What cut of beef is best for a casserole? (2024)

Hello,

Chuck, braising and stewing are all suitable for long slow cooking.

Delia says….

My own favourite cut for braising, where I live in East Anglia is calledchuck and blade steak. In other regions it can be calledshoulder, which is exactly where it is. If you want large pieces of meat rather than cubes,thick flankis suitable: actually, from the hindquarters and calledround or flesh endin Scotland orbedpieceelsewhere.Beef skirt comes from below the diaphragm of the animal. It is however an excellent cut for braising and one end can even be grilled if scored across the grain and tenderised by marinating before cooking.

Stewing beefcan come from the neck and cod. These are accorded some undignified titles such as sticking, or in Scotland gullet, or in the North vein or sloat!!

Also suitable for stewing isthin flanwhich is sometimes just calledflank. Leg and shin beef also stew beautifully given enough time.

Kind regards

Lindsey