Classic stewed blade steaks
The preparation itself is very simple and time does the rest, the end result is tasty and tender meat.
Creation by Mark Vaessen, SUSHISAMBA restaurant, Amsterdam, the Netherlands.
Makes 500g.
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Ingredients
|
3 |
|
blade steaks (200g) |
|
20 |
g |
mustard |
|
20 |
g |
flour |
|
20 |
g |
butter |
|
2 |
|
onions, chopped into pieces |
|
200 |
g |
carrots, sliced |
|
200 |
ml |
red wine |
|
750 |
ml |
veal jus |
|
2 |
|
bay leaves |
Preparation method
- Rub the blade steaks with the mustard and lightly dredge in flour.
- Gently fry in the butter, then add the chopped onion and carrot slices.
- Deglaze with the red wine, add the rest of the ingredients, and leave to simmer on low heat for four hours.
Serving suggestions
- As a classic dish with stamppot, Dutch-style hotchpotch.
- Use in a composition with components of mushrooms, onion, and tomato.
- Use in a composition with components of paprika, zucchini, and eggplant.
- Use in a composition with components of potato, celeriac, and asparagurs.