Braising Steak coronation finished over the hot coals

finished over the hot coals and brushed with the cooking liquor

Some of the top smoking restaurants we supply advocate wrapping the beef in greaseproof paper once an initial ‘bark’ has formed

which is made of potatoes

the rest being sprinkled over the underside

and citrus

Braising Steak coronation finished over the hot coalsBraising Steak from Heritage Breed Chuck Braising steak, as the name suggests, is ideal for long, slow cooking methods that coax out flavour and tenderness. Naturally lean and rich in connective tissue, it is cut from the chuck section of the forequarter, a hardworking muscle group that delivers deep, savoury character when cooked gently. Also known as casserole steak, this versatile cut forms the foundation of many comforting dishes: think slow