How to Cook Beef Blade
Beef blade, the cut taken from the area above the shoulder blade of a cow, is tasty, but can end up being a tough piece of meat at the dinner table if you don’t cook it properly.
Here are a couple of tips you can follow to make the best beef blade dish or beef blade roast:
- Braising beef blade is one of the best ways of cooking the top blade roast. The moisture from heating and the long cooking time helps to effectively tenderise the meat.
- To lock the flavours and juices inside your beef blade, you should brown your beef blade on an oiled pan. The secret here is to slowly brown your beef blade and not rush it by cooking it on high heat.
- Another tip to properly braising your beef, is to make good stock or use wine (about 1 to 2 cups should do).
- Cover pan tightly and let simmer over low heat (325 degrees F, if you’re using an oven). A 2 to 4 lbs of beef should be cooked over low heat over 2 to 3 hours.
- When you see that the stock is about to dry, add some more liquid so your stock doesn’t completely evaporate.
- Keep the heat low. Turning the heat up will toughen the meat and you will end up with blade roast that is tough.
Grilling Blade Beef Tips
- Make your best marinade. The beef blade will benefit from great marinade. Also, letting your beef blade marinate overnight is best.
- Don’t reuse your marinade for basting. Discard it after using.
- Another tip that a lot of people keep forgetting, which ruins one side of the beef blade roast, is oiling the grill. Oil the grill so your meat doesn’t stick to it when you’re cooking. Also make sure that your grill is 5 to 6 inches above your coal.
- Cut your blade roast into cubes. This way, it will be easier to eat and easier to cook – not to mention it will take a shorter time to cook blade roast that is cut into bite sized cubes than it is larger pieces.
- To find out whether your stewed blade roast is done, see if you can cut the meat with your fork. When the meat is tender enough that you can cut it with a fork, it’s done. Cooking time should be 2 to 3 hours for a 1 kilogram to 1 ½ kilogram beef blade.
- Remember to use vegetable oil. Not only is this healthier, but the taste can also add another dimension to your beef blade roast. Remember not to add too much – only what you need.