Ask any butcher which beef dishes are the most forgiving and they will point you to the slow-cooked ones. The cuts that benefit most from a low oven for a few hours are often the most flavour-packed and the best value.
Which Cuts to Choose
| Cut | Best for | Approximate cooking |
|---|---|---|
| Lean diced steak | Stews, casseroles, curries and pies | 150C oven, 2.5 to 3 hours |
| Oxtail | Rich stews and deeply flavoured stocks | 150C oven, 3 to 4 hours, until the meat leaves the bone |
| Beef ribs | Braised rib dishes | 150C oven, around 3 hours |
| Lean minced steak (5% fat) | Ragu, chilli and bolognese | Gentle simmer, 1.5 to 2 hours |
| Topside | Pot roast with stock and vegetables | 150C oven, around 3 hours for 1kg |
Why These Cuts Slow Cook So Well
The working muscles hold more connective tissue, which is tough at speed but melts into silky gelatin at a low, steady temperature. That is why slow-cooked beef feels so tender, while a lean roast can slice dry if you overshoot.
Our Braising Rules
- Brown the meat properly first: colour equals flavour.
- Keep the heat low and steady, a bare simmer rather than a boil.
- Give it time. The meat will tell you when it is ready by yielding to a spoon.
You will find lean diced steak, oxtail and beef ribs in our beef counter, with delivery and collection available on every order.
