East meet west
Brown cubed blade steak which has been lightly tossed in flour, salt and pepper. Soften mushrooms and chopped shallots, add balsamic vinegar, soy sauce and beef stock made up to 1 cup. Bake, covered, at 180C until steak is tender (1-2 hours).
Easy as pie
Brown blade steak, onions, carrots parsnip and minced garlic, add 1 bay leaf, beef stock made up to 1/2 cup, 1 cup tomato juice and a tsp of paprika. Cook until meat is tender. Serve in heat-proof bowls, topped with rolled-out, glazed flaky pastry.
A touch of the Blarney
Brown off 1kg lean blade steak, soften onions and bake with 2 cups of dark stout and beef stock made up to 2 cups. Flavour with bacon, thyme, prunes and orange rind, bake at 160C.