Feather blade

Paleron

What it is

A shoulder muscle split down the middle by a broad sheet of connective tissue, which is why it looks wrong raw and behaves beautifully cooked — that sheet dissolves to gelatine over three hours and bastes the meat from inside.

In the kitchen

It is the cut for bourguignon and carbonnade. Sold as a steak it needs either two minutes or three hours, nothing between.

Goes with

Red wine vinegar Carrot Onion Bay leaf Thyme Lard Button mushroom Garlic

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