This top quality braising steak is perfect for slow cooking or casseroles. While gently simmering away, braising steaks release a pot full of delicious, juicy flavour.
The most common cuts of beef sold as braising (or stewing) steak include chuck, skirt, leg and flank – all hardworking muscles that are tough and need long, slow cooking. In return these fairly inexpensive cuts will reward you with a rich, unctuous dish that's full of deep flavour. Look for a good marbling of fat through the meat, as well as some layers of fat or connective tissue - these will break down during cooking and add flavour.
( min weight: 600g )
Find the nutrition information below, and
here's a tasty video recipe for Braising Steak in Guinness!
Braising Steak in Guinness
|Typical Values||100g raw as sold contains|