How to cook marbled beef shoulder pulp miratorg. Video: Flat Iron Steak

The shoulder is considered one of the most delicious parts of a cow carcass. There is the most tender and juicy meat that can be stewed, fried or baked in the oven. To create many hearty dishes The shoulder blade (beef) is suitable. Today's article will tell you what to cook from it.

Option with red wine and vegetables

This dish is prepared from a large piece of beef, broth, spices and vegetables. To make the taste of the dish you made more rich, potatoes and carrots should be baked together with the meat, and not separately from it. In order for the shoulder (beef) you prepare to be juicy and tender, you need not only to buy high-quality products, but also to strictly follow the technology described below. In this case you will need:

A glass of red semi-dry wine.
Tablespoon olive oil.
A couple of bulbs.
Three cloves of garlic.
Two glasses of prepared broth.
Four carrots.
One and a half kilograms of potatoes.

To prevent the baked beef shoulder with vegetables from turning out bland 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 for five minutes on each side. The browned beef is placed on a plate, and chopped onion and chopped garlic are added to the cast iron. When they become soft, the spatula is returned to them and the whole thing is poured with wine and broth. Black peppercorns, a couple of sprigs of thyme and bay leaf are also added there.

After this, the contents of the cauldron are brought to a boil, covered with a lid and sent to a preheated oven for two hours. 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. Cook the beef shoulder in the oven for thirty minutes. After this, it is removed from the cast iron, cut into small pieces and returned to the vegetables. They serve this hearty and aromatic 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 aromatic. In order for your family to like the beef shoulder you cooked, the recipes for which are so varied 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 part).
A couple of carrots.
Two glasses of beef broth.
A can of dark beer.
Two tablespoons wheat flour and tomato paste.
Four cloves of garlic.
A couple of teaspoons of Worcestershire sauce.
Five shallots.

In order for the shoulder (beef) you prepare 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 sifted flour, table salt, cayenne and black pepper. In the resulting mixture, pre-washed, dried and cut meat is breaded, and then laid out in small portions on a hot frying pan greased with vegetable oil and fry 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 placed in a cauldron and filled with broth. Worcestershire sauce and a little cumin are also added there. Cover the container with a lid and place it on the stove. Simmer the beef shoulder over moderate heat for an hour.

Meanwhile, in a separate frying pan, heat half a tablespoon of vegetable oil and add chopped vegetables to it. Fry onions and carrots, stirring occasionally, until soft. When they acquire a light brown tint, add tomato paste, and then the rest of the beer. Mix everything well and keep on the stove until caramelized. The resulting mass is placed in a cauldron with the meat. Bay leaves are also sent there and simmered over low heat for fifty minutes. Shortly before the dish is ready, add salt, pepper, season with 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. Eat beef with vegetables hot.

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Shoulder steak

Shoulder steak- the most desired lunch for all meat-eaters, and the most important thing here is not only to choose a good one, juicy piece meat, but also fry it correctly, and then choose a suitable side dish. In fact, the process of cooking an excellent steak is not that complicated, the main thing is to strictly adhere to the recipe and then you will certainly get exactly the meat you need.

Ingredients for making shoulder steak:

For the steak

Shoulder pulp (beef) 1 kilogram
Vegetable oil 1–3 tablespoons
Salt to taste
Ground black pepper to taste

For garnish

Broccoli to taste
Cauliflower to taste
Cherry tomatoes to taste
Fresh greens to taste
Salt to taste
Ground black pepper to taste

Products not suitable? Choose a similar recipe from others!

Frying pan, thin spatula, disposable paper towels, colander, kitchen knife, cutting board, aluminum foil.

To prepare the shoulder steak:

Step 1: Prepare the shoulder meat

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 which the pulp must be rinsed 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 a frying pan with vegetable oil. Place the steak in the hot fat. Please note that there is no need to add spices and especially salt yet. Fry the meat on each side over high heat. 3 minutes to create a delicious crispy crust. Then reduce the heat to medium and continue cooking the beef for another 2-3 minutes on each side to achieve a medium sear. That is, the meat is pinkish inside and has retained all the juices.

Then transfer the hot steaks to foil, add salt and ground black pepper to them, 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 everything together over medium heat. Before cooking, do not forget to rinse the vegetables thoroughly, divide all the cabbage into inflorescences, and cut the tomatoes into halves. Add salt and pepper at the end of frying.

