Any advice on what to with these beautiful blade steaks. I want to cook them low and slow, and create some rich, warming peasant food.
>>7670908
This is usually my default for blade roast.
Or cubing it and making a tagine with dried plums.
I'll be making a French inspired braised blade steak, with aromatic vege (strained from the sauce), mushroom and creamy mash. I'll check back with pics if this thread gains legs.
More to come as I have a freezer heaving with ribs, sausages, a pork shoulder roast and in pride of place pork tenderloin.
Stay tuned
>>7670958
Looks good, but I'm going for something a little different.
If I had some mutton I would go out and buy a tagine right now.
>>7670962
Bbbbut Jamie Oliver says it's the one of the more flavorful cuts of beef.
>>7670985
Melbourne. Got this haul form Jonai farms just out of Ballarat.
>>7670987
Kmart is right across the road pal
>>7670981
Want the recipe for an other time? (I make it in a dutch oven, not the proper tagine vessel, because storage space is an issue)
>>7670995
Shoot mon frere, excited for new recipes from peers.
>>7671000
Feel silly?
>>7671042
Seems like a lot of effort for me to go to just to prove a stranger on the internet wrong. Besides I have better things to do, like prepare the beef for tomorrow.
>>7671050
Nah, they were of poor quality.
Pate de tete and a central Otago pinot to nourish me while I make a start on tomorrow's dinner.
>>7671062
Pyrex is what I have, Pyrex is what I'll use.
>>7671071
LGG2 actually, sorry about the inverted nature of the pictures, but from what I understand this model has a bug. I hope it doesn't detract from the experience.
Chopped carrots, white onion and turnip (I couldn't get any swede) and the sprig of rosemary, bay leaves and garlic. To be added to the deglazed pan after I braise the blade.
>>7670908
I'm lurking
>>7671002
Here.
Braising the beef in olive oil and butter, dusted with seasoned flour, in batches.
>>7670908
Get a pressure cooker and make Indonesian beef rendang. Cook it for minimum 1 hour in the pc, longer if you can.
Go to your local Asian market and buy "chilliz dry rendang paste". It comes in a goldish box, you just add a 400ml can of coconut cream.
If you have it handy, add some fresh galangal, lemongrass, 3-4 red chillies diced kafir lime leaves.
You'll thank me later m8
>>7671154
Cheers dude, I just got back from indo, loved the warung food over there, and the slow roast suckling pig was outrageously good.
My beef stock is warming, beef is browned, and the veg is cooking in the juices
Adding 2 bay leaves, a.sprig of rosemary and 4 cloves of garlic
Deglazed the pan with red wine and a little red wine vinegar. Added beef stock and bringing to the boil. The smell is amazing.
Beef, veg and stock mix in the dish to be cooked at 140 degrees for 2~3 hours. Season well.
>>7671201
looks awesome, I take it you cover the tray witrh foil, or a lid?
>>7671148
that's not braising. braising is cooking it in a liquid
Well I got too high, fell asleep and overcooked it, meat tastes good, though the dish is pretty dry.
Guess I'll try rescue it with reduced stock sauce and a gremolata.
>>7671903
Foil, and the lid for airtightness.
>>7671914
Yes, browned the blade ofc.
