Somehow I already wrote my about connective tissue in meat and how it affects the texture of dishes cooked from this meat. That collagen plays the role of a kind of scaffold for contracting myosin fibers. And this most exciting elasticity of a steak fried until rare, is just the result of the fact that the collagen was not completely turned into gelatin under the influence of high temperature, but at the same time it did not shrink enough to become too rubbery.
One of my favorite cuts is I have written about him more than once. But today I decided to cook from it not a steak, as usual, but a roast beef. And not just roast beef, but the one that I cook for a long time, at an extremely low temperature.
The tender flesh of the shoulder blade, as this piece is called in Russian, just differs from other cuts of beef in a large number of veins of connective tissue. But these veins are such that they are boiled down quite easily and are generally extremely tender. The texture of the steak from this piece is vaguely reminiscent of boiled tongue. My idea was that in such a piece there should not be any wadding even with long cooking.
To test my idea, I took a small AA flat iron, that is, without the bells and whistles.
The piece was about one and a half kilograms. I did not cut off any films and fat from it.
Just bandaged, fried on all sides in a pan to honor the memory of Louis-Camille.
Then I smeared it on all sides with the usual American yellow mustard, into which I poured a tablespoon of Montreal steak mix.
And then I put it in the oven at 65C for 8 hours. When I took out the inside of the piece, the temperature was 55C.
I cut off a piece, tried it, cut it off again, tried it again, cut it off again.
I had to force myself to stop. I looked, it turned out I ate half a piece. Unusually tender roast beef turned out. And even lived in the middle of the piece was soft and tasty, like a jelly. The thick edge, the one that is now fashionable to call ribeye, although it is also good, but completely different in texture. There is tenderness, well, just like newlyweds. Just some kind of Mark Fradkin. In short, I recommend that all boys prepare this for their girls. Hurrah, comrades!
LLC "Bryansk Meat Company"
Beef pulp shoulder blade marble boneless Miratorg chilled.
Semi-finished meat product from beef large-sized boneless category A, chilled.
Vacuum packed.
The pulp of the shoulder blade will be a wonderful basis for a fragrant broth! The “marbling” of meat is easy to determine by the network of thin fatty layers that melt during cooking and make the beef very juicy.
Miratorg is more than 20 years of success. Why do customers trust the company? All products comply with international environmental standards, and the production process is built according to modern technologies. The result is consistently high quality and the title of market leader!
Ingredients: shoulder pulp.
Directions for cooking: fry, bake, simmer until tender.
The nutritional value per 100g of product: proteins - 12g, fat - 35g.
The energy value: 230 kcal.
Store at -1.5"C to +4"C.
Shelf life 45 days.
Weight: 0.9-1.3kg.
TU 9214-017-18181321-14
Steaks are a very "masculine" dish. Women (even those who are magicians and craftswomen in the kitchen) rarely understand steaks, know how to cook them and are not afraid to eat them.
From women, you can often hear phrases in the spirit of "I marinated pork here, beaten it off, fried it, oh, what a delicious steak, but with mayonnaise!")))
Let's immediately dot all the "e": only BEEF can be a steak and nothing but it.
In stores, you can often find on sale "sturgeon steak" or "mutton steak" (anything that has the appropriate shape is called a steak) - these are erroneous names (in stores, erroneous price tags are not uncommon, for example, such fish as "salmon" and "trout" does not exist in principle, but what do we see on the shelves?)
Many people believe that the most juicy, soft and delicious beef This is steam meat. This is a popular misconception. Fresh meat is tough and has an unpleasant and specific smell and taste.
But the maximum softness, juiciness and characteristic taste has "seasoned" meat, which has been aged for several weeks under certain conditions (at a temperature of 2-4 degrees and a certain humidity). Aged meat has a dark color (much darker than usual).
At the same time, "marble" grain-fed beef is considered ideal for frying - this is the meat of cows of special breeds, which are fed in a certain way, so that the thinnest strips of fat form in the thickness of the meat.
"marble" veins in beef Miratorg
If attitudes/religion/beliefs/health allow you to eat meat, then marbled beef is a must try. If you haven't eaten steaks from marbled beef, consider that you know nothing about meat))
Marbled beef has only one drawback - the high price. For example, Japanese wagyu beef can cost 25-30 thousand rubles per kilogram.
Miratorg beef is much cheaper, but ready-made Miratorg steaks will still cost you quite a lot - for example, 1400 rubles for 400 grams of filet mignon.
For many, this amount is very significant, so I recommend paying attention to the "blank tenderloin".
I don't write reviews for things I haven't eaten, so my photos often show half-eaten foods. Sorry)
"Shoulder tenderloin" is a piece of pulp without bone and cartilage , with one small film around the edge of the piece. Consider that there is no waste - the whole piece will go to work.
The meat is sold as a single piece in vacuum packaging - piece 1.3-1.5kg, you have to buy all.
In the package and refrigerator, the meat is stored for more than a month(check expiration dates) after opening the package - 24 hours.
