Menu Enter a recipe name, ingredient, keyword...

A Comprehensive Guide To Every Cut Of Beef

By,
Gourmandize
Primal Cut #6: Short Plate 23/30

© Getty Images

Primal Cut #6: Short Plate

Meat cuts from the short plate area near the abdomen are both fatty and tender. It's another source of beef short ribs (pictured above, raw), though there is quite a bit of cartilage, so you'll definitely want to braise them. You could also use ground plate meat for burgers and mix it with another cut of ground meat to balance its fat content. In general, plate cuts are a cheaper option but no less flavorful, and the meat is extremely versatile. 


More steaming articles



Chef Tips and Tricks

VIDEO: Tasty Beef Tomato Pockets

Looking for an easy snack or party appetizer? These little beef pockets are a pinch!

Ingredients

Dough:

  • 2 cups flour
  • 1 cup olive oil
  • 2 tbsp sugar
  • 2 tsp salt
  • 1/4 cup milk
  • Water

 Filling:

  • 1 onion, diced
  • 1 lb ground beef
  • A pinch of salt
  • 1/2 cup water
  • 1 cup tomato sauce

 Method

  1. Mix flour, sugar, salt, milk, and water in a pan, and mix until you form a dough.
  2. In a saucepan, heat a splash of olive oil and add the onion. Cook on medium-high until onion has softened.  
  3. Add the ground beef, and add the salt, water, and tomato sauce. When the meat has browned, remove from heat. 
  4. Dust a flat surface with flour, and roll out the dough into a flat sheet. 
  5. Use a ramekin or cup to cut out circles. 
  6. Add a dollop of beef-tomato mixture to the center of each circle. 
  7. Pinch the dough into a little pocket.
  8. Bake in the oven at 350° F for 15 minutes.
  9. Enjoy!