Braising Steak 400g


The Black Farmer braising steak comes from the lean silverside of beef. Silverside is sometimes used as an economical roasting joint, but we think it is better to use in slow-cooked casseroles and stews. This braising steak is relatively lean for this type of cooking, so it will hold its shape once braised. With careful slow cooking, you will get a soft, yielding piece of meat that is bursting with savoury flavours.

SKU: 1551 Categories: , , ,

We recommend practising making the perfect slow-cooked meat, and this braising steak is a great way to do so. Start by coating it lightly in well-seasoned flour. Heat a cast-iron casserole dish and add butter and a little oil. Fry the pieces in small batches until they are sealed and browned all over. Remove the steaks and set aside. Deglaze the pan and add finely chopped onion, carrot and celery. Once soft, add red wine, light beef stock, a pinch of cornflour and a bouquet garni. Put the lid on the casserole dish and put in the oven at about 140 centigrade/ Gas mark 1. Braise for 3 hours. Once cooked, you’ll get a silky, sticky and hugely flavoursome dish. Serve simply with steamed vegetables and mashed potato.


We source local meat from farms in Wiltshire, Somerset and the South West. The Black Farmer makes sure that we get the absolute best and most sustainable breeds for the season. Our free range cows feed on grass and lead happy lives in the great British countryside. By working with local produce and farmers, we promote and encourage a sustainable and ethical approach to meat eating. This reduces animal stress and lowers food miles as much as possible.


We vacuum pack our braising steak to keep the meat fresh for longer. This also means it is suitable for home freezing, just make sure you defrost it properly. The easiest way is to pop it in the fridge overnight.


Shelf life of this product is 12 days from date of delivery. This pack is approximately 400g. 


Cooking instructions:

  1. Remember to remove your beef braising steak from the packaging, pat dry and bring to room temperature

  2. Pre heat your oven to 135 oc temperature

  3. Next choose a suitable sized oven proof casserole with a tight fitting lid

  4. Season the meat just prior to colouring with good quality sea salt

  5. Make a mirepoix by neatly chopping equal amounts of onion, carrot and celery or my preferred choice of celeriac, the root of the celery plus a bay leaf, sprig of thyme and a few black peppercorns, another nice addition can be a head of garlic split in half

  6. Take a large, heavy based frying pan, and add a few drops pomace or vegetable oil

  7. Fry the meat on all sides in small batches then transfer to the casserole dish
  8. Next fry the mirepoix until lightly coloured

  9. Then add half a bottle of red wine, or a favourite local ale and reduce by two thirds then add 500 ml of Essential Cuisine beef stock, 1 tablespoon tomato paste (optional) and reduce a little, thicken with a tablespoon corn flour mixed with a little cold water and stirred into the boiling broth

  10. Pour the sauce over the meat and cover

  11. Place in the centre of the oven and cook for approximately 3 hours, the meat should be tender when pierced with a meat fork

  12. Remove from oven, carefully take out the beef and keep warm

  13. Pass off the juices through a fine sieve into a clean sauce pan and reduce to a glossy finish then pour back over the meat ready to serve


Product photography is representative only.  As these products are freshly butchered for your order, sizes and thicknesses may vary.  Weights and portions will be as stated.

This product is likely to containpieces of packed meat.