Braised Blade Steak
Braised Blade Steak is a hearty, slow-cooked dish featuring a tough, flavorful cut of beef (the chuck or blade portion) simmered low and slow in a rich liquid until it becomes fork-tender. The braising liquid typically includes aromatics like onions, carrots, and celery, along with herbs, stock, and often a splash of wine or beer. This method of cooking is common in many cuisines, particularly in European and American comfort food traditions.
🍽️ Nutrition at a glance
This dish is very high in protein and fat, with minimal carbohydrates unless served with starchy sides like mashed potatoes or noodles. It provides significant iron, zinc, and B vitamins from the beef, and the long cooking process helps break down collagen into gelatin, which supports joint and gut health. A typical serving (about 6-8 oz of meat with sauce) can range from 400-600 calories.
Nutrition breakdown
| Calories | 550 kcal |
| Protein | 45 g |
| Carbs | 10 g |
| Fat | 38 g |
| Fiber | 1 g |
| Sugar | 3 g |
| Sodium | 800 mg |
| Iron | 5 mg |
| Zinc | 10 mg |
| Potassium | 600 mg |
| Phosphorus | 350 mg |
| Vitamin B12 | 2.5 mcg |
| Niacin (B3) | 10 mg |
| Selenium | 40 mcg |
| Vitamin B6 | 0.6 mg |
Per 1 steak (approx. 225 g) · estimated, varies by recipe
💡 What's interesting
Braising is a classic 'low and slow' technique that transforms an inexpensive, tough cut of meat into a luxurious meal, making it a historic staple for economical and nourishing home cooking. Nutritionally, the gelatin-rich broth produced from the connective tissue is often praised for its gut-healing properties in various food traditions.
