Know what’s on your plate
Braising steak
Calories & nutrition facts
beef, raw, lean
Nutrition facts
Per 100 g% DV- Calories 139 kcal —
- Protein 22 g 44%
- Carbohydrate 0 g 0%
- Fat 5.7 g 7%
- Saturated fat 2.4 g 12%
- Fibre 0 g 0%
- Sugars 0 g —
- Sodium 64 mg 3%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin C 0 mg 0%
- Vitamin D 0.5 µg 3%
- Vitamin E 0.09 mg 1%
- Thiamin (B1) 0.07 mg 6%
- Riboflavin (B2) 0.28 mg 22%
- Niacin (B3) 4.2 mg 26%
- Pantothenic acid (B5) 0.61 mg 12%
- Vitamin B6 0.45 mg 26%
- Biotin (B7) 1 µg 3%
- Folate (B9) 50 µg 13%
- Vitamin B12 2 µg 83%
Minerals
- Calcium 5 mg 0%
- Iron 1.5 mg 8%
- Magnesium 20 mg 5%
- Phosphorus 190 mg 15%
- Potassium 320 mg 7%
- Zinc 6 mg 55%
- Selenium 7 µg 13%
- Iodine 17 µg 11%
Similar foods
- Beef stewing steakstewed, lean185 kcal / 100 g
- Beef sirloin steakraw152 kcal / 100 g
- Veal stewing steakraw117 kcal / 100 g
- Topside beefraw, lean116 kcal / 100 g
- Silverside beefraw, lean134 kcal / 100 g
- Rib roast beefraw, lean145 kcal / 100 g
- Stewing beefcomposite cuts, 0mm (0) trim, raw153 kcal / 100 g
- Boiling beeflean, raw132 kcal / 100 g
- Sirloin beef jointroasted, lean188 kcal / 100 g
- Bottom round steakbeef, separable lean only, trimmed to 0" fat, all grades, cooked, braised214 kcal / 100 g
Questions about Braising steak
What is braising steak?
It is beef sold for slow, moist cooking; it may come from cuts such as chuck, blade or skirt. These cuts can be firm when cooked quickly but turn tender when given time in liquid.
How long should you cook braising steak in the oven?
Brown it first, then cook it covered with a little stock or other liquid at 150 °C for about 2½–3 hours. It is ready when a fork slips in easily and the meat pulls apart without resistance.
Can you cook braising steak in a slow cooker?
Yes. Brown the pieces in a hot pan first for deeper flavour, then cook them with a little liquid on low for 7–8 hours or on high for 4–5 hours, until tender.
Which dishes are made with braising steak?
It works well in beef stew, steak and kidney pie filling, Lancashire hotpot and beef bourguignon. Cut it into even-sized pieces so they soften at roughly the same rate.
Can you use stewing steak instead of braising steak?
Yes: beef stewing steak is a close substitute, and you can use it in the same recipes and cooking times. Brisket also suits slow braising, though its texture is more stringy.
How do you choose braising steak at the butcher’s?
Choose pieces with a little fine marbling and a fairly even thickness; a thin layer of connective tissue is useful in a slow-cooked dish. Ask which cut it is if you want pieces with a consistent texture.
How should you store braising steak?
Keep it covered in the fridge and use it by the date on the packaging; freeze it if you will not cook it in time. Thaw it in the fridge, and refrigerate cooked leftovers promptly in a sealed container.
Source: CoFID (UK) 18-006 · per 100 g · carbohydrate per EU label, fibre excluded
