Are you looking for a new and delicious way to cook beef? Look no further than deckle!
This flavorful cut of meat, also known as chuck deckle or seven-bone steak, is perfect for slow cooking and braising. With its marbling and tenderness, deckle is sure to impress your dinner guests.
But how do you cook it to perfection? In this article, we’ll explore different recipes and techniques for cooking deckle of beef. From classic braising to unique flavor combinations, we’ve got you covered.
So grab your apron and let’s get cooking!
How To Cook Deckle Of Beef?
One of the most popular ways to cook deckle of beef is through braising. This method involves cooking the meat slowly in liquid, resulting in a tender and flavorful dish. Here’s a simple recipe to get you started:
– Heat oil in a heavy pot over medium-high heat.
– Season the deckle with salt and pepper, then brown it on all sides.
– Remove the deckle from the pot and add onions, carrots, celery, and garlic. Cook until golden-brown.
– Add vinegar, stock, and tomatoes to the pot and bring to a simmer.
– Return the deckle to the pot and cover with a tight-fitting lid.
– Braise in the oven until fork-tender, which should take around 3 to 3 1/2 hours.
Another great way to cook deckle is by using a cast-iron casserole. Here’s a recipe that incorporates red wine and mustard for a unique flavor profile:
– Heat olive oil in a large casserole over medium heat.
– Brown the deckle on all sides, then remove it from the casserole.
– Combine mustard with remaining olive oil and thyme leaves. Brush over top of beef.
– Add wine to the casserole and boil over high heat, scraping up browned bits.
– Add bay leaf, thyme sprig, onion, and beef. Cover and cook over very low heat until almost tender.
– Arrange carrots around meat and cook until tender.
– Transfer beef to a carving board and thinly slice across grain. Return to casserole and bring to a simmer.
What Is Deckle Of Beef?
Deckle of beef is a term used to refer to a specific part of the brisket cut. It is the intercostal meat that connects the rest of the meat to the rib cage. The deckle includes muscles, connective tissues, and a layer of fat that adds flavor and juiciness to the meat. The deckle is also known as the point cut, although this term is not always accurate. While the point mostly consists of deckle, it is not pure deckle.
Deckle of beef is often considered a less desirable cut of meat due to its high fat content. However, this fat marbling can add a lot of delicious flavor to the meat when cooked properly. Deckle can be cooked through various methods, including braising, smoking, or grilling. When cooking deckle, it is important to keep in mind that it contains a fair amount of connective tissue and collagen, which means it requires slow cooking to break down and become tender.
If you come across a brisket labeled deckle-off, it means that the point section has been removed, and the fat layer has been trimmed off. This type of brisket is leaner and can be a good choice for those who prefer less fatty meat. However, if you’re planning on smoking a brisket, you may want to opt for a deckle-on brisket as it helps with flavor and bark formation. Regardless of whether you choose deckle-on or deckle-off brisket, it’s important to trim off excess fat and silverskin before cooking for optimal results.
Choosing And Preparing Deckle Of Beef
When choosing deckle of beef, look for a piece that is well-marbled with fat, as this will help keep the meat moist and flavorful during cooking. It’s important to trim the fat cap to a uniform thickness of about 1/4 inch, and remove any large chunks of fat or silverskin. Silverskin is a thin membrane covering the exposed side of the brisket, opposite the fatty side, and it will not break down during cooking.
To prepare deckle of beef for braising or other slow-cooking methods, season it with salt and pepper and brown it on all sides in a heavy pot or casserole. Remove the meat from the pot and add onions, carrots, celery, and garlic to the pot. Cook until golden-brown, then add liquid such as stock, wine, or tomatoes to the pot and bring to a simmer. Return the deckle to the pot and cover with a tight-fitting lid. Braise in the oven until fork-tender, which should take around 3 to 3 1/2 hours.
Another option for cooking deckle is to use a cast-iron casserole. After browning the meat on all sides, brush it with a mixture of mustard, olive oil, and thyme leaves. Add wine to the casserole and boil over high heat, scraping up browned bits. Add bay leaf, thyme sprig, onion, and beef. Cover and cook over very low heat until almost tender. Then add carrots and continue cooking until tender. Finally, transfer the beef to a carving board and thinly slice across the grain before returning it to the casserole and bringing it to a simmer.
With these tips in mind, you’ll be able to choose and prepare deckle of beef for a delicious and satisfying meal.
Classic Braised Deckle Recipe
For a classic braised deckle recipe, start by heating oil in a heavy pot over medium-high heat. Season the deckle with salt and pepper, then brown it on all sides. Once browned, remove the deckle from the pot and add onions, carrots, celery, and garlic. Cook until golden-brown.
