Blade simmering beef steak.?!


Question: does anyone have a good recipe for this cut. i usually do the same old with it... veggies, broth red wine herbs and cook it for several hours.

i need something different. maybe something ethnic, or a different way of cooking it... any ideas?


Answers: does anyone have a good recipe for this cut. i usually do the same old with it... veggies, broth red wine herbs and cook it for several hours.

i need something different. maybe something ethnic, or a different way of cooking it... any ideas?

Here are a couple of ideas, as a New Zealander I had to include the first one as it is close to how I prepare one.

NEW ZEALAND BEEF
Printed from COOKS.COM

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1 1/2 lb. blade or top side steak or roast

MARINADE:

2 tbsp. sugar
1/2 tsp. mustard
1 tbsp. Worcestershire sauce
1 tbsp. vinegar
2 tbsp. flour
1 tsp. salt
1/4 tsp. baking soda
2 tbsp. catsup
1 1/2 c. cold water

Cut meat into serving pieces (strips). Place in casserole. In a bowl, mix dry ingredients, stir in sauces and vinegar. Mix well and add water. Pour over meat. Cover and allow to stand for one hour. Bake at 300 degrees for 3 hours. Serves 4 with mashed potatoes.

GRILLED CHUCK ROAST
Printed from COOKS.COM

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1/3 c. bottle steak sauce
3 tbsp. lemon juice
2 tbsp. oil
1 1/2 tsp. sugar
1/2 tsp. salt
1/4 tsp. pepper
1 (3 to 3 1/2 lb.) beef chuck roast, cut about 2 to 2 1/2 inches thick (I prefer 7-bone but blade cut may be used)
Unseasoned meat tenderizer

Mix marinade in 9 x 13 inch dish. Trim excess fat from meat. Use tenderizer as directed. Add meat to marinade. Cover and refrigerate at least 4 hours; turning meat occasionally. Grill over medium coals 30 minutes or until desired doneness.

http://www.beefitswhatsfordinner.com/rec...

This one looks great.
http://www.epicurious.com/recipes/food/v...





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