The shoulder blade is not the most tender part of the beef carcass, but the steaks from it are fragrant and have a rich taste. Besides, this good way save. We found verified beef shoulder steak recipe and not even alone.
Beef Shoulder Steak Recipe: Top Blade
Denver steak recipe in a pan
Denver steak is made from the inside of a beef shoulder. It is quite lean, aromatic and juicy. - classic american cuisine. Elongated and not too thick cut. It is cooked mainly on the grill. Such beef is not intended for stewing, since it does not have enough connective tissues and fat, but when fried quickly, it turns out to be very tasty and juicy. Want to ? Visit the T-Bone steakhouse in the Capital Market.
The recipe for beef shoulder steak suggests a fairly aggressive marinade. Since the taste and aroma of Denver is pronounced, you don't have to worry about the amount of spices. Marinate steak in barbecue sauce with onion juice and vegetable oil, and then fry it in a hot frying pan to Medium Rare. You can serve beef with french fries, green salad and sauce. Read the barbecue sauce recipe.
Fillet Steak Recipe Chuck Tender
- one of the most tender cuts of the scapular part of the carcass, as evidenced by its name. This is a small piece of meat that will make a delicious and budget-friendly roast beef.
The recipe for Beef Shoulder Steak Fillet Chuck Tender is as follows: cut the cut into steaks about 2.5 cm thick across the grain. Prepare the marinade sweet mustard, lemon juice, olive oil and garlic. Marinate the beef for 6-8 hours in the refrigerator, then wait until it warms up to room temperature.
Then dry the meat with napkins, removing the remnants of the marinade so that it does not burn. Fry the meat in a pan, pouring with melted butter. The recommended degree of roasting is Medium Rare.
The shoulder blade is considered one of the most delicious parts of a cow carcass. There is the most tender and which can be stewed, fried or baked in the oven. To create many hearty meals the shoulder blade (beef) is suitable. What to cook from it, today's article will tell you.
Option with red wine and vegetables
This dish is prepared from a large piece of spices and vegetables. To make the taste of the dish you made more intense, potatoes and carrots need to be baked together with the meat, and not separately from it. To make your shoulder blade (beef) juicy and tender, you need not only to buy quality products, but also strictly follow the technology described below. In this case, you will need:
- A glass of semi-dry red wine.
- A tablespoon of olive oil.
- A couple of bulbs.
- Three cloves of garlic.
- Two glasses of ready-made broth.
- Four carrots.
- One and a half kilograms of potatoes.
So that the baked beef shoulder with vegetables does not turn out fresh and tasteless, you need to additionally prepare table salt, thyme, bay leaf and black pepper.
Process description
Pre-washed and dried meat is rubbed with salt and spices, and then fried in a cauldron, greased with heated olive oil, five minutes on each side. The browned beef is laid out on a plate, and chopped onions and chopped garlic are sent to the cast iron. When they become soft, they return the spatula to them and pour it all with wine and broth. Black peppercorns, a couple of sprigs of thyme and lavrushka are also added there.
After that, the contents of the cauldron are brought to a boil, covered with a lid and sent for two hours in a heated oven. While the meat is stewing, you can do the vegetables. They are peeled, washed and cut. After two hours, potatoes and carrots are added to the meat and returned to the oven. The beef shoulder is cooked in the oven for thirty minutes. After that, it is removed from the cast iron, cut into small pieces and returned to the vegetables. Serve this hearty and fragrant dish hot.
Option with beer
A dish made using the technology described below is ideal for a family lunch or dinner. It turns out unusually satisfying and fragrant. In order for your family to like the beef shoulder blade you cooked, the recipes of which are so diverse that you can bake or stew it in a new way every day, you need to go to the store in advance for necessary products. This dish includes:
- Two kilograms of beef (shoulder).
- A couple of carrots.
- Two glasses of beef broth.
- Can of dark beer.
- Two tablespoons wheat flour and tomato paste.
- Four cloves of garlic.
- A couple of teaspoons of Worcestershire sauce.
- Five pieces of shallots.
In order for the shoulder blade (beef) you cooked to acquire a pleasant rich taste and aroma, you need to additionally stock up on salt, fresh parsley, lemon zest, bay leaves and cayenne pepper.
Sequencing
In one bowl combine the sifted flour, salt, cayenne and black pepper. In the resulting mixture, pre-washed, dried and cut into cubes meat is breaded, and then spread in small portions on a hot frying pan, greased with vegetable oil, and fried on all sides. A minute before cooking, sprinkle the beef with chopped garlic and mix gently.