Step 4: Serve Shoulder Steak

Serve the finished shoulder steak on a warm plate to keep it warm, garnish each serving with a vegetable side dish and add sauce if desired. That's all, frying meat correctly is not so difficult. In the end, all you have to do is enjoy the delicious aroma and taste of your steak.

– All kinds of grilled vegetables or just a fresh, crisp salad of juicy greens are also suitable as a side dish.

– Do not use frozen meat to cook steak, and do not defrost meat using hot water or in the microwave.

– When frying a steak on a grill pan, vegetable oil There is absolutely no need to add it during cooking.

Video: Flat Iron Steak

Video: SHOULDER STEAKS ON THE GRILL

Video: Steak for the poor. Meat with blood! Not to look nervous!

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Braised beef shoulder recipe with photos

This page contains a recipe for Braised Beef Shoulder. Using the navigation menu and site search, you can find any necessary recipes dishes. For greater convenience, use the links to sections and categories.

Beef can be incredibly tender. I offer you a recipe for an excellent beef shoulder dish that you are sure to love. The taste is very rich, somewhat similar to goulash. The meat simmers for a long time in a sauce rich in aromas and therefore turns out incredibly tasty.

Beef shoulder – 2 kg

Beef broth - 2 cups

Garlic - 4 cloves

Lemon zest - 0.3 tsp.

Dark beer - 1 can

Tomato paste - 2 tbsp. l.

Vegetable oil - 2.5 tbsp. l.

Chili pepper - 0.2 tsp.

Bay leaf - 1 piece

Dry parsley - 1 tsp.

Salt, black pepper - to taste

We wash the beef, remove the films and veins. Cut the pulp into small or medium cubes; the smaller, the faster it will cook. We make a dry mixture so that the pieces do not stick together; to do this, mix flour, pepper, salt and evenly sprinkle all the meat with this mixture. In a deep frying pan with a thick bottom, heat the vegetable oil and fry the meat until golden crust. It is best to do this in portions, so that the meat is placed in one layer. Chop the garlic very finely and when the meat is almost ready, add the garlic, fry for a couple of minutes and pour in the beer. Fry for 3 - 4 minutes, after which we transfer the meat to a stewing dish or leave it in the frying pan if it is deep enough.

Pour the broth over the meat and simmer for 1 hour until the meat is half cooked. Separately, fry the carrots and onions in vegetable oil until the onions turn golden. After this, add tomato paste and stirring, fry for 2 minutes. Transfer the prepared mixture to the meat, add bay leaf and simmer for another 1 hour. Season to taste with salt and pepper, parsley.

If you have your own recipe for preparing a particular dish, don’t be shy, because you can show it to people! To do this, you just need to register on our website and add your recipe to the catalog.

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I wish I could remember everything

Beef shoulder in the oven

Read on to learn how to make beef shoulder steak. Place the potatoes and vegetables along with the herbs around the beef shoulder. Beef shoulder is also often cooked in a slow cooker. Place beef shoulder on a plate. This is one of best parts beef brisket. I show and tell you how to cook beef shoulder in the oven in red wine and with vegetables.

Place the beef shoulder into the hot oil. Fry the meat on one side until it turns brown, then turn it over and fry the other side until golden brown.

Cover the pan with a lid or foil and place in the oven. Cook the shoulder for 3-4 hours until the meat is easily pierced with a fork. This allows the juices to redistribute across the shoulder, resulting in a juicy piece of meat. Serve with a side dish of potatoes and vegetables. Beef shoulder dishes are usually served along with side dishes, which include boiled, fried and stews from vegetables, mushrooms, cereals and pasta.

To prepare this meat, we need a large piece of beef, red semi-dry wine, beef broth and spices. I have beef (shoulder) and need a recipe for its preparation. Get under the attacking hand and hit the jaw with all your strength from below! The first grade includes the shoulder blade and flank. The flesh from the inside of the leg or from the shoulder blade is very similar in appearance to tenderloin. Please note that tenderloin meat is loose, with large fibers, unlike leg or shoulder meat.

Beef shoulder in the oven

Because it's calories and energy. Sooo delicious recipe. Beef shoulder is deservedly considered one of the most appetizing parts of the carcass. This is juicy, tasty meat that will perfectly complement both the regular menu and the diet. Great option– beef shoulder in the oven or steamed. A popular Irish dish is beef shoulder stewed with vegetables.

