Braising Steak


approx. 500g

This is a term used for several cuts of beef that suit long, slow cooking. The most common cuts of beef sold as braising include chuck or shoulder – all hardworking muscles that benefit from long, slow cooking. They are better value, larger cuts of meat, and it’s key to braising that the meat is nearly totally immersed in liquid. It also involves the lid being on the pot, which is also very important for tenderness.

SKU: braising-steak Category:
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