Butcher advice - NELORE meat
Our cook recommends the best recipes for nelore meat
D-RUMP
Typical cut for beef steak
KNUCKLE
Roast
First, massage the piece of roast with some oil. Then move on to the tie. This will allow uniform cooking. This is a very simple method to tie. Get some kitchen twine and cut two wires of about 50 cm each and cross them. Place the knot part at the back of the piece of meat. Thread the 4 wires one below, one above and the two sideways. Then legal all 4 cross in the front pulling a little while feeling firm the meat. Now cut another string of the same length. Tie it to the thread that passes over the top just before the end. Begin to roll it around the meat by gently squeezing it. At the end tie it in the front like the others. Now wash and cut the celery, onion, carrots and garlic into small pieces. Wet a casserole with a little oil, then add the mince, salt and sprinkle with a little pepper and let it dry just salting. Then add the piece of roast over high heat. Brown the piece of meat well on all sides. This will allow the meat juices to remain inside keeping it soft. Now blend with the wine and let it evaporate. Finally add the baking soda. Transfer the casserole into a pre-heated oven at 190 ° (transfer a baking sheet if necessary), wet with a little vegetable stock, add the herbs and aromas, put the cloves stuck in the meat and cook for about 45 minutes. Place a saucepan with some water on the bottom of the oven. the humidity will help the meat to remain soft and juicy inside. Always follow the cooking and occasionally wet the roast with some broth (it must never dry out). At the end of cooking, cut the roast into slices and cook for another couple of minutes, then serve. With the bottom of the vegetables, you can prepare an excellent sauce to accompany the meat. You can serve roast beef with baked or pan-fried potatoes.
SHANK
Boiled
TENDERLOIN HEAD
Roast or grilled
This precious cut of beef, which must necessarily be of top quality as the main ingredient of the recipe, is served with a wrapping sauce flavored with green pepper grains, which gives the dish creaminess and roundness. Just the sauce, made with Dijon cream and mustard, reveals the French origin of this recipe with a sophisticated touch. The apparent simplicity of the preparation actually hides some pitfalls, but following our instructions we assure you that you will get a result in a workmanlike manner: cooking with blood allows you to enjoy this dish to the fullest, but if you are not fond of raw meat there we recommend at least to leave the inside well rosy. Perfect for a romantic dinner or an evening with friends, the fillet with green pepper is confirmed as a second course with a modern taste and a deliciously retro style!
HEART OF TENDERLOIN
Fillet in foil
Certainly the Voronoff beef fillet is a robust dish: the meat is just cooked in a pan and blended with Cognac and flavored with a rich cream made with fresh cream, flavored with Worchestershire sauce, mustard and Tabasco. This preparation, intriguing and delicious at the same time, is perfect if you are planning to prepare a dinner for special occasions ... "prescribe it" to your loved one and take it by the throat! And if you love tasty meat and creamy sauces we suggest you try the green pepper version too!
PASTRAMI BRISKET
Tartare
Finely chop the onion, collect it in a bowl, add the mustard, Worcester sauce, vinegar or lemon juice, oil, salt and pepper. Mix the ingredients well, add them to the minced meat. Divide the mixture into four parts. On as many single-serving plates place a fan of lettuce, place a small dome of meat in the center of the leaves, hollow it slightly at the top and lay an egg yolk in it, salt it and pepper it lightly. Serve at table.