When baking beef shoulder, improve the recipe to your taste; you can safely cook beef baked in sour cream, or with cheese and vegetables. 4. Pulp of the shoulder blade. It has fibers that are not as delicate as the pulp of the shoulder blade. 5 B. The pointed part of the shoulder (scapula). This part refers to the valuable parts of the beef carcass. It is sold either in its natural form with bones or without bones.

In Maxim Syrnikov’s book about real Russian food, we found a recipe for gingerbread made from broken dough, which you need to beat on the table for half an hour. We were too lazy ourselves, so we called a boxer for help. Wash the meat and dry it with paper towels. Add wine to meat and vegetables. Place the piece of meat in the slow cooker. Pour in the wine and cover to the top with water. You need enough water to cover the meat and vegetables. In addition to wine, you can also use stock, meat broth, juice, vinegar or mixture of liquids.

When choosing a beef shoulder, you should keep in mind that the toughness of this meat product directly depends on the age of the animal. You can bake vegetables (potatoes and carrots) separately, but together with meat they turn out tastier and richer. And besides, they won’t harm the meat! First, we fry the meat and simmer it a little on the stove, and then put it in the oven. Thus, the beef turns out to be stewed in the oven, and not just baked, which makes it especially soft and tender.

The meat turns out tender and juicy. Sergey Malakhovsky knows a lot about meat, and he will come to your aid! With the Food TV channel, it’s easy and convenient to find new recipes and learn to cook with professional chefs.

The recipe is desirable without the use of dried fruits and other fruits, as well as cilantro and celery (i.e., without herbs), only vegetables with dill or parsley. Keep in the oven for about an hour. You can lower the temperature and hold it longer - then the meat will become more tender.

Cut the pumpkin into 2.5-3 cm pieces and boil in boiling water (15-20 minutes). Heat vegetable oil in a frying pan and spoon out the dough. Leave the pot on low heat for a few minutes. After this, place the meat from the shoulder blade cut into thin slices on top, add salt and pepper and fry for a few more minutes (calorizer). Pour a glass of red wine with cloves into the pot with meat for every kilogram of mixture. In Russia, beef is called cattle meat, regardless of its gender. It is divided into 3 varieties. Premium beef includes breast, back, sirloin, rump, and rump.

Beef tenderloin: how to choose and prepare meat

Today, in Russian cuisine they prefer to stew beef with vegetables, cereals, mushrooms and berries, but Western cooking says that this meat should be soaked in red wine and tangerines. The tenderloin is a long muscle from the inside of the back. It runs along the spine and is positioned so that it practically does not need to do anything.

The tenderloin goes on sale in a fully or partially “cleaned” form, as butchers and cooks say. This means that all tendons and all or almost all membranes have been removed from the meat. They may sell you a tenderloin without the head, which, on the one hand, is more economical, since the meat in the head is tougher, but at the same time it will be more difficult for you to make sure that it is a tenderloin in front of you.

Roasting meat and vegetables

How to cut beef tenderloin at home? In order not to adapt, but to always cook with beef delicious dishes, you need to take into account several nuances. The second grade is parts of the carcass in which the edible part is 60-65% (back and front shanks, butt). Before frying or stewing, it is better to fry the beef over high heat - the fibers will be “sealed” and the juice will remain inside the meat, making it juicier.

Before cooking, always try to pound the beef - this way it turns out more tender; you need to pound it on both sides. You need to cut the beef across the grain; always clean the meat from veins and films. You can cook beef in a lot of ways: stew, fry in a pan, boil, bake, smoke, etc. The number of dishes that can be prepared from this meat is enormous - cutlets, meatballs, jellied meat, aspic, soups, goulash, shish kebab, etc.

As already noted, beef turns out very soft and tender if it is stewed. How to cook beef stew in pots. You can cook beef according to this recipe either in different pots or in one; one large ceramic pot of 1.5-2 liters or a cast iron cauldron is also suitable; an enamel pan is not suitable. This meat turns out to be very tender; it is best served with a fruit salad, or pickled or fresh fruit.

Use a meat thermometer to determine if the beef shoulder is done. Like other types of meat, beef shoulder will only provide health benefits when consumed in moderation. When preparing beef shoulder, recipes can be supplemented with different components and changed at your discretion.

Bryansk Meat Company LLC.
Beef shoulder meat marbled boneless Miratorg chilled.
Semi-finished large-piece beef meat product, boneless, category A, chilled.
Vacuum packed.