Pour a tablespoon of beer into the pan, bring it to a caramel consistency and carefully scrape it off with a spatula. The fried meat is laid out in a cauldron and poured with broth. They also add Worcestershire sauce and a little zira. The container is covered with a lid and sent to the stove. The beef shoulder is stewed over moderate heat for an hour.
Meanwhile, half a tablespoon of vegetable oil is heated in a separate frying pan and chopped vegetables are sent to it. Saute onions and carrots, stirring occasionally, until soft. When they acquire a light brown hue, add to them tomato paste and then the rest of the beer. All mix well and keep on the stove until caramelized. The resulting mass is laid out in a cauldron for meat. Bay leaves are also sent there and stewed over low heat for fifty minutes. Shortly before readiness, the dish is salted, peppered, seasoned lemon juice and mix gently again.
After another five minutes, the cauldron is removed from the stove, and its contents are laid out in deep plates, decorated with herbs and served on the table. Eat hot beef with vegetables.
beef shoulder- this is an affordable, lean, but rather tough meat, which is recommended to be stewed for quite a long time. But what else can cook beef shoulder? T-Bone Academy has some ideas!
What to cook from beef shoulder: steaks
Most likely you did not know that a decent steak can be cooked from a fairly tough beef shoulder. This part of beef is very much loved in America and they make amazing grilled steaks from it. The main thing is to properly cut the meat for the steak. The most tender part of the beef shoulder is the shoulder, and in order to cut steaks from this cut, you need to feel for a fairly thick vein in the pulp and cut the meat in half along it. The lower piece without a vein is just right for steaks, it needs to be cut across the fibers into cuts 2.5-3 cm wide. It can be from the shoulder blade of a young bull, cut by a professional butcher. You can do this in the T-Bone online meat store by purchasing Top Blade. We advise you to pay attention to dry-aged meat, its aroma will not leave you indifferent.
Cooking steaks from beef shoulder blades is not so difficult. After the cut is cleaned, it can be marinated in olive oil, balsamic vinegar and spices, and then fry on the grill or in the pan in the usual way.
How to cook beef shoulder steaks?
What to cook with beef shoulder? Try the burger steaks! Aged is the best meat with a delicious flavor that makes the perfect party dish. Since the shoulder blade is a fairly lean cut, it should be passed through a meat grinder, adding a little lard. Use the coarse mesh attachment and pass the minced meat twice for tender steaks. Add grated onion, minced garlic, salt, a mixture of ground peppers and a little breadcrumbs. Mix the minced meat well and form flat patties. Put them on parchment paper and send them to the freezer for 10 minutes so that the steaks keep their shape better. Grill or grill pan for 3-5 minutes per side and serve with sauce and vegetables in a burger bun. from T-Bone is The best way have a delicious weekend.
Baked beef shoulder recipe
In addition to the usual stews you can cook fragrant and tender baked meat from beef shoulder blades. It is best to wrap it in foil after pickling and use the gentle baking technology, that is, cook for a long time at a low temperature. We recommend marinating the beef in a mixture of sweet mustard, honey, salt, paprika and ground pepper. Soak the cut overnight in the refrigerator, then leave it to warm to room temperature, then wrap it in foil. Bake at 150°C for 1 hour per 500 grams of meat, then leave the fragrant dish to rest in foil for another 30 minutes. Roasted Beef Shoulder goes great with vegetable puree And mustard sauce. Bon Appetit!
The popularity of alternative cuts from marbled beef spawned many delicious ideas how you can cook different parts of a bull carcass. This also applies to the shoulder blade. This meat itself is not very soft and tender, but has its own valuable properties.
How to cook the pulp of the shoulder blade delicious?
There are many different muscles and cuts in the shoulder blade. All of them, with rare exceptions, experience stress during the life of the animal, so they become rigid. However, such loads endow them with a rich meaty taste and aroma. Many shoulder cuts have high marbling. And this allows you to deliciously cook even tough meat, soften it and eventually get a tender and melt-in-your-mouth dish.
Cut out from the shoulder Flat iron steak. This is a cut that has a tenderness that is not typical for a shoulder blade. And all thanks to the fact that it is cut from the muscle, which is located diagonally in the carcass. So the load on it is minimized. You can find some Flat Iron recipes here.
