Understanding the gristle line โ and cooking around it brilliantly
Blade steak has a line of connective tissue running through its centre โ but that connective tissue is also the reason blade is one of the most flavourful cuts on the animal. When you cook it correctly, it becomes a feature, not a flaw. Braise it low and slow and it converts to rich gelatin; cook it as a steak and simply slice around the gristle line.
Ingredients
- Your Farmer blade steak (~430g)
- 300g mushrooms, sliced
- 1 cup red wine
- 400ml beef stock
- 1 onion, sliced
- 3 cloves garlic, minced
- Fresh thyme sprigs
- 2 tbsp tomato paste
- Olive oil, salt and pepper
- Soft polenta or egg noodles, to serve
Instructions
Pat the blade dry. Sear all over in a very hot, heavy pan with olive oil until deeply browned on both sides. Remove.
~430g blade steakolive oilIn the same pan, sautรฉ the onion until softened, about 5 minutes.
1 onionAdd the garlic and tomato paste, cook for 1 minute.
3 cloves garlic2 tbsp tomato pasteAdd the wine and let it bubble for 2 minutes, scraping up the browned bits.
1 cup red wineAdd the stock, thyme, and mushrooms. Return the blade steak.
400ml beef stockfresh thyme300g mushroomsCover and cook on the very lowest heat for 2โ2.5 hours until completely tender.
Remove the blade and reduce the braising liquid over high heat until glossy and sauce-like.
Serve over soft polenta or egg noodles with the sauce spooned generously over.
polenta or egg noodlesAppears in
Pack B & Pack D shares โ Blade (~430g)
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๐ก For braising, brown the blade in a very hot pan before any liquid is added. The browning is where flavour lives, and skipping it results in a pale, flavour-poor braise regardless of cooking time.
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