Beef Braising Box
Cosy and comforting - the finest stews and casseroles await
- Grass-fed, fully matured UK beef
- Hand cut by our experienced butchers
- Ready for you to create our own casseroles
Price per kg:
- 1 pack Minced Steak, 440g
- 1 Beef Brisket, boneless, 950g\1 pack Beef Rib Trim, 440g\1 pack Oxtail, bone-in, 600g
When it's cold outside, warm up your cockles with the very best, fully matured beef. Braise these gently for heavenly aromas and delicious flavours - don't forget some hot, crusty bread to mop up the gravy!
Cooking guidelines from defrosted:
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.
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!
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, celery and leeks.
About one third of the meat weight gives you the weight of vegetables needed.
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
2-2½ hrs for Beef Rib Trim
3-3½ hrs for Oxtail
2½-2 hrs for Beef Brisket
or until tender.
Beef Rib Trim