How to Cook Braised Steak

What braising means

Braising is a slow cooking method that uses liquid and gentle heat to break down tougher cuts of meat. The process can transform cheap beef into tender pieces that fall apart when served.

You cook the meat in a covered dish, either in the oven or a slow cooker, for several hours. The lid traps steam and keeps everything moist while the low temperature does its work.

The liquid does not need to be plain water. Stock, wine, stout, ale, tinned tomatoes or a mixture of these all work well. Each gives a different character to the finished dish, so you can make the same cut of beef taste quite different depending on what you add to the pot.

Choosing the right cut of beef

Braising suits cheaper, harder working cuts of beef. These contain more connective tissue, which breaks down during the long cooking time and adds richness to the sauce.

Look for these cuts at your butcher or supermarket meat counter:

• Braising steak
• Chuck steak
• Beef skirt
• Shin of beef
• Stewing steak

Names for cuts vary depending on where you are in the UK, and supermarkets sometimes use their own labelling. A local butcher will know what you need if you explain you want beef for slow cooking in liquid. There is no point buying expensive cuts like sirloin or fillet for braising. They will not improve the dish and the money is better spent elsewhere.

Most supermarkets sell pre-cut braising steak in the chilled meat section. This is usually cut from the chuck or blade and works perfectly well for a midweek dinner.

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Basic method for braised steak

Start by browning the meat in a hot pan with a little oil. This step adds colour and builds flavour through caramelisation, so it is worth doing when you have the time. Some cooks skip it when using a slow cooker, though the finished dish will taste less rich.

Place the browned meat in an ovenproof dish with a tight fitting lid, or transfer to your slow cooker. Add chopped onions, carrots and celery if you like. Pour over enough liquid to come about halfway up the meat, adjusting slightly depending on whether you are using the oven or slow cooker. Season with salt and pepper.

For oven braising, cook at around 150C (130C fan) for two to three hours. Check occasionally and add more liquid if it looks dry. The meat is ready when it yields easily to a fork.

Slow cookers need longer. Set on low for six to eight hours, or high for four to five hours. The exact timing depends on your model and the size of your meat pieces, so check your manufacturer's guidance when trying a new recipe.

Common flavourings include bay leaves, thyme, Worcestershire sauce, tomato puree and a splash of red wine. Experiment to find combinations you enjoy.

Tips for better results

Cutting the meat into similar sized pieces helps everything cook evenly. Pieces around five to six centimetres work well for most recipes.

Do not lift the lid too often during cooking. Each time you do, heat escapes and extends the cooking time. A quick check halfway through is usually enough.

If the sauce seems thin when the meat is done, remove the meat and simmer the liquid on the hob until it thickens. You can also stir in a little cornflour mixed with cold water for a quicker result.

Braised steak reheats well, making it a good choice for batch cooking. Warm it through gently on the hob or in a low oven to avoid drying out. Store in the fridge for up to three days or freeze for up to three months. Let it cool completely before refrigerating or freezing.

Serve with mashed potato, crusty bread or rice to soak up the sauce. Steamed greens, buttered cabbage, peas or glazed carrots all make simple side dishes that balance the richness of the meat.