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Braising

My problem with 'braising steak'

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My problem with 'braising steak'

BenL1 | Oct 23, 2012 05:34 AM

Hi guys.

I don't know about other countries, but most meat billed as 'braising steak' available in the UK is lean, free of tough sinew and lacking in gelatine. That is to say, lacking the qualities needed for slow cooking and therefore TOTALLY INAPPROPRIATE FOR BRAISING.

The only beef cuts that are good for slow cooking are shin, cheek, oxtail, SOME parts of the rib and MAYBE the fattier parts of chuck.

Silverside (may be called something else in the US) is always billed as being good for braising but it is quite clearly terrible for it.

Anyone agree?

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