Braising steaks are usually derive from the hardest working muscles of a cow: the skirt, leg, chuck or flank. Because they’re so hard working, it means the beef is very tough, but also the most tasty! As a result, you want to make sure you’re cooking your braising steaks slowly and for long durations! These much cheaper cuts however, deliver some of the richest and most flavoursome beef dishes you’ll have ever tasted – especially when well marbled with fat throughout the meat! You want to make sure you’re cooking braising steaks when diced up into smaller pieces; this will make sure the beef breaks down nicely when being cooked!
We recommend serving your braising steak with Creamy mash and and buttered, steamed broccoli! Yum! Enjoy!