5lb Braising Steak
Serves: 2
*Cooking Time: 90 minutes
English Braising Steak cut from the Shoulder of Beef hand trimmed already for the oven.
Cuts from the Shoulder can be named in recipes as Chuck Steak, Shoulder Steak, Blade Steak or Jews Fillet, generally cooked in the oven. 
*Cooking Times are a guidline only

Recipe Suggestion:

Braised steak with onions and mushrooms in a brandy beef gravy:
  • 2 (200g) braising steaks
  • salt and pepper
  • 1 knob butter
  • a little olive oil
  • 1 large onion, sliced
  • 1 clove garlic, crushed
  • 1 glug brandy
  • 1 squirt tomato puree
  • 300ml beef stock
  • 1 bay leaf
  • 1 large handful mushrooms, thickly sliced
  • 1/4 teaspoon mustard powder
  • 1/2 teaspoon cornflour
  • 1 tablespoon water
Cooking Method
  1. Preheat the oven to 170 C / Gas 3.
  2. Season the steaks on both sides with salt and pepper and press into the meat. Heat a heavy-based casserole dish with butter and oil over medium heat. Brown the steaks well on both sides, remove and set aside.
  3. Add the onions and cook for 5 minutes. Add the garlic. Now stir in the brandy, tomato puree and stock. Bring to the boil and turn off the heat. Return the steaks to the pan and add the bay leaf and mushrooms. Ensure the steaks are embedded in the sauce.
  4. Cover and bake for approx 90 minutes. Keep an eye on the liquid to to be sure that it does not evaporate. If needed, add a few splashes of water or keep some extra stock to hand.
  5. Combine the mustard powder, cornflour and water in a small cup and mix until blended and smooth. Remove the casserole dish from the oven. Place the steaks onto warmed plates. Mix the mustard mixture into the sauce to thicken. 
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