We have a small business selling farm fresh beef through farmers markets etc. The premium cuts (fillet/porterhouse/scotch etc) sell no trouble, and most people have general ideas what to do with mince, sausies & rolled roast, but lots of people have no idea what to do with the cheaper stuff - blade & xcut blade steaks, flank steak, chuck, corned silverside. So I'm trying to put together a flyer with everyday tried & tested recipes & would love any suggestions of favourite recipes. Slow cooker recipes welcome too!
melford,
Mar 3, 6:17am
Beef Blade or chuck steak casserole 300 – 400gbeef blade or chuck steaks plain flour to dust steaks ¼ cupolive oil – or use other if not available 2 medium onions – finely chopped 3 cloves garlic – finely chopped 300mlred wine 1 cuptinned chopped tomatoes ½ cup chicken stock pinch dried chilli 3 sprigs rosemary – from the garden if you have it Method: First choose a casserole dish large enough to hold the steaks.
Heat a frying pan, add three tablespoons of olive oil then sweat the onions and garlic for 5 minutes until soft and sweet. Scrape all into the casserole saucepan.
Re-heat frying pan, add 2 tablespoons of olive oil, lightly dust steaks with flour then pan fry until golden – you may have to do this in batches depending upon size of fry pan. Place the coloured steaks on top of the onions.
Add red wine to the frying pan and reduce down for several minutes until it’s nearly all evaporated, add the tomatoes, stock and chili, rosemary. Stir well before scraping everything over the steaks. Cover with a lid and place in oven at 325F/160°C for one-and-a-half hours.
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