Beef short plate is a forequarter cut from the belly below the rib cut. This can also be a part of the brisket. It contains tough and fatty meat.
Beef short plate is perfect for braising. It has also the right amount of fat so it can be used for ground beef.
BRANDS |
ORIGIN |
SPECIFICATIONS |
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| Clear River Farms |
Net Weight:
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| Esro |
Net Weight:
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| Excel | USA |
Net Weight:
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BRANDS |
CUTS |
FAT TO MEAT RATIO |
OVERALL QUALITY |
CUSTOMER REMARKS |
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| Excel |  |
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| Esro | |
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1 kilo thawed beef short plate, de-skinned, rectangularly or squarely sliced, trimmings on sides removed,
scored/slitted against the grain on both sides
ITALIAN RUB:
10 grams salt
10 grams brown sugar
5 grams ground black pepper
3 grams Spanish paprika powder
5 grams garlic powder
5 grams nutmeg powder
4 grams dried thyme
OPTIONAL 3 grams MSG
50 ml. EVOO (Extra Virgin Olive Oil)
procedure
Except for EVOO, in a bowl pour in ALL ground/powder ingredients of the Italian Rub.
Blend and tumble thoroughly via wire whisk.
Brush both sides of short plate with EVOO assuring inner parts of scores and slits are covered, too.
This will ensure adhesion of rub up to internal flesh for better flavor absorption.
Through hands pour in and scatter Italian Rub through the meat. Cover all sides, inside slits and sides. Set aside under room temp for 30 minutes.
Pre-heat range oven to 375deg.F (190deg.C). This is needed as temp will drop to 320-350deg.F when meat is placed inside. Put pan with water underneath roasting rack.
Reaching 375deg.F, using the range’s wire rack, wedge in meat in middle slot (any side up). Quickly tone down temp to 350deg.F (so that heat will be maintained at this temp)
Sear meat for 15 minutes. On fast phase, remove-turn to other side-wedge unto oven-sear, again for 15 minutes.
When done, quickly remove from oven-wrap with foil making sure all sides are sealed-put back unto oven. Decrease temp to 250deg.F (121deg.C) and continue under this slow cooking method for 2 hours. No need to turn meat.
Serve and Enjoy.