Donald Russell Braising Selection

Praise the braise!

  • Traditional, old-fashioned favourites
  • Great value for money cuts in kitchen-ready portions
  • Slow cook for deep, intense flavour
  • Code: D2104
  • Price per kg:
  • Item weight:
  • Servings:
Box Contains:
  • 2 packs of Minced Steak, 440g per pack
  • 1 pack of Braising Steak, 440g
  • 1 pack of Diced Beef Steak, 440g
  • 1 Pack of Steak & Kidney, 440g
  • 2 Lamb Fore Shanks, in pack of 2, 400g pack
  • 2 Lamb Shoulder Fillets, in pack of 2, 360g pack
  • PLUS
  • 1 Beef Shoulder Mini Pot Roast, 500g
 
£73.95

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!

 

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!
Braising Steak, Diced Beef Steak & Steak & Kidney

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

1-1½ hrs for Braising Steak
1½-2 hrs for Diced Beef Steak & Steak & Kidney or until tender.
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 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.
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 / Fan 140°C / Gas 3 for 2¼ - 2½ hours.
Throughout cooking, check the liquid level, topping up if required, and baste the roast 2-3 times.
The meat is ready 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 gray, 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 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.
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

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

Diced Beef Steak
  • Energy: 716kJ / 174kcal
  • Fat: 10.1g, of which Saturates: 4.3g
  • Carbohydrate: 0g, of which Sugars: 0g
  • Fibre: 0g
  • Protein: 20.7g
  • Salt: 0.14g

Steak & Kidney
  • Energy: 431kJ / 103kcal
  • Fat: 3.1g, of which Saturates: 0.9g
  • Carbohydrate: 0g, of which Sugars: 0g
  • Fibre: 0g
  • Protein: 17.4g
  • Salt: 0.5g

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

Lamb Shoulder Fillets
  • Energy: 1004kJ / 264kcal
  • Fat: 21g, of which Saturates: 9g
  • Carbohydrate: 0g, of which Sugars: 0g
  • Fibre: 0g
  • Protein: 17g
  • Salt: 0.15g

Beef Shoulder Mini Pot Roast
  • Energy: 841kJ / 201kcal
  • Fat: 13g, of which Saturates: 5g
  • Carbohydrate: 0g, of which Sugars: 0g
  • Fibre: 0g
  • Protein: 20g
  • 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