 |
The
list below details the best cuts of beef for casseroling. |
| • Braising
steak |
|
| • Diced
steak |
| • Shin
beef, diced or in the piece. |
| • Thick
skirt, diced or in the piece. |
| • Shoulder
steak, diced or in the piece. |
| • Chuck
steak, another name for shoulder steak. |
• Extra
lean minced steak, our mince is so lean you need to add
oil to fry off!) this is on special offer take 4 x 500g and
get the next 500g free! A saving of 20% |
| • Ox
tail |
| • Cow
heel |
| • Jewish
fillet, a special braising steak. |
Casseroling is best suited for the least tender cuts
of beef. This is a slow, moist cooking method, by which cubes
of meat are cooked gently in liquid, on the stove top or in
the oven. Browning the beef in oil for a casserole will seal
in the juices and so improve the final flavour and colour.
|
|  |
