Hand diced by our qualified butchers our meat is selected from cuts from the Fore Quarter of our grass fed Angus Beef.
Traditionally matured for extra flavour, best used for braising in the oven or slow cooker. Diced Beef Angus 1kg
How do I cook Diced Angus Beef so it is Tender
Brown meat in a pan, add root vegetables (celeriac, onions, carrots, etc.)
Add stock, wine, herbs, bay leaves and cover.
Cook slowly on the hob, on a low heat until tender.
Is Diced Angus Beef the same as Stewing Beef
Boasting deep flavour and meltingly tender texture, this high-quality beef steak makes hearty and wholesome dishes all year round.
Cut but chuck, our versatile Stewing Steak is perfect for long, slow cooking, as well as in curries, stir-fries, and pies. Diced Beef Angus 1kg
Beer braised beef with fine green beans and savoy cabbage
Ingredients
1 tbsp vegetable oil
2 x 225g diced braising steak
6 small shallots (peeled)
150 g chestnut mushrooms (thick slices)
150 ml good quality pale ale
350 ml boiling water
1 Oxo beef stock pot
2 tbsp tomato puree
2 bay leaves
½ tsp demerara sugar
½ tsp cracked black pepper
15-20g Cornflour/water
Step 1
Preheat the oven to 160°C fan.
Step 2
In a frying pan add the vegetable oil, when the pan is hot, add the beef. Fry until browned, add the shallots and mushrooms, continue to fry for a further 2 minutes.
Step 3
Transfer from the frying pan to a suitable casserole dish with lid. Add the ale, beef stock, tomato puree and bay leaves and stir well.
Step 4
Place in the oven for 2 – 2 ½ hours or until the meat is tender (Stir half way through cooking).
Step 5
Remove the bay leaves.
Step 6
Making a slurry with the cornflour and water, thicken to your preferred thickness and add the sugar. Place back in the oven for 10 minutes.
Step 7
Season with cracked black pepper to taste. Serve with green beans, savoy cabbage and your favourite potatoes.
