Featherblade Braising Steak
Cook long and slow for succulent beef
- Hand cut in thick slices by our expert butchers
- From British beef fed a natural diet
- Cook slowly for juicy tenderness
Price per kg:
A game changer for casseroles. Our featherblade braises beautifully, breaking down the meat in the most tender way with its own gorgeous gravy.
We cut many of our beef portions from the finer parts of each primal cut, we insist on the best.
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 1½ -2 hrs, or until tender.