What is a roast blade?

roast blades, also commonly referred to as roast or roast blade, is thus named because it is cut out of the area of ​​the beef carn. It usually includes ribs, spine bones, blade bones and a significant amount of muscle and connective tissue. Baked baking usually has about 3 to 4 pounds (approximately 1.3 to 1.8 kg) of weight and about 3 to 4 inches (approximately 51 to 76 mm) thick. This method requires the meat to be placed in a deep pan, usually in the Dutch oven, with sufficient liquid to come about half the sides of the piece of meat. The pan must be covered with a safe lid to prevent the liquid from evaporating during the long cooking process. Recipes for slow stove or recipes for roast pots are also very popular.

dry baking, which means to place the meat in a uncovered pan without liquid before its placement in the oven, is not a normally recommended cooking method for a roast blade. While meat cuts that are more expensive may benefit from dry baking, which provides crunchy exterior and tender interior, cheaper cut, such as roast blades, requires long cooking to break the fiber in the meat and dissolve collagen connective tissue to form a rich, natural sauce for the finished bowl. This molten collagen also significantly increases the rich taste of beef in a bowl.

Although there are hundreds, not if thousands, recipes for roast, one that many chefs generally considered to be the most popular amount of ingredients. Along with a roasted blade or a similar cut of meat, the root vegetables are placed in the pot to slowly cook with the meat. This vegetable usually includes onion, carrots and potatoes. Panicaries are preferred over potatoes by some chefs.

To make this favorite recipe, generously salt and pepper all meat surfaces. Some recipes recommend adding a little garlic powder to the spices. Others suggest making small cuts throughout the baking and filling pockets pieces of fresh garlic. Create a roast in flour and quickly fromBrown on all sides of the oil. This step should be made in a pot in which the roast is to be cooked.

Once the browning is completed, remove the pot from the heat. Add the preferred vegetables that should be peeled and cut into large pieces so that they do not fall apart during the cooking process. Next, add the liquid to the pot. This may include water, beef broth or red wine. Safely place the lid on the pot and cook in the oven at 350 ° C (177 ° C) for two to three hours. The food is done when the meat is easy to bring to the tip of the fork and the vegetables are fork.