Braising Steak


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.

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.

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.

SKU: 8122 Categories: , ,
Discover the secret to succulent, tender, and flavor-packed meals with our Braising Steak at The Black Farmer. Sourced from responsibly raised, high-quality cattle, our Braising Steak is the epitome of comfort food. This versatile cut is perfect for slow cooking, allowing the flavors to meld together and create a truly satisfying dish. Whether you’re preparing a hearty beef stew, a rich and savory curry, or a melt-in-your-mouth pot roast, our Braising Steak delivers an exceptional dining experience. With its well-marbled texture and robust flavor, this cut promises a tender bite that will leave you craving more.
To preserve the quality and freshness of the Braising Steak, proper storage is essential. Store the bag of braising steak in the refrigerator at a temperature below 40°F (4°C). Ensure that the bag is tightly sealed to prevent any contamination or exposure to air. When stored correctly, the braising steak can be refrigerated for up to 2-3 days. If you don’t plan to use it within that timeframe, you can also freeze the braising steak. Place the steak in airtight freezer-safe containers or resealable plastic bags, removing as much air as possible before sealing. Frozen braising steak can maintain its quality for approximately 3-4 months. Before cooking, thaw the steak in the refrigerator. It is important to cook thawed steak promptly and consume it within a few days for optimal taste and safety.
This pack contains 2 pieces.
Your item will arrive in a 100% recycled box lovingly packed with FSC-certified shredded spruce from Britain and Sweden, natural sheep’s wool insulation and non-toxic chilled gel packs, all of which can be reused, composted or recycled. To recycle the gel packs, simply cut a corner and dispose of the contents through your normal domestic waste system, as the gel isn’t harmful to the environment. Better still, reuse them by storing in the freezer and chilling other products. The only component from our packaging that can’t be recycled are the foil liners which need to be go in household waste; the poly bags meat comes in needs to go in plastic recycling.


Cooking instructions for braising steak weighing 400g:

1. Preheat your oven to 160°C (320°F).
2. Season the braising steak with salt and pepper to taste.
3. Heat a large, oven-safe skillet or Dutch oven over medium-high heat.
4. Add a small amount of cooking oil to the pan and swirl it around to coat the bottom.
5. Once the oil is hot, carefully place the seasoned braising steak in the pan.
6. Sear the steak on each side for about 2-3 minutes until it develops a brown crust.
7. Remove the steak from the pan and set it aside on a plate.
8. In the same pan, add diced onions, carrots, and celery, and sauté them until they begin to soften.
9. Return the braising steak to the pan and pour in enough beef or vegetable broth to partially submerge the meat.
10. Bring the liquid to a simmer, then cover the pan with a tight-fitting lid.
11. Transfer the pan to the preheated oven and let the steak braise for approximately 2-2.5 hours until it becomes tender.
12. Check the steak occasionally and add more broth if needed to prevent it from drying out.
13. Once the steak is fork-tender, remove it from the oven.
14. Allow the meat to rest for a few minutes before serving.
15. Serve the braising steak with the cooked vegetables and some of the flavorful cooking liquid as a sauce.

Remember, these instructions are a general guideline, and cooking times may vary depending on the thickness of the steak and your desired level of doneness. It’s always a good idea to use a meat thermometer to ensure the internal temperature of the steak reaches a safe level (at least 63°C or 145°F for medium-rare).


Nutiritional information typical values per 100g,

as sold
Energy 160 kCal
Fat 8.6 g
of which saturates 3.8 g
Carbohydrate 0 g
of which sugars 0 g
Fibre 0 g
Protein 20.7 g
Salt 0.06 g

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