Organic Beef Braising Steak

Organic beef braising steak is incredibly versatile in slow cooking.

Lean and tender, it is fantastic diced in rich red wine casseroles, chunky chilli con carne or hot beef curries.

Good To Know

Ingredients & Nutritional's

Organic and Pasture-Fed for Life Beef
Please note this is produced in a factory that handles Gluten

Nutrition values per 100g:

Calories: 193 kcal/806 kJ
Fat: 12.6 
(of which Saturates 5g)
Carbohydrates: 0g
(of which Sugars 0g)
Fibre 0g
Protein: 20g
Salt: 0.16g

How To Store

Our beef braising steaks are delivered fresh in an insulated box. They are butchered fresh to order and will arrive with a 6-day shelf life (including the day of delivery). We recommend for these to be stored below 4 degrees or alternatively, you can pop them in the freezer for up to 6 months. 

Our Farms & Suppliers  

We source our organic beef from our exclusive network of local Devon organic farms. The cows spend their days grazing freely on a wide variety of native grasses, wildflowers and herbs, roaming the fields and resting under the trees. In the winter, they are given homegrown, organic silage and hay to munch throughout the day. We support traditional British cattle breeds that benefit from natural, slow-growing lives and produce beautifully marbled beef. Our beef is then hung for at least 21 days to mature the flavour for tender, flavourful meat. This creates an exceptional flavour and soft texture that is second to none. From our own cured pastrami to slow-roasting joints, we are immensely proud of our organic, pasture-fed beef.

How To Cook

We Recommend: 

Ingredients:

• 4 braising steaks
• 2 tablespoons olive oil or vegetable oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 carrots, peeled and chopped
• 2 stalks celery, chopped
• 1 cup red wine or beef broth
• 1 cup beef broth (additional)
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 bay leaf
• 1 teaspoon dried thyme or rosemary (or 2 teaspoons fresh)
• Salt and freshly ground black pepper, to taste
• Optional: 1 tablespoon flour (for thickening)

Instructions:

1. Preparation:

   • Season the Steaks: Pat the braising steaks dry with kitchen paper and season generously with salt and pepper on both sides.

2. Sear the Steaks:

   • Heat Oil: In a large, heavy-based pot or Dutch oven, heat the olive oil over medium-high heat.
   • Brown the Steaks: Add the steaks in batches if necessary to avoid overcrowding. Sear them on all sides until they are well browned, about 4-5 minutes per side. This step adds rich flavour. Remove the steaks and set aside.

3. Sauté Vegetables:

   • Cook Vegetables: In the same pot, add the chopped onion, garlic, carrots, and celery. Sauté until the vegetables are softened and the onion is translucent, about 5-7 minutes.

4. Deglaze the Pot:

   • Add Tomato Paste: Stir in the tomato paste and cook for another minute.
   • Add Liquid: Pour in the red wine (or beef broth) and use a wooden spoon to scrape up any browned bits from the bottom of the pot. This is where a lot of the flavour comes from.

5. Braise the Steaks:

   • Add Broth and Seasonings: Return the steaks to the pot. Add enough beef broth to cover the steaks about halfway. Stir in Worcestershire sauce, bay leaf, and dried thyme or rosemary.
   • Simmer: Bring the liquid to a simmer, then reduce the heat to low. Cover the pot with a lid.

6. Slow Cook:

   • Cooking Time: Braise the steaks for 2.5 to 3 hours, or until they are tender and easily shredded with a fork. Check occasionally to ensure there’s enough liquid in the pot; add more broth or water if needed.

7. Thicken the Sauce (Optional):

   • Thicken Sauce: If you prefer a thicker sauce, remove the steaks once they are tender and set aside. Stir 1 tablespoon of flour into the remaining liquid to thicken it, or mix 1 tablespoon of cornstarch with a little cold water and stir it into the pot. Simmer until the sauce reaches your desired consistency.

8. Rest the Steaks:

   • Resting Time: Let the steaks rest for a few minutes before serving. This helps the juices redistribute.

9. Serve:

   • Slice and Serve: Slice the steaks against the grain or shred them, depending on your preference. Serve with the braising vegetables and the sauce spooned over the top.

10. Accompaniments:

    • Braised steak pairs well with mashed potatoes, rice, crusty bread, or buttered noodles. Steamed or roasted vegetables are excellent side dishes as well.
11. Enjoy: Your perfectly cooked Braising steak!