meat until evenly browned all over. Add 1-2 cm diced root vegetables (approx. 1/3 of the meat weight) and braise for 2-3 minutes. Add wine, stock or water, herbs and spices. Make sure the liquid covers at least a third to a half of the meat and bring to the boil. Cover the pan with a lid and transfer into the centre of the preheated oven. Braise for 1½ - 2 hours until tender. Check from time to time and top up liquid if needed.

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.

96% of customers liked this product (24 reviews)

Posted Rating Comment Company Comment
06-Mar-2017  
All good although lamb shanks were very diasppointing, very dry and tough.
01-Jun-2016   
Excellent
31-May-2016   
Beautifully tender. A very nice meal
31-May-2016   
VERY GOOD I COOK MINE IN A SLOW COOKER
29-May-2016   
Excellent
29-May-2016   
As Above
29-May-2016   
Always the best in every way
28-May-2016   
Didn't take that long to cook and was extremely tasty
25-May-2016   
Good variety of braising meats
23-May-2016   
Excellent
22-May-2016   
flavoursome meat that melts in your mouth after slow cooking
used your recipes as well, they're very good
22-May-2016   
Great for the slow cooker.
21-May-2016   
Very lean and tasty meat.
21-May-2016   
excellent for a sunday roast.
21-May-2016  
Not tried all but contacted c service about the lamb fore sharks and was informed they was big enough for 2people l have my doubts as by the time they are cooked there Wil be nothing but bone also the free piece of meat that was given was all bits of fat and after slow cooking there wasn't... Read More.
21-May-2016   
Excellent
20-May-2016   
As Above
19-May-2016   
Top quality meat at reasonable prices
19-May-2016   
Great choice of items for the pack
16-May-2016   
Exceptional quality. The meat as always was as good as it looks in the magazine.
view all reviews

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