Monday, April 15, 2013

Luli's Braised Shoulder chuck top blade , sautéed broccoli rabe and roasted garlicky cauliflower

Braised shoulder chuck top blade, sauteed broccoli rabe and roasted garlicky cauliflower

Tonight we had this delicious cut of beef. Since I only eat beef no more than twice week I make sure is one of my favorite cuts. 
The way I braised this beefs it comes out buttery soft. If you haven't try this cut, you should and you won't regret it.

Serves 1-2


2  3 oz shoulder chuck top blade
1/4 tsp (of each) ground oregano, cumin and garlic powder
salt and pepper to taste
2 tbsp Goya bitter orange
Juice of half a lime
2 tbsp of Smart Balance omega blend (canola)
3 c of water
parsley chopped - for garnish (optional)

1 1/2 c of cauliflower
1 tsp of unsalted butter
2 garlic cloves minced
salt & pepper to taste (optional)

1 bunch of kale
a pinch of red pepper flakes (add more if you like)
1 tbsp Goya pure olive oil
salt and pepper to taste
1 tbsp of lemon juice
1 garlic clove minced


Heat oven to 350 degrees. On a cookie sheet lay out the cauliflower and minced garlic and break the pat of butter over the cauliflower. If you wish sprinkle salt and pepper. Bake till butter melts and cauliflower is lightly browned. Then remove and set aside.

Wash steaks, pat dry with paper towel, sprinkle salt and pepper on both sides and set aside.
On medium high heat in a medium pot heat the 2 tbsp of canola blend oil and add steaks and sear on both side adding the oregano, cumin, garlic powder, lime juice and the bitter orange. Once nicely seared, pour water to the surrounding areas of the steaks and let simmer for 30-40 minutes and or until steaks are soft and done to your liking. Then set aside.

Wash kale, remove leaves and throw away the thick bottom parts of the stem and set aside.
In another pan on medium heat add the tbsp of pure olive oil, kale, salt and pepper, lemon juice , garlic and red pepper flakes. Toss to coat all the kale and remove once bright green and wilted. Set aside.

All is done and now you may plate and serve. Garnish steaks with fresh parsley. Enjoy the yummy goodness.

Per serving



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