Another shoulder steak - Top Blade. It is the most famous of all shoulder steaks, as it has a high marbling, bright taste and rich aroma. It is easy and simple to prepare and is considered a worthy budget replacement for some premium steaks such as Ribeye for example.
The flesh of the shoulder blade of marbled beef is ideal for grilling. Thus, all its flavors are revealed. Although you can cook shoulder steaks in other ways just as well. Here is one example. These boneless cuts include Denver steak, Teres Major or Chuck Tender fillets, and many others.
The basic principle of how to cook beef shoulder dishes is to marinate and grill. This is exactly the case when you can use all your imagination and ingenuity to decorate the taste of meat with exquisite marinades.
They are needed not only for a new taste, but also for softening muscle fibers. And grilling allows you to quickly seal the meat juices and keep the meat juicy. How nice bonus - light fragrance smoke, which can be emphasized with barbecue sauce with smoked notes. Now let's look at a few other ways to cook beef shoulder dishes. 
How to cook the tender pulp of the shoulder blade in the oven?
Delicious beef shoulder in the oven is prepared in different ways. It can be simply baked with a whole cut. To do this, the meat is placed in a heat-resistant container with a lid or sealed in foil. So the meat is very soft, but does not have a crispy crust. Or you can put it on a wire rack, put a baking sheet down on which the fat will drain, and bake the meat until golden brown. Then the temperature is reduced and the pulp of the shoulder blade is languished for a long time in the oven until fully cooked. This method is suitable for cuts with high marbling. You can also bake the brisket with vegetables, potatoes, in pots and in the form of steaks.
Prepare the meat according to the following recipe. Take a flat iron steak, heat it up and season it with salt and pepper. Put the meat on the oven grate, and place a tray with foil at the bottom so that the fat flows there. Roast meat at 180°C for about 5 minutes per side until medium rare. Then transfer the meat to rest under the foil. Do not let the steak cool completely, cut it into strips and pour over the sauce. We figured out how to cook the pulp of the shoulder blade, now about the sauce.
Take a saucepan with a thick bottom. Simmer the ginger passed through the press in olive oil for about 3 minutes. Add garlic, after a minute pour in dry sherry, soy sauce, tomato paste, brown sugar and some water. Bring to a boil and reduce heat. Slowly simmer the sauce for 8-10 minutes. Add sesame oil and butter, stir the mixture well. The sauce is ready. Pour over cooked steaks. And now another way to cook the pulp of the shoulder blade is in a slow cooker. 
Recipe for making spatulas in a slow cooker
Cooking in a slow cooker requires minimal chef control, which means that time is freed up. This makes the slow cooker a particularly handy tool when preparing a tough alternative cut. Indeed, with prolonged languor, such meat turns into real meat. cooking masterpiece. However, this takes time. So, the pulp of the shoulder blade is a beef recipe in a slow cooker.
Take the Roast Beef Sholder from the back of the shoulder blade. This is exactly the case when the whole taste of the dish is on the other side of the two-hour languor, so please be patient. First, heat the meat, cut it into large pieces and roll in flour. Pour a little olive oil into the multicooker bowl and set the “Frying” mode. Fry the onion, cut into half rings until golden brown. Then add sugar and, stirring thoroughly, wait until the onion caramelizes. Add garlic. Put the meat, salt and pepper. Fry so that each piece acquires a beautiful crust on all sides. Then pour in the broth and some Worcestershire sauce. Change the mode to "Stewing" or "Baking" and set the timer to 2 hours. IN ready dish meat should be easily divided into fibers. Stewed beef shoulder in a slow cooker served with boiled potatoes.
Grilled shoulder blade
Well, the most traditional way cooking a shoulder blade is grilling. It is on the grill that the taste of alternative steaks is best revealed. In some countries, such as Brazil, Mexico, grilled alternative steaks are valued even more than premium ones. We will grill the most valuable beef shoulder steak - Top Blade.
Reheat the steaks after being cold, season them with salt and pepper, and place them on a very hot grill. Grill the meat for 3 minutes on each side until lightly done. Then lay it under the foil. And in the indirect heat zone, fry the pieces white bread. To do this, remove the crust from them, cut into small strips and dip in olive oil.
Prepare your dressing. mix vinegar with olive oil, add chopped arugula, mint, basil, dill, parsley and tarragon. Mix thoroughly. Cut the rested steak into strips. Fried beef shoulder blade served with bread croutons and greens dressing.
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
