The shoulder blade is considered one of the most delicious parts of cow carcasses. There is the most tender and juicy meat that can be stewed, fried or baked in the oven. To create many hearty dishes, a shovel (beef) is suitable. What to cook from it, today's article will tell you.
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 intense, you need to bake potatoes and carrots with the meat, and not separately from it. To make your shoulder (beef) juicy and tender, you need to not only buy quality products, but also clearly follow the technology described below. In this case, you will need:
- Two kilograms of beef (scapular part).
- A glass of red semi-dry wine.
- A tablespoon of olive oil.
- A pair of onions.
- Three cloves of garlic.
- Two glasses of finished broth.
- Four carrots.
- One and a half kilograms of potatoes.
So that the baked beef shovel with vegetables does not turn out fresh 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 casserole, greased with warmed olive oil, for five minutes on each side. The browned beef is spread on a plate, and chopped onions and chopped garlic are sent to the cast iron. When they become soft, they return the shoulder blade to them and fill it all with wine and broth. There are added peas of black pepper, a couple of sprigs of thyme and lavrushka.
After that, the contents of the cauldron are brought to a boil, covered with a lid and sent for two hours to a heated oven. While the meat is stewed, you can do 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 shovel in the oven for thirty minutes. After that, it is removed from the iron, cut into small pieces and returned to the vegetables. This hearty and aromatic dish is served hot.
Beer Option
A dish made using the technology described below is ideal for a family lunch or dinner. It turns out to be unusually satisfying and aromatic. To your family liked the beef shovel you cooked, the recipes of 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 to get the necessary products. The composition of this dish includes:
- Two kilograms of beef (scapular part).
- A couple of carrots.
- Two glasses of beef broth.
- A can of dark beer.
- Two tablespoons of wheat flour and tomato paste.
- Four cloves of garlic.
- A couple teaspoons of Worcestershire sauce.
- Five shallots.
In order for the shovel (beef) you cooked to acquire a pleasant rich taste and aroma, you need to additionally stock up with salt, fresh parsley, lemon zest, bay leaves and cayenne pepper.
Sequencing
In one bowl, sifted flour, table salt, cayenne and black pepper are combined. In the resulting mixture, bread is pre-washed, dried and cut into small pieces of meat, and then spread it in small portions on a hot frying pan greased with vegetable oil, and fry on all sides. A minute before cooking, the beef is sprinkled with chopped garlic and gently mixed.
A tablespoon of beer is poured into the frying pan, brought to a caramel consistency and carefully scraped off with a spatula. Fried meat is spread in a cauldron and poured with broth. Worcestershire sauce and some zira are added there. The container is covered with a lid and sent to the stove. Braised beef shoulder over moderate heat for an hour.
Meanwhile, in a separate frying pan, half a tablespoon of vegetable oil is heated and chopped vegetables are sent to it. Onions and carrots are fried, stirring occasionally, until soft. When they get a light brown shade, they add tomato paste, and then the rest of the beer. All mix well and keep on the stove until caramelization. The resulting mass is laid out in a cauldron for meat. Laurel leaves are sent there and stewed over low heat for fifty minutes. Shortly before cooking, the dish is salted, pepper, seasoned with lemon juice and again gently mixed.
After another five minutes, the cauldrons are removed from the stove, and its contents are laid out in deep plates, decorated with greens and served on the table. They eat hot beef with vegetables.