Candied steaks Blonde d'Aquitaine
Blonde d'Aquitaine blade steak
Blonde d'Aquitaine chuck steak is a classic in Dutch cuisine. The cut comes from the shoulder of the cow and is recognizable by the tendon running through it. During stewing, the tendon slowly turns into gelatin, making the chuck tenderloin melt-in-the-mouth after hours of simmering and allowing it to fully absorb the flavors of the sauce. The result is a deep and rich stew that is perfect for the colder months, but is actually a great choice all year round.
What is a blade steak?
A blade steak is cut from the shoulder of the cow. Because this part of the animal gets a lot of exercise, the meat has a firm structure. This makes it ideal for dishes that require long cooking times. The connective tissue in the tendon melts during stewing, creating a soft and full texture. blade steaks absorb flavors well from broth, wine, or spicy sauces, making them ideal for stews with depth. Classic pulled beef is therefore often made from chuck.
Drents Blond – Blonde d’Aquitaine from Drenthe
Our chuck comes from Drents Blond: Blonde d’Aquitaine cattle raised in Drenthe. This French breed is known for its large size, muscular build, and relatively lean meat composition. The meat is finely grained and has a mild but full flavor. Because our cattle are raised naturally in Drenthe, we know exactly where the meat comes from. This origin ensures reliability and consistent quality, something you can count on with every dish.
Want to order Blonde d'Aquitaine blade steak online?
At The Butchery, you can easily order Blonde d'Aquitaine blade steak. If you order before 11:00 a.m., your order will be delivered to your home in the Netherlands and Belgium the same evening. If that time doesn't suit you, simply choose another delivery time that is more convenient. Our master butchers carefully cut the blade steak and ensure the right ratio of meat to fat. The pieces are then flash-frozen and vacuum-packed to preserve their flavor and quality until you prepare them.
Cote de Boeuf is a tough steak that you can prepare in different ways. Below you will find a useful guideline. Scroll through and choose your preparation method!
Prepare Cote de Boeuf low and slow (grill & cook through)
Planahead, defrost the meat a few days in advance (or a few hours in cold water) and remove it from the refrigerator 5 hours in advance to bring it to room temperature. to arrive.
Preheat the oven to 120C for nice cooking and the pan or grill to maximum heat
Fryor grill brown the meat on all sides in a large pan with butter or on the grill until it is completely brown and any fat edge is nice and crunchy
Move the meat to the preheated oven, place the cooked steak in an oven dish and add the shortening.
Time: use the below schedule for your own planning, these times are indicative.
Always measure the core temperature with these types of meat. Use the temperatures from the schedule.
Rest: Let the meat rest for 10 minutes before carving/serving.
Herbs < /strong>the meat after searing or afterwards with salt and pepper or rub of your choice
Core final temperatures
Rare 52C Medium rare 54C
Medium 57C
Rose/Welldone 62C
Take into account a total preparation time of 45 minutes
Reversed sear cote de boeuf (cook & grill)
Planahead, defrost the meat a few days in advance (or a few hours in cold water) and remove it from the refrigerator 5 hours in advance to prepare. room temperature.
Preheat the oven or BBQ to 60C.
Cook the meat to the core temperatures below - 2 degrees. The last 2 degrees are added during grilling.
Grill or fry the meat until brown and crunchy on all sides until the desired core temperature has been reached.
Always measure the core temperature with these types of meat. Use the temperatures from the schedule.
Rest: Let the meat rest for 10 minutes before carving/serving.
Herbs < /strong>the meat after frying or afterwards with salt and pepper or rub of your choice
Core final temperatures
-Rare 52C (beef, veal)
-Medium rare 54C (beef, veal)
-Medium 57C (beef, lamb, veal)
-Rose/welldone 62C (lamb)
Take into account a total preparation time of 1 hour.
Preparation of cote de boeuf Sous Vide
Planahead, defrost the meat a few days in advance (or a few hours in cold water) and remove it from the refrigerator 5 hours in advance to prepare. to reach room temperature.
Preheat the warm water bath so that the times below are correct. Make sure you have a sealed vacuum bag (you can season the steaks yourself and vacuum pack them again if necessary. But normally the packaging can be placed straight into the warm water bath.
Time, set the sous vide stick according to the schedule below. If the meat is still frozen, add 1 hour.
Grill the steak in a pan or on the BBQ until golden brown, you can also do it. An use a burner, grilling or burning will no longer increase the temperature.
Rest, let the steak rest for 10 minutes before cutting/serving.
Herb< strong> Only season the steak halfway through or afterwards with salt and pepper or a rub of your choice
Sous vide stick setting value for cote de boeuf
Rare: 52C in 3 hours
Medium: 54C in 3 hours
Medium/Rare: 56C in 3 hours
Preparing Cote de Boeuf in brief
- Let the Cote de Boeuf come to room temperature
- Place the cote de Boeuf in the oven or BBQ for an hour at 50C
- Then season with your favorite rub or salt and pepper
- 3 Fry for 4 minutes on each side until golden brown on a hot fire. - Cut off the leg and grill for another 30 seconds per side
Ingredients
rundvleesNutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | 548 |
| Energie (kcal) | 131 |
| Vet (g) | 5.1 |
| Verzadigd vet (g) | 2.4 |
| Koolhydraten (g) | 0.0 |
| Suikers (g) | 0.0 |
| Vezels (g) | 0.0 |
| Eiwitten (g) | 21.3 |
| Zout (g) | 0.08 |
Candied steaks Blonde d'Aquitaine
Blonde d'Aquitaine chuck steaks are known for their firm texture, which slowly transforms into buttery-soft meat with a rich beef flavor when braised. Ideal for classic stews and perfect for slow cooking.