From personal experience: my husband and I fried and ate Miratorg beef within 48 hours after opening, and the leftovers were boiled or frozen (and then boiled) or made cutlets out of them. No one was poisoned and the meat did not have to be thrown away.
Sold in the supermarket chain Crossroads", "Auchan", "Azbuka Vkusa", "The Seventh Continent" , however, I recommend buying Miratorg beef at Auchan or, at worst, at Crossroads.
There is more choice, and the pieces are fresher and the prices are much nicer.
Without discount a piece of "shoulder tenderloin" will cost you 800-850 rubles kilogram , but there are often discounts on Miratorg beef and discount price 600-700 rubles .
I personally have no complaints about the "marbling" of Miratorg beef. Although it is customary among aesthetes to scold Miratorg (like any Russian food products), I believe that in terms of marbling and palatability it will give odds to some Australian suppliers.
"Shovel tenderloin" has a convenient elongated shape and is perfectly cut into individual steaks.
A SIMPLE RECIPE FOR COOKING "RIGHT" STEAKS
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So, you made up your mind and bought marbled beef. What to do with it next and what do you need?
In any case, you will need a good sharp knife, salt, vegetable oil(ideally olive, but sunflower is also suitable), as well as:
Beginners are usually going to do well done steak is WRONG.
Well done frying will simply turn your steak into a piece of ordinary medium-hard meat and you will not understand what the salt is.
And before you start frying, remember a few basic rules:
- steaks are not marinated! Good marbled meat does not need a marinade. In bad restaurants, marinade is trying to mask the lack of good taste of beef.
- steaks are not salted or peppered either before frying or during it. All seasonings - on the finished steak
- better undercooked than overcooked. An undercooked steak can be thrown into the pan again. You can't do anything with overdone.
Let's start cooking.
STEP 1:
Cut the meat into pieces 2-2.5 cm thick. The thicker the piece, the more "blooded" it will be.
Let the meat rest for about 30 minutes.
STEP 2:
While the steak is resting, set the power of the stove to 2/3 of the maximum. This rule works for 99% of household electric and gas stoves. I have the most primitive stove (as you can see in the photo below) - I set 4 out of six possible divisions.
We put the pan on the stove and let it warm up and get hot.
A drop of water falling into the pan should evaporate instantly.
STEP 3:
Brush the steaks well with oil on both sides.
If there is no brush, you can smear with your fingers or a cotton pad, or simply dip the steaks in a saucer with oil.
We prepare a separate clean plate for EVERY steak and something to cover this plate with (a piece of foil, a lid, another plate).
STEP 4:
We put the steak in a hot pan, turn on the stopwatch, and then it remains only to turn the steak over in time and remove it from the pan in time.
What degree of doneness do you want?
- Rare- fry 2.5 minutes on each side
- Medium Rare- 3.5 minutes per side
- Medium- 4.5 minutes per side
- Medium Well- 5.5 minutes each side
- well done- 7 minutes per side
If you have a cooking thermometer that allows you to determine the temperature inside a piece of meat, then the system is as follows:
- Rare- fry for 2 minutes on one side, turn over, stick the thermometer probe and fry until the temperature reaches 50 degrees
- Medium Rare- fry for 3 minutes on one side, turn over, stick the sensor and bring it to 55 degrees inside the piece
- Medium- 4 minutes on one side, turn over, bring to 60 degrees on the thermometer
- Medium Well- 5 minutes on one side, turn over, bring to 65 degrees inside the piece
- well done- 6.5 minutes on one side, turn over, bring to 70 degrees inside the piece.
STEP 5:
RESULTS: The steaks obtained in this way are not classic, that is, they are, of course, not filet mignons, not ribeye and not "picanhas".
However, "shoulder tenderloin" is a fairly budget-friendly way to get an idea of marbled beef and decide whether you should continue your acquaintance with steaks, or if this is not your thing at all.
About 5 steaks are obtained from 1 kg of beef, i.e. each steak will cost you 130 - 160 rubles, depending on whether you take the meat with or without a discount.
It is unlikely that you will be able to try steaks cheaper somewhere.
"Shovel tenderloin" is perfect for stewing and cutlets and for any meat dishes so the meat doesn't go to waste.
Until recently, beef meat in Russia was scarce and expensive, and therefore popular only among a certain circle of gourmets. Nowadays, with the advent of inexpensive quality product more and more people are turning their attention to such meat. In this article, we will look at the main methods for preparing beef shoulder blades.
Types of beef cuts
Cutting beef carcasses is difficult process which has its own specific mandatory procedures. Beef groats consist of front, middle and back parts. In the front part there are the following cuts: neck, shoulder blade (both on the bone and boneless), subscapular, shoulder part, shank. In the middle - a thick, thin edge, rump, peritoneum, flank. Back - rump, rump, shank. The shoulder part of the carcass is one of the most useful and delicious meat products, which can be prepared in many ways.
Cooking methods and recipes
Beef shoulder is a meat that can be cooked at home in the kitchen, in a restaurant and cafe, outdoors in a country house or in the country. It can be boiled, fried in a pan, stewed in a roaster, cooked on a fire or coals. There are many recipes that are used in the cuisine of different peoples of the world on almost all continents.
