Food - Drink
The Underrated Cut Of Steak That's Ideal For Slow Cooking
By LAUREN ROTHMAN
If you love a good steak, you probably enjoy your cut of choice on the grill or pan-seared, but steak isn't usually slow-cooked. You might imagine that some cuts would dry out and turn chewy when cooked for hours, and this is true for some steaks, but not all; in fact, a cut called "under blade" steak makes for a delicious slow-cook meal.
This cut of steak is called under blade because it is sliced from under the cow's shoulder blade, the same area where we get flat iron steak, says The Spruce Eats. Under blade can be grilled or seared, but it also holds its shape when slow-cooked, and has plenty of marbling and connective tissue, much like traditional slow-cook cuts.
Hotel Grand Pacific recommends braising under blade steak in an aromatic mix of onion, garlic, celery, carrots, red wine, and beef stock. The Spruce Eats suggests tossing under blade steak into a slow cooker with sliced onions, Creole seasoning, and flour for a tender, beefy dinner that creates its own gravy as it cooks for 7 to 9 hours.