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- Next day delivery or select a preferred day
- Starting at € 100,- FREE delivery.
- Quick frozen and vacuum packed
Blonde d'Aquitaine chuck steaks are known for their firm texture, which slowly transforms into buttery-soft meat with a rich beef flavor when braised. Ideal for classic stews and perfect for slow cooking.
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Product Information
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Preparation
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Reviews
Blonde d'Aquitaine blade steak
Blonde d'Aquitaine chuck steak is a classic in Dutch cuisine. The cut comes from the shoulder of the cow and is recognizable by the tendon running through it. During stewing, the tendon slowly turns into gelatin, making the chuck tenderloin melt-in-the-mouth after hours of simmering and allowing it to fully absorb the flavors of the sauce. The result is a deep and rich stew that is perfect for the colder months, but is actually a great choice all year round.
What is a blade steak?
A blade steak is cut from the shoulder of the cow. Because this part of the animal gets a lot of exercise, the meat has a firm structure. This makes it ideal for dishes that require long cooking times. The connective tissue in the tendon melts during stewing, creating a soft and full texture. blade steaks absorb flavors well from broth, wine, or spicy sauces, making them ideal for stews with depth. Classic pulled beef is therefore often made from chuck.
Drents Blond – Blonde d’Aquitaine from Drenthe
Our chuck comes from Drents Blond: Blonde d’Aquitaine cattle raised in Drenthe. This French breed is known for its large size, muscular build, and relatively lean meat composition. The meat is finely grained and has a mild but full flavor. Because our cattle are raised naturally in Drenthe, we know exactly where the meat comes from. This origin ensures reliability and consistent quality, something you can count on with every dish.
Want to order Blonde d'Aquitaine blade steak online?
At The Butchery, you can easily order Blonde d'Aquitaine blade steak. If you order before 11:00 a.m., your order will be delivered to your home in the Netherlands and Belgium the same evening. If that time doesn't suit you, simply choose another delivery time that is more convenient. Our master butchers carefully cut the blade steak and ensure the right ratio of meat to fat. The pieces are then flash-frozen and vacuum-packed to preserve their flavor and quality until you prepare them.
Cote de Boeuf is a tough steak that you can prepare in different ways. Below you will find a useful guideline. Scroll through and choose your preparation method!
Prepare Cote de Boeuf low and slow (grill & cook through)
Planahead, defrost the meat a few days in advance (or a few hours in cold water) and remove it from the refrigerator 5 hours in advance to bring it to room temperature. to arrive.
Preheat the oven to 120C for nice cooking and the pan or grill to maximum heat
Fryor grill brown the meat on all sides in a large pan with butter or on the grill until it is completely brown and any fat edge is nice and crunchy
Move the meat to the preheated oven, place the cooked steak in an oven dish and add the shortening.
Time: use the below schedule for your own planning, these times are indicative.
Always measure the core temperature with these types of meat. Use the temperatures from the schedule.
Rest: Let the meat rest for 10 minutes before carving/serving.
Herbs < /strong>the meat after searing or afterwards with salt and pepper or rub of your choice
Core final temperatures
Rare 52C Medium rare 54C
Medium 57C
Rose/Welldone 62C
Take into account a total preparation time of 45 minutes
Reversed sear cote de boeuf (cook & grill)
Planahead, defrost the meat a few days in advance (or a few hours in cold water) and remove it from the refrigerator 5 hours in advance to prepare. room temperature.
Preheat the oven or BBQ to 60C.
Cook the meat to the core temperatures below - 2 degrees. The last 2 degrees are added during grilling.
Grill or fry the meat until brown and crunchy on all sides until the desired core temperature has been reached.
Always measure the core temperature with these types of meat. Use the temperatures from the schedule.
Rest: Let the meat rest for 10 minutes before carving/serving.
Herbs < /strong>the meat after frying or afterwards with salt and pepper or rub of your choice
Core final temperatures
-Rare 52C (beef, veal)
-Medium rare 54C (beef, veal)
-Medium 57C (beef, lamb, veal)
-Rose/welldone 62C (lamb)
Take into account a total preparation time of 1 hour.
Preparation of cote de boeuf Sous Vide
Planahead, defrost the meat a few days in advance (or a few hours in cold water) and remove it from the refrigerator 5 hours in advance to prepare. to reach room temperature.
Preheat the warm water bath so that the times below are correct. Make sure you have a sealed vacuum bag (you can season the steaks yourself and vacuum pack them again if necessary. But normally the packaging can be placed straight into the warm water bath.
Time, set the sous vide stick according to the schedule below. If the meat is still frozen, add 1 hour.
Grill the steak in a pan or on the BBQ until golden brown, you can also do it. An use a burner, grilling or burning will no longer increase the temperature.
Rest, let the steak rest for 10 minutes before cutting/serving.
Herb< strong> Only season the steak halfway through or afterwards with salt and pepper or a rub of your choice
Sous vide stick setting value for cote de boeuf
Rare: 52C in 3 hours
Medium: 54C in 3 hours
Medium/Rare: 56C in 3 hours
Preparing Cote de Boeuf in brief
- Let the Cote de Boeuf come to room temperature
- Place the cote de Boeuf in the oven or BBQ for an hour at 50C
- Then season with your favorite rub or salt and pepper
- 3 Fry for 4 minutes on each side until golden brown on a hot fire. - Cut off the leg and grill for another 30 seconds per side
Ingredients
rundvleesNutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | 548 |
| Energie (kcal) | 131 |
| Vet (g) | 5.1 |
| Verzadigd vet (g) | 2.4 |
| Koolhydraten (g) | 0.0 |
| Suikers (g) | 0.0 |
| Vezels (g) | 0.0 |
| Eiwitten (g) | 21.3 |
| Zout (g) | 0.08 |
