Traditional Cuts Braising Selection

Praise the braise!

Availability: In stock

Regular Price: £44.00

Special Price: £33.00

CODE: D2695
 
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Braise these Chuck and Featherblade Steaks to a glorious softness, in their own beautifully rich gravy. And try pot roasting the Pork Belly, keeping the bottom half in liquid and letting the top crisp up – my word, that’s tasty!
  • Grass-fed, fully matured, hand cut UK beef
  • Juicy, hand cut free-range pork on the bone
  • Delicious comfort food at its best
Box Contains:

    • 4 Chuck Braising Steaks, in packs of 2, 440g per pack
    • 2 packs Featherblade Braising Steaks, 3-5 slices per pack, 440g per pack
    • 1 Pork Belly, bone-in, 1.2kg

SERVINGS    
 
10-11
 
SAVE £11.00
 
Featherblade Braising Steaks Chuck Braising Steaks Pork Belly, Bone-in
  • Featherblade Braising Steaks
  • Chuck Braising Steaks
  • Pork Belly, Bone-in
Frozen at the peak of perfection
-18°C. Once defrosted store between 0 - 5°C. Use within 24 hours
Chuck Braising Steak

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

Featherblade BraisingSteak

Nutritional values: (Typical per 100g)
Energy: 944 kJ / 225 kcal, Fat: 9.7g, of which Saturates: 4.1g, Carbohydrates: 0g, of which Sugars: 0g, Fibre: 0g, Protein: 34.4g, Salt: 0.16g

Pork Belly

Nutritional values: (Typical per 100g)
Energy: 1332 kJ / 320 kcal, Fat: 23.4g, of which Saturates: 9.5g, Carbohydrates: 0g, of which Sugars: 0g, Fibre: 0g, Protein: 27.4g, Salt: 0.24g
Chuck Braising Steak

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

Featherblade BraisingSteak

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. Or simply take a piece out and taste it.

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

Pork Belly

Before cooking, remove the defrosted meat from its vacuum packaging and pat dry with kitchen paper. Allow the meat to come to room temperature for up to 30 minutes before cooking. Preheat the oven to 250°C / 475°F / Gas 9. Season joint with salt and pepper just before cooking. Sear the meat for 15 minutes in the oven. Reduce temperature to 180°C / 360°F / Gas 4 and cook for 25 - 30 minutes per 450g (lb). Once joint is cooked, rest it in the warm place for at least 20 minutes.

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