Slow cooked blade with crispy pulled beef

Two blade components based on one basic recipe. Here we combine tender and crispy fried blad.

Creation by Sidney Schutte, Spectrum**, Amsterdam, the Netherlands.

Makes 2kg.

Slow cooked blade with crispy pulled beef

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red wine



beef stock






bay leaves







As needed:



Preparation method

  • Bring the red wine, beef stock, onion, bay leaves, and cloves to the boil and leave to infuse for a short while.
  • Add salt to taste.
  • Poach the blade in this liquid until nice and tender.
  • Remove the meat from the liquid and cool down to a core temperature of 3°C.
  • Pass the liquid through a fine sieve and pour back into the pan.
  • Cut half the blade into 2cm thick slices and gently heat in the poaching liquid.
  • Pull the other half of the meat into loose shreds.
  • Crisply fry the pulled blade in hot oil while stirring constantly.
  • Serve as two different blade textures.

Serving suggestions

  • Delicious as a small hot amuse-bouche with raw tenderised langoustine, and cauliflower cream.
  • Use in a composition with components of mushrooms, citrus, and ginger.
  • Use in a composition with components of paprika, zucchini, and eggplant.
  • Use in a composition with components of potato, celeriac, and asparagurs.

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