BBQ bundle: 21 servings for £20 - Buy now

Fire up your BBQ for summer - Shop today

Fire up your BBQ for summer - Shop today

BBQ bundle: 21 servings for £20 - Buy now

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Traditional Braising GuideTraditional Braising Guide

Braising involves cooking meat in liquid (often stock or wine, or a mixture), at a low temperature in the oven, or on the hob. This gentle slow cooking process is a combination of roasting and steaming and transforms cuts of meat that are too tough to roast, into mouth-watering stews and casseroles.

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 140ºC - 160ºC/120ºC - 150ºC/Gas 1-3

2. Sear for flavour


Heat a large ovenproof pan on a high heat, add a little oil and sear the meat in batches in a single layer until evenly browned all over. Take out the meat and sauté the vegetables.

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 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 more gentle 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


We recommend checking casseroles after 1 hour and at regular intervals thereafter. Insert a meat fork into the thickest part of the joint - it should slide in and out easily. With smaller cuts, simply take a piece out and taste it.

Beef Rib Trim CasseroleBeef Rib Trim Casserole
Lamb Fore Shanks on plateLamb Fore Shanks on plate
Pork casserole in serving dishPork casserole in serving dish

Cuts suitable for braising and stewing


Beef Brisket
Shin of Beef
Ox Cheeks
Ox Heart
Diced Beef Steak
Steak & Kidney
Beef Olives
Braising Steak
Chuck Braising Steak
Beef Back Ribs
Salmon Cut Silverside


Lamb Shanks
Lamb Fore Shanks
Whole Shoulder of Lamb
Lamb Shoulder Fillets
Lamb Scrag End
Diced Lamb
Mini Shoulder of Lamb
Mutton Leg (bone-in)
Mutton Shoulder (bone-in)


Pork Chops
Diced Pork
Pork Shoulder Roast
Pork Osso Buco
Pork Cheeks
Pork Mini Shanks