Next, add vinegar, stock, and tomatoes to the pot and bring to a simmer. Return the deckle to the pot and cover with a tight-fitting lid. Braise in the oven until fork-tender, which should take around 3 to 3 1/2 hours.
For an even more flavorful dish, try using a cast-iron casserole. Brown the deckle on all sides in olive oil before removing it from the casserole. Combine mustard with remaining olive oil and thyme leaves, then brush over top of beef.
Add red wine to the casserole and boil over high heat, scraping up browned bits. Add bay leaf, thyme sprig, onion, and beef. Cover and cook over very low heat until almost tender. Arrange carrots around the meat and cook until tender.
Once cooked, transfer the beef to a carving board and thinly slice across the grain. Return to the casserole and bring to a simmer. This classic braised deckle recipe is sure to impress your dinner guests with its tender and flavorful meat.
Slow Cooker Deckle With Root Vegetables
If you prefer a hands-off approach to cooking, using a slow cooker is a great option for preparing deckle of beef. This recipe incorporates root vegetables for added flavor and nutrition:
– Start by arranging sliced onions, potatoes, carrots, turnips, and rutabaga in the bottom of the slow cooker.
– Season the deckle all over with salt and black pepper, then rub flour all over it. Place the roast on top of the vegetables in the slow cooker.
– In a separate bowl, whisk together tomato sauce, brown sugar, chili powder, cumin, mustard powder, and garlic powder. Pour this mixture over the beef.
– Cover and cook on low heat for 12 hours or on high heat for 8 hours.
– Once done, serve 1/3 of the beef with all of the vegetables. Shred and refrigerate the remaining beef until ready to use in another dish.
This recipe is perfect for busy weeknights or lazy weekends when you want a delicious and nutritious meal without putting in too much effort. Plus, using a slow cooker allows all of the flavors to meld together beautifully for a truly satisfying dish.
Grilled Deckle With Chimichurri Sauce
If you’re looking for a delicious and easy way to cook deckle of beef, consider grilling it with chimichurri sauce. This traditional Mexican sauce is made with a blend of oil, vinegar, lime juice, oregano, parsley, garlic and crushed red pepper. It’s the perfect marinade and topping for all things grilled, especially deckle of beef.
To make the chimichurri sauce, simply combine all the ingredients in a blender and blend until smooth. Adjust the taste with more salt if needed, then refrigerate until it’s time to use it (no more than 5 hours).
When you’re ready to grill the deckle, brush it with olive oil and season liberally with salt and pepper. Prepare the grill for direct grilling over a hot fire (about 600°F). A charcoal fire is preferred for best results.
Grill the deckle above the fire for roughly 9 minutes total, flipping once after about 5 minutes. For medium-rare deckle, remove it from the grill when the internal temperature reads 125°F. Let it rest for 2 to 3 minutes before serving.
To serve, slice the deckle across the grain and top with a generous drizzle of chimichurri sauce. You can also fan out the slices on a platter for a beautiful presentation. The flavorful and tender meat combined with the zesty and herbaceous sauce is sure to be a crowd-pleaser.
Asian-Inspired Deckle Stir Fry
If you’re looking for a flavorful and quick way to cook deckle of beef, an Asian-inspired stir fry is a great option. One popular recipe is Korean Beef Stir Fry, which features tender rib eye steak strips tossed in a delicious sauce. To make this dish, start by cutting the beef steak into thin strips and combining it with cornstarch, black pepper, sugar, Shaoxing wine, fish sauce, soy sauce, and sesame oil. Let the mixture marinate for at least 30 minutes or overnight.
Next, heat oil in a wok over high heat until smoking. Add garlic and hot peppers and cook for 30 seconds before removing them to a bowl. Add the marinated beef to the wok and cook until browned on one side. Then, continue cooking until the beef is just cooked through to medium-rare. Remove the beef from the wok and set it aside.
In the same wok, add more oil and cook garlic and chilies until fragrant. Add leeks and onions and cook until tender-crisp. Return the beef to the wok and add a sauce made of soy sauce, fish sauce, sugar, Shaoxing wine, and sesame oil. Cook until the sauce coats the beef and vegetables.
Another option for an Asian-inspired deckle stir fry is to use flank steak or chuck steak instead of rib eye. Flank steak is commonly used in Chinese restaurants for stir-fry dishes because of its flavor and affordability. Chuck steak is also a good option because it has more fat which adds flavor to the dish. When using chuck steak, make sure to trim it properly before slicing.