Donald Russell Braising Box

Praise the braise!

  • 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
  • Code: D2042
  • Price per kg:
  • Item weight:
  • Servings: 17-20
Box Contains:
  • 2 packs Minced Steak, 440g
  • 1 pack Diced Shin of Beef, 440g
  • 2 Lamb Fore Shanks, 400g
  • 1 pack Beef Braising Steak, 440g
  • 1 pack Diced Lamb Neck Fillet, 440g
  • Beef Shoulder Pot Roast, 1.4kg
  • 1 pack Beef Rib Trim, 440g
 
£84.45

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 - plus a generously sized pot roast of best beef shoulder.

 

Cooking Instructions:
 
Minced Steak

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.

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, Diced Shin of Beef, Diced Lamb Neck Fillet & 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, 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
1½ -2 hrs for Diced Beef Shin
1-1½ hrs for Diced Lamb Neck Fillet & Braising Steak

or until tender.
Beef Shoulder Pot Roast

1. Thawing:
Allow plenty of time for defrosting. Always leave the meat in its wrapping and thaw slowly in a refrigerator.
Ensure the product is thoroughly defrosted before cooking.

2. Bring to room temperature:
Carefully remove the roast from the packaging and pat dry with kitchen paper.
Allow the roast to come to room temperature, it will cook more evenly and remain juicy.

3. Cooking temperatures and times:
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 2½ - 3 hours.
Throughout cooking, check the liquid level, topping up if required, and baste the roast 3-4 times.
The meat is ready when you can pull it apart with a fork.

4. Resting:
Once the roast is cooked to your liking, leave in a warm place to rest for at least 20 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 gravy, making good use of all the rich cooking liquor left in your roasting tin.

5. Easy Carving:
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 cmthick, 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 / Fan 120°C / 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 vegetable in this pan, add stock/wine and place the meat back in the pan, ensuring the liquid covers at least 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 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 / Fan 120°C / 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 vegetable in this pan, add stock/wine and place the meat back in the pan, ensuring the liquid covers at least 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.
Nutritional Information
 
(Typical per 100g)

Minced Steak
  • Energy: 803kJ / 205kcal
  • Fat: 14.1g, of which Saturates: 6g
  • Carbohydrate: 0g, of which Sugars: 0g
  • Fibre: 0g
  • Protein: 19.3g
  • Salt: 0.3g

Diced Beef Shin
  • Energy: 586kJ / 140kcal
  • Fat: 6.4g, of which Saturates: 2.6g
  • Carbohydrate: 0g, of which Sugars: 0g
  • Fibre: 0g
  • Protein: 21.4g
  • Salt: 0.14g

Beef Shoulder Pot Roast
  • Energy: 841kJ / 210kcal
  • Fat: 13g, of which Saturates: 5g
  • Carbohydrate: 0g, of which Sugars: 0g
  • Fibre: 0g
  • Protein: 20g
  • Salt: 0.13g

Lamb Fore Shanks
  • Energy: 778kJ / 187kcal
  • Fat: 12.3g, of which Saturates: 5.4g
  • Carbohydrate: 0g, of which Sugars: 0g
  • Fibre: 0g
  • Protein: 19g
  • Salt: 0.15g

Diced Lamb Neck Fillet
  • Energy: 1155kJ / 278kcal
  • Fat: 20g, of which Saturates: 8.2g
  • Carbohydrate: 0g, of which Sugars: 0g
  • Fibre: 0g
  • Protein: 24.4g
  • Salt: 0.17g

Braising Steak
  • Energy: 757kJ / 181kcal
  • Fat: 8g, of which Saturates: 3g
  • Carbohydrate: 0g, of which Sugars: 0g
  • Fibre: 0g
  • Protein: 20g
  • Salt: 0.13g

Beef Rib Trim
  • Energy: 1052kJ / 253kcal
  • Fat: 19.8g, of which Saturates: 8.9g
  • Carbohydrate: 0g, of which Sugars: 0g
  • Fibre: 0g
  • Protein: 18.8g
  • Salt: 0.13g

Storage
 

Frozen-icon Frozen-icon

Storage: Keep frozen at -18°C or below
Defrost: Defrost in refrigerator overnight. Do not re-freeze once defrosted
Shelf life defrosted: Store in refrigerator and use within 24 hours