What Is Braising Steak?

Braising steak is beef that is best cooked slowly with liquid until tender. It is usually cut from harder-working parts of the animal, which means it has plenty of flavour but needs time to soften.

It is not the kind of steak you quickly fry in a pan and serve pink. Braising steak is made for casseroles, stews, slow cookers, pies, rich gravy dishes and proper comfort food.

Cook it quickly and it can be tough. Cook it low and slow, and it becomes soft, rich and full of deep beef flavour.

What cut is braising steak?

Braising steak is not always one single cut. It is more of a butchery term for beef that is suitable for braising and slow cooking.

Depending on the butcher, braising steak may come from cuts such as chuck, shoulder, skirt, blade, shin or other slow-cooking beef cuts. These muscles do more work, which gives them flavour but also means they need gentle cooking.

At True Bites, braising steak is selected for slow cooking, casseroles and hearty beef dishes. It is the sort of beef you want when you are cooking with stock, gravy, onions, vegetables, wine, tomato or sauce and giving it time to become tender.

Why is it called braising steak?

It is called braising steak because it is designed for braising.

Braising is a cooking method where meat is usually browned first, then cooked slowly with liquid. The liquid might be stock, gravy, wine, beer, tomato sauce or a mixture of ingredients.

That slow, moist cooking breaks down the connective tissue in the beef and turns a tougher cut into something tender and flavourful.

Is braising steak good for slow cooking?

Yes, braising steak is excellent for slow cooking.

That is exactly what it is for. It works well in the oven, on the hob or in a slow cooker. The key is to give it enough time, rather than treating it like a quick steak.

If you are using a slow cooker, brown the beef first if you can. It adds more flavour to the finished dish. Then cook gently with stock, gravy, vegetables or sauce until the meat is tender.

Braising steak vs stewing steak

Braising steak and stewing steak are very similar, and the terms are sometimes used interchangeably.

The main difference is usually how the beef is cut and sold. Braising steak is often sold as larger slices or steaks, while stewing steak is often diced into chunks ready for casseroles and stews.

Both are designed for slow cooking. Both need time. Both can make brilliant beef dishes when cooked properly.

Braising steak vs chuck steak

Braising steak is a broader term, while chuck steak is a specific cut.

Chuck steak comes from the shoulder area of the animal. It is full of flavour and well suited to slow cooking.

Braising steak can include chuck or other slow-cooking cuts. So chuck steak can be used as braising steak, but not all braising steak is necessarily chuck.

If you want more detail on chuck specifically, read our guide to what chuck steak is.

What is braising steak good for?

Braising steak is ideal for hearty, slow-cooked meals where you want rich beef flavour.

Use braising steak for:

• Beef casserole
• Beef stew
• Steak pie filling
• Slow cooker beef
• Braised beef in gravy
• Beef bourguignon-style dishes
• Beef ragu
• Beef with onions and mushrooms
• Rich winter comfort food
• Batch cooking

It is the kind of beef that fills the house with that proper slow-cooked smell. Very hard to beat on a cold day.

How do you cook braising steak?

The best way to cook braising steak is to brown it first, then cook it slowly with liquid.

1. Remove the braising steak from the packaging and pat dry with kitchen paper.
2. Season with salt and pepper.
3. Heat a little oil in a frying pan.
4. Brown the beef on both sides over a high heat.
5. Transfer to a casserole dish or slow cooker.
6. Add onions, vegetables, stock, gravy, wine, tomato or sauce.
7. Cover and cook gently until tender.

For oven cooking, braising steak usually works well at around 160°C to 180°C, depending on the recipe, for 2 to 3 hours, or until tender.

For slow cooking, cook on low for around 6 to 8 hours, depending on the size of the pieces and the recipe.

Why is my braising steak tough?

If braising steak is tough, it usually has not cooked for long enough.

It might sound backwards, but slow-cooking cuts often go through a stage where they feel firm before they become tender. They need time for the connective tissue to break down.

If your braising steak is still tough, keep cooking it gently. Make sure there is enough liquid in the dish and avoid boiling it hard for long periods. Gentle cooking is the key.

Can you fry braising steak?

You can fry braising steak to brown it, but it is not usually best eaten as a quick-fry steak.

If you cook it quickly and serve it like sirloin or ribeye, it may be tough. It is much better browned first, then cooked slowly with liquid until tender.

If you want a quick steak, choose a cut like sirloin, ribeye, rump, fillet, flat iron or minute steak instead.

FAQs

What is braising steak?

Braising steak is beef suited to slow cooking with liquid. It usually comes from harder-working cuts that become tender when cooked gently over time.

What cut of beef is braising steak?

Braising steak can come from several slow-cooking beef cuts, including chuck, shoulder, blade, skirt, shin or similar cuts, depending on the butcher.

Is braising steak the same as stewing steak?

They are very similar. Braising steak is often sold as larger slices or steaks, while stewing steak is usually diced. Both are best cooked slowly.

Can you cook braising steak in a slow cooker?

Yes, braising steak works very well in a slow cooker. Brown it first if you can, then cook with stock, gravy, vegetables or sauce until tender.

How long does braising steak take to cook?

Braising steak usually takes around 2 to 3 hours in the oven, or 6 to 8 hours on low in a slow cooker, depending on the recipe and size of the pieces.

Can you use braising steak for steak pie?

Yes, braising steak is excellent for steak pie filling. Cook it slowly with onions, stock or gravy until tender before adding it to the pie.