Slow Cooker Braising Steaks

When someone mentions steak, you’re probably not thinking about the braising kind. It’s more likely to conjure up images of a slowly sizzling fillet or sirloin with a tasty peppercorn sauce, golden chips and a few green veggies. Whilst that does sound delicious, you don’t always have to choose the fancier cuts of meat. Braising steak has a rich flavour that intensifies over time and that goes beautifully with meaty sauces and fresh greens.

Not sure about it? Here’s what you need to know about this delicious meat and a few ideas on how to slow cook it.

What is braising steak?

Braising steak is actually a term to cover a few different cuts of beef such as leg, brisket, flank, chuck and skirt.  Whilst they’re all different parts of the animal, they do have a few things in common – such as being cuts of hard-working muscles that are tough and that need a long, slow cooking time. They’re generally pretty inexpensive, have a deep, meaty flavour and are perfect for winter-warming stews.

When buying braising steak, try to get a cut with good marbling, layers of fat and some connective tissue. These parts break down during the slow cooking process and add an extra depth of flavour whilst keeping the meat succulent and tender. 

How should you cook braising steak?

Because they come from working muscles (unlike fillet that comes from the middle of a cow’s back and is, therefore, 

more tender) braising steaks need a little extra love and attention. Don’t try to cook them like you would other steaks. Even top chefs with all the butter in the world would struggle to make braising steaks tender and juicy in a pan. They need to be cooked low and slow. 

As with other cuts of meat, browning the steak to begin with is a good idea to keep in the mixture and release some of the flavours into the gravy. You should also coat the braising steak in flour to give it a better colour and texture.

How long should you cook braising steak for?

That really depends on the recipe. For the most tender, buttery meat, we recommend 6 to 8 hours of cooking time on the lowest slow cooker temperature. The results are tender, intensely flavoured meat with a rich and delicious sauce.

There are numerous amazing recipes for braising steak – everything from Guinness stew to goulash. Search here for a full list of our delicious recipes.

What to serve with braising steak?

Now that’s a question, and the answer is really anything you like. Classic roast dinner sides go well, such as roast potatoes, green beans, carrots and parsnips. If you’re wanting to try something a little fancier, you can serve it with a potato gratin, dauphinoise or homemade chips. You can even go for Yorkshire puddings if you like!

When actually cooking the braising steak, ales, herbs such as thyme and rosemary, and mustard go amazingly with the rich meaty flavour. In the long cooking time, they melt away to create a delicious deep-flavoured gravy – perfect for coating the meat and dipping the sides in!

How many calories are there in braising steak?

There are roughly (and that really is roughly) 230 calories per serving of braising steak. This, of course, goes up a little if you’re serving them with creamy potatoes or triple cooked chips. Perhaps not the perfect light summer lunch, but it doesn’t get much better than eating a braising steak stew on a cold autumn evening.