The pulp of the shoulder blade will be a wonderful base for aromatic broth! The “marbling” of meat is easy to determine by the network of thin layers of fat that melt during cooking and make the beef very juicy.

Miratorg has 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 blade pulp.
Recommendations for cooking: fry, bake, simmer until done.
The nutritional value per 100g of product: proteins - 12g, fat - 35g.
Energy value: 230 kcal.
Store at temperatures from -1.5"C to +4"C.
Shelf life: 45 days.
Weight: 0.9-1.3kg.
TU 9214-017-18181321-14

I already wrote mine once about connective tissue in meat and how it affects the texture of dishes prepared from this meat. That collagen acts as a kind of framework for contracting myosin fibers. And this very exciting elasticity of a steak fried to rare is the result of the fact that the collagen has not all turned into gelatin under the influence of high temperature, but at the same time has not shrunk so much as to become too rubbery.

One of my favorite cuts is this , I have written about him more than once. But today I decided to cook it not as a steak, as usual, but as roast beef. And not just roast beef, but 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, is just different from other cuts of beef big amount veins of connective tissue. But these veins are such that they boil down quite easily and are generally extremely tender. The texture of a steak from this piece vaguely resembles boiled tongue. My idea was that such a piece should not have any softness even after a long cooking time.

To test my idea, I took a small flat iron AA, without any bells and whistles, that is.

The piece contained about one and a half kilograms. I did not cut off any films or fat from it.

I just tied it up and fried it on all sides in a frying pan to honor the memory of Louis-Camille.

Then I coated it on all sides with regular American yellow mustard, into which I poured a tablespoon of Montreal steak mixture.

And then I put it in the oven at 65C for 8 hours. When I took it out, the temperature inside the piece was 55C.

I cut a piece, tried it, cut it again, tried it again, cut it again.

I had to force myself to stop. I looked and it turned out I ate half a piece. The roast beef turned out to be unusually tender. And even the vein in the middle of the piece was soft and tasty, jelly-like. The thick edge, the one that it has now become fashionable to call ribeye, although also good, has a completely different texture. There is tenderness right there, just like newlyweds. Just some Mark Fradkin. In short, I recommend all boys to cook this for their girls. Hurray, comrades!

The shoulder is not the most tender part of a beef carcass, but steaks from it are flavorful and have a rich taste. Besides, this good way save. We found a verified beef shoulder steak recipe and not even alone.

Beef Shoulder Steak Recipe: Top Blade

Denver steak recipe in a frying pan

Denver steak comes from the inside of the beef shoulder. It is quite lean, aromatic and juicy. – classic American cuisine. Long and not too thick cut. It is mainly prepared on the grill. This kind of beef is not intended for stewing, since it does not have enough connective tissue and fat, but when quickly fried, it turns out very tasty and juicy. Want to ? Visit T-Bone Steakhouse at Capital Market.
The beef shoulder steak recipe calls for a fairly aggressive marinade. Since Denver's flavors and aroma are distinct, you don't have to worry about the amount of spice. Marinate the steak in barbecue sauce with onion juice and vegetable oil, then fry it in a hot frying pan until medium rare. You can serve beef with French fries, green salad and sauce. Read the BBQ sauce recipe.

Recipe for steak Sirloin Chuck Tender

– one of the most tender cuts of the shoulder part of the carcass, as evidenced by its name. This is a small piece of meat that will make delicious and inexpensive roast beef.
The recipe for Beef Shoulder Steak, Sirloin Chuck Tender, is as follows: Cut the cut into steaks about 1 inch thick across the grain. Prepare the sweet mustard marinade lemon juice, olive oil and garlic. Marinate the beef for 6-8 hours in the refrigerator, then wait until it comes to room temperature.
Then dry the meat with napkins, removing the remaining marinade so that it does not burn. Fry the meat in a frying pan, pouring melted butter. Recommended degree of roasting: Medium Rare.

Step 1: Prepare the shoulder meat.

Before cooking, your meat should not only be thawed, but also not cold, but at approximately room temperature; for this, it usually needs to lie down 20-30 minutes. After which the pulp must be rinsed 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.

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 them all together over medium heat. Before cooking, do not forget to rinse the vegetables thoroughly, 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.

All kinds of grilled vegetables or just a fresh, crisp salad of juicy greens are also suitable as a side dish.

Do not use frozen meat to cook steak, and do not defrost meat using hot water or in the microwave.

When frying a steak in a grill pan, it is not necessary to add vegetable oil during the cooking process.