“Grilling blade steak” read the label on the plastic wrap of the meat. I was almost tempted to grill it but in the end, I knew that it is best for braising. I knew I was on to a good thing after my husband came home and sniffed his way straight to the kitchen without even greeting me.
Prep time 20mins
Cook time 2.5 hours
1.2kg blade steak, cut into 6 pieces
3 tbsp olive oil
3 onions, sliced
6 cloves of garlic, halved
1 tbsp peppercorn
1L beef stock
2 tbsp balsamic vinegar
Parsley, to serve
Preheat the oven to 150C.
Generously season the blade steaks with salt and pepper. Heat the olive oil in an oven-proof cast iron pot and sear the blade steaks and set aside. You may need to do this in batches.
Add the onion, garlic and peppercorns making sure to scrape as much of the caramelised bits at the bottom of the pot. Feel free to add a little bit of water to aid this and saute until the onions have softened.
Add the stock, balsamic vinegar and the blade steaks. Ensure that most of the steaks are covered in the stock. If not, add up to 500ml of additional water.
Cover and place the cast iron pot in the oven and cook for 2.5 hours. The meat should be very tender.
Garnish with parsley and serve with mashed potatoes and steamed vegetables.