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Best braising
£18.22 per kg
Cut from the harder-working parts of the animal, braising steak has the connective tissue and marbling that slow cooking turns into flavour and softness. Brown it well first, then let it down with stock, ale or wine and leave it alone for a couple of hours. It is the backbone of a proper beef stew, a casserole or a pie filling.
Brown in batches — a crowded pan steams and you lose the flavour. Then 150°C covered for 2–2.5 hours. It needs liquid, not dry heat.
200-225g per person for a stew or casserole, before browning.
100% British beef