Braising Steak
Braising Steak from Heritage Breed Chuck
Braising steak, as the name suggests, is ideal for long, slow cooking methods that coax out flavour and tenderness. Naturally lean and rich in connective tissue, it is cut from the chuck section of the forequarter, a hardworking muscle group that delivers deep, savoury character when cooked gently.
Also known as casserole steak, this versatile cut forms the foundation of many comforting dishes: think slow-cooked stews, hearty casseroles, classic meat pies or suet puddings. At Swaledale, we prepare it as whole steaks, perfect for slow braising, but it may also be diced for recipes that call for tender, melting chunks of beef.
If your dish calls for smaller pieces, we also offer diced braising steak, cut from the same heritage breed chuck for consistency of flavour and texture.
Chef George Ryle Inspires
"Braising in ale is a great place to start here, brown some smoked bacon lardons and then sweat carrots, onions and leeks. Add the steaks, plus a bottle of traditional ale and a splash of stock and simmer very faintly until the meat is tender and the sauce is thickened. This would be a great time to shape some suet dumplings, scatter them over the top of the stew and bake in the oven. Buttered cabbage with a few healthy twists of black pepper on the side to accompany. Alternatively, dice the steaks into large chunks and embark on the culinary adventure that is a beef and oyster pie. Beef, mushrooms and a little Guinness provide a base with oysters and their juices added before being encased in pastry and baked to a golden crunch. It really is something to behold the salt and minerality of the oyster complementing the beef in a way that you might not expect."
Original: $13.09
-70%$13.09
$3.93More Images
Braising Steak
Braising Steak from Heritage Breed Chuck
Braising steak, as the name suggests, is ideal for long, slow cooking methods that coax out flavour and tenderness. Naturally lean and rich in connective tissue, it is cut from the chuck section of the forequarter, a hardworking muscle group that delivers deep, savoury character when cooked gently.
Also known as casserole steak, this versatile cut forms the foundation of many comforting dishes: think slow-cooked stews, hearty casseroles, classic meat pies or suet puddings. At Swaledale, we prepare it as whole steaks, perfect for slow braising, but it may also be diced for recipes that call for tender, melting chunks of beef.
If your dish calls for smaller pieces, we also offer diced braising steak, cut from the same heritage breed chuck for consistency of flavour and texture.
Chef George Ryle Inspires
"Braising in ale is a great place to start here, brown some smoked bacon lardons and then sweat carrots, onions and leeks. Add the steaks, plus a bottle of traditional ale and a splash of stock and simmer very faintly until the meat is tender and the sauce is thickened. This would be a great time to shape some suet dumplings, scatter them over the top of the stew and bake in the oven. Buttered cabbage with a few healthy twists of black pepper on the side to accompany. Alternatively, dice the steaks into large chunks and embark on the culinary adventure that is a beef and oyster pie. Beef, mushrooms and a little Guinness provide a base with oysters and their juices added before being encased in pastry and baked to a golden crunch. It really is something to behold the salt and minerality of the oyster complementing the beef in a way that you might not expect."
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Description
Braising Steak from Heritage Breed Chuck
Braising steak, as the name suggests, is ideal for long, slow cooking methods that coax out flavour and tenderness. Naturally lean and rich in connective tissue, it is cut from the chuck section of the forequarter, a hardworking muscle group that delivers deep, savoury character when cooked gently.
Also known as casserole steak, this versatile cut forms the foundation of many comforting dishes: think slow-cooked stews, hearty casseroles, classic meat pies or suet puddings. At Swaledale, we prepare it as whole steaks, perfect for slow braising, but it may also be diced for recipes that call for tender, melting chunks of beef.
If your dish calls for smaller pieces, we also offer diced braising steak, cut from the same heritage breed chuck for consistency of flavour and texture.
Chef George Ryle Inspires
"Braising in ale is a great place to start here, brown some smoked bacon lardons and then sweat carrots, onions and leeks. Add the steaks, plus a bottle of traditional ale and a splash of stock and simmer very faintly until the meat is tender and the sauce is thickened. This would be a great time to shape some suet dumplings, scatter them over the top of the stew and bake in the oven. Buttered cabbage with a few healthy twists of black pepper on the side to accompany. Alternatively, dice the steaks into large chunks and embark on the culinary adventure that is a beef and oyster pie. Beef, mushrooms and a little Guinness provide a base with oysters and their juices added before being encased in pastry and baked to a golden crunch. It really is something to behold the salt and minerality of the oyster complementing the beef in a way that you might not expect."
