Boneless Bottom Blade Steak RCSS - Canadian Beef

Boneless Bottom Blade Steak

One of the best beef cuts for slow braising/simmering or cut into chunks for stew.

Cooking Methods

SIMMERING | Recommended

1. Season Blade Simmering Steak. In hot lightly oiled skillet, brown all over.

2. Add sliced vegetables (such as onion, sweet green pepper and garlic) if desired. Add enough liquid (such as canned soup or tomatoes, broth or red wine) to just cover the beef.

3. Simmer, covered, in 325°F (160°C) oven or on stove top approximately 1-1/4 hours or until fork-tender.

SLOW COOKER | Alternate

Season and brown Simmering Steak in skillet; place in slow cooker.
Fry some sliced onion and minced garlic in the same skillet until lightly browned.
Stir in a splash of red wine or broth, scraping up all the browned bits.
Stir in half a can of condensed mushroom soup; pour over meat.
Cover and slow-cook on LOW for 8 to 10 hours

TIPS

Simmering Steaks are steaks served stew-style, like a Pot Roast, but they cook faster than Pot Roasts and serve just two or three people.
Simmer beef in the oven rather than on the stove top for a constant simmer with less chance of scorching.
A tight fitting lid and a heavy pot are essential for best braising
Simmering steaks actually taste better when made the day ahead. Gently re-heat in the oven, microwave or slow cooker before serving.

Product Information

NUTRITION

BEEF QUALITY AND GRADING

SAFE FOOD HANDLING TIPS