To boil a beef shoulder, you must have a product on the bone (this gives the finished dishes a special taste) salt, onions, carrots. Cooked broth can be used for first courses (soups, borscht), as well as eaten directly with broth. We recommend paying attention to a small step by step recipe boiling meat.
To do this, pour 1 kg of meat in a saucepan with water (you can use a pressure cooker) and bring to a boil over high heat. Then reduce the heat to a minimum, add salt to taste and cook for about 1.5 hours, while it is important to remove the resulting foam. Add chopped onions and carrots, chopped into cubes, boil for another 10-15 minutes. The broth is ready.
When using the broth ready meal in Ukrainian cuisine they add onion, cut into small pieces and table vinegar.
One of the most delicious ways preparation of a boneless cut of a beef shoulder is roasting on charcoal (the so-called grill) steaks from it. As a rule, 1-2 kg of the product is taken for the recipe, the meat is cut into thick pieces (1-2 cm). Before this, a mixture of salt and pepper is prepared in a separate dish. Pepper can be used both red and black. Sliced pieces of steaks are sprinkled with the prepared mixture, laid out on a barbecue grill. After that, the coals are kindled, the meat is fried. There are steaks of the following roasting:
- weak (with blood);
- middle;
- strong frying.
Depending on tastes and preferences, for medium rare it is important to cook the cuts of meat for about 5 minutes on both sides. For medium cooking time is about 10-15 minutes. In order to cook deep-fried meat, which at the same time acquires a juicy, rich, beautiful appearance, it must be kept on the coals for at least 30-35 minutes.
During cooking, meat can be poured with dry red wine to add aroma and tart taste. It is also important to constantly monitor the condition of the coals, which should not cool down.
Steaks can be replaced with barbecue - these are small pieces of a shoulder blade, also fried on coals. The main difference in this case is the preparation of meat for frying. To cook shish kebab, it is necessary for some time (from 1 to 24 hours) to place the product in a deep dish, where you can add onion, cut into rings, salt, pepper. In Caucasian cuisine, vinegar, apples, various herbs are often used; sauce can be prepared from mayonnaise, tomatoes.
After a long soaking process, the meat is put on skewers and grilled over charcoal. Before serving, you can add onions soaked in vinegar, herbs, tomatoes, etc. Meat cooked on coals is served hot. The technique of cooking meat on coals is quite complicated, but almost any man knows how to cook meat in this way.
At home, meat cooked in the oven is very pleasant, juicy, satisfying. Beef shoulder fillet (about 1-1.5 kg) is washed in running water, then rubbed with salt, pepper, garlic and left for a while.
At the same time, the oven is heated to a temperature of approximately 200-250 degrees. Then you can use a special sleeve in which the product is placed, the sleeve is tied and placed in a cabinet. Cooking time about one and a half hours. After that, the meat must be cooled and cut into pieces.
Another way to cook in the oven is to cook meat with vegetables. For this, a piece of meat is taken, processed with salt, pepper, garlic. Sunflower or olive oil, chopped pieces of vegetables are laid out. Meat is placed on top, it can also be cut into small pieces, but you can also cook a whole piece, it all depends on preferences.
Step 1: Prepare the shoulder blade.
Before cooking, your meat should not only be defrosted, but also not cold, but, approximately, room temperature, for this he usually needs to lie down 20-30 minutes. After that, the pulp must be washed with running water and dried with disposable paper towels. Don't forget to remove the veins as well. Cut the meat into steaks no thicker than 2 centimeters.Step 2: Grill the steak.
Heat up a frying pan with vegetable oil. Place steak in hot fat. Please note that while spices and especially salt do not need to be added. Brown the meat over high heat on each side. 3 minutes to get a delicious crispy crust. Then reduce the heat to medium and continue to cook the beef for another 2-3 minutes on each side for a medium roast. That is, inside the meat is pinkish and has retained all the juices.
Then put the hot steaks in foil, add salt and black ground pepper, wrap, and let the meat continue to cook from its own heat for 5-9 minutes.
Step 3: Prepare the side dish.
In the same oil and fat left over from frying the meat, cook the broccoli, cauliflower and cherry tomatoes, frying all together over medium heat. Before cooking, do not forget to thoroughly rinse the vegetables, divide all the cabbage into inflorescences, and cut the tomatoes into halves. Add salt and pepper at the end of frying.
Step 4: Serve the shoulder steak.
Serve the finished shoulder steak on a warm plate so that it does not cool down, decorate each serving vegetable side dish and add sauce if you like. That's all, frying meat properly is not so difficult. In the end, all you have to do is enjoy the delicious aroma and taste of your steak.
Bon Appetit!
As a side dish, all kinds of grilled vegetables or just a fresh, crispy salad of juicy greens are also suitable.
Do not use frozen meat to cook a steak, and do not defrost meat with a hot water or in the microwave.
When frying a steak in a grill pan, it is absolutely not necessary to add vegetable oil during the cooking process.
