Braising Steak

Braising steak is a lean beef cut for long, gentle cooking. Ours is ideal for stews, pies, curries and casseroles because slow cooking in liquid breaks it down until it is tender. Brown the pieces first, add onions, stock and some herbs, then leave it low and slow in the oven for two to three hours. Serve with mash or dumplings and plenty of gravy. It freezes well once cooked.