Traditional Braising Box

Slow-cook for divine flavours and textures

Availability: In stock

£63.75
CODE: D1647
 
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  (28 reviews)     
You can't beat these great value cuts for sheer depth of flavour. Braising, pot-roasting or casseroling brings out the beautifully savoury taste, while the long, slow cooking gives an unbelievably tender result.

Includes FREE oxtail for that real traditional touch!
  • Prime grass-fed, naturally reared beef
  • Great value for money
  • Hand-cut by our expert butchers
  • Kitchen-ready - fully trimmed for no waste!
Box Contains:

    • 2 packs Minced Steak (pack weight 440g)
    • 1 pack Shin of Beef (pack weight 440g)
    • 1 pack Braising Steak (pack weight 440g)
    • 1 pack Diced Beef Steak (pack weight 440g)
    • 1 Rolled Beef Brisket (pack weight 500g)
    • Plus FREE with every order
    • 1 pack Oxtail (pack weight 600g)

SERVINGS    
 
12
  Professionally shock frozen
-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

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 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

Rolled Brisket

Nutritional Information (Typical per 100g)
Energy: 651 kJ / 155 kcal, Fat: 7g, of which Saturates: 2.6g, Carbohydrates: 0g, of which Sugars: 0g, Fibre: 0g, Protein: 21g, Salt: 0.2g

Oxtail

Nutritional Information (Typical per 100g)
Energy: 1096 kJ / 262 kcal, Fat: 14.3g, of which Saturates: 5.5g, Carbohydrates: 0g, of which Sugars: 0g, Fibre: 0g, Protein: 30.9g, Salt: 0.58g
Minced Steak


Serving Suggestions 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!


Shin of Beef

About 30 minutes before cooking, remove the defrosted meat from its packaging and par dry with kitchen paper. Allow the meat to come to 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 seat the meat until nicely browned all over. Than take out the meat and sear any vegetables in this pan. Add stock/wine and place the meat back in the pan, ensuring the liquid covers at least « 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 heat. Check from time to time and top up with 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 reqular intervals after. The easiest way to check joints is to use a meat fork, insering into the thickest part.


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 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.


Rolled Brisket

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.


Oxtail

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.

96% of customers liked this product (28 reviews)

Posted Rating Comment Company Comment
12-Nov-2015   
Excellent
23-Feb-2015   
As Above
17-Feb-2015   
As Above
07-Jan-2015   
As Above
07-Jan-2015   
As Above
13-Aug-2014   
Good quality meat!!
01-Jul-2014   
Excellent
22-May-2014   
As Above
08-May-2014   
Great value for money and very tasty.
24-Apr-2014   
Excellent
23-Apr-2014   
Special offers offer plenty of meat to use in so many ways
23-Apr-2014  
Good
22-Apr-2014   
Excellent taste, good selection.
22-Apr-2014   
So tender it melts in the mouth.
21-Apr-2014   
Excellent
21-Apr-2014  
The meat quality is excellent but I always forget when I buy it (and I know that you say what the pack sizes are) how small the portions are
08-Apr-2014  
Always good quality, brisket rather small
07-Apr-2014  
Good
05-Apr-2014   
Excellent value for money and quality product as always.
03-Apr-2014   
Usual top class product
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