How to prepare a paddle of beef: simple recipes

Blade is considered one of the most delicious parts of cowhide. There is the most tender and juicy meat, which can be stewed, fried or baked in the oven. To create many hearty dishes, it is the scapula (beef) that is suitable. What to cook from it, you will tell today's article.

Option with red wine and vegetables

This dish is prepared from a large piece of beef, broth, spices and vegetables. To taste the dish you made was more saturated, potatoes and carrots should be baked with meat, and not separately from it. To make your paddle (beef) juicy and tender, you need not only to buy quality products, but also to follow the technology described below. In this case, you will need:

• Two kilograms of beef (scapula).
• A glass of red semidry wine.
• Tablespoon of olive oil.
• A pair of bulbs.
• Three cloves of garlic.
• Two glasses of finished broth.
• Four carrots.
• One and a half kilograms of potatoes.

To baked a scoop of beef with vegetables not turned fresh and tasteless, you need to additionally prepare table salt, thyme, bay leaf and black pepper.

Process description

Pre-washed and dried meat rubbed with salt and spices, and then fried in a cauldron, greased with preheated olive oil, for five minutes on each side. Stirred beef is spread on a plate, and chopped onions and chopped garlic are sent to the pot. When they become soft, they return the spatula and fill it with wine and broth. Add peas of black pepper, a couple of twigs of thyme and laurushka.

After that, the contents of the Kazanka are brought to a boil, covered with a lid and sent for two hours into the heated oven. While meat will be stewed, it is possible to be engaged in vegetables. They are peeled, washed and sliced. After two hours, potatoes and carrots are added to the meat and returned to the oven. A beef spatula is cooked in the oven for thirty minutes. After that, it is taken out of the cast iron, cut into small pieces and returned to the vegetables. Serve this nourishing and flavorful dish in a hot form.

Option with beer

The dish, made according to the technology described below, is ideal for a family dinner or dinner. It turns out to be unusually rich and fragrant. To your loved ones liked the beef pork you cooked, the recipes of which are so varied that you can bake or extinguish it every day in a new way, you must go to the store in advance for the necessary products. The composition of this dish includes:

• Two kilograms of beef (scapula).
• A couple of carrots.
• Two glasses of beef broth.
• A jar of dark beer.
• Two tablespoons of wheat flour and tomato paste.
• Four cloves of garlic.
• A couple of teaspoons of Worcestershire sauce.
• Five pieces of shallots.

In order for the prepared paddle (beef) to have a pleasant rich taste and aroma, you must additionally stock yourself with salt, fresh parsley, lemon zest, laurel leaves and cayenne pepper.

Sequencing

In one bowl, sifted flour, salt, cayenne and black pepper are combined. In the resulting mixture, the previously washed, dried and cut into pieces meat is panied, and then spread it in small portions onto a heated frying pan, greased with vegetable oil, and fried on all sides. One minute before the beef is ready, sprinkle with chopped garlic and mix gently.

In a frying pan pour a tablespoon of beer, bring it to the caramel consistency and carefully scrape the spatula. Roasted meat is spread in a kettle and filled with broth. There also add Worcestershire sauce and a little zira. Cap the cap and send it to the stove. Extinguish a paddle of beef over moderate heat for an hour.

Meanwhile, in a separate frying pan, half a tablespoon of vegetable oil is heated and shredded 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 is well mixed and kept on the stove until caramelized. The resulting mass is spread in the kazanok to meat. There are also sent laurel leaves and stew on low heat for fifty minutes. Shortly before the dish is ready to pour, pepper, season with lemon juice and once again gently mix.

After another five minutes, the cossacks are removed from the plate, and its contents are laid out in deep plates, decorated with greens and served on a table. Eat beef with vegetables in a hot form.