Chilebrown at home

Wednesday, August 19, 2015


Beef Clod Heart is a cut of beef that is not seen too often here on the West Coast. The only time I have heard of beef clod is on a travel shows about bbq. They are cooked at several bbq restaurants in Texas. They are cooked in the similar fashion as a beef brisket; low & slow. It is then slice and served. We experienced beef clod heart as an auxiliary category for judging at the  'Wine  Country Big Q' in Rohnert Park. Beef Clod is cut from the shoulder muscle of the cow and the heart is a tender section in this cut. I have to admit that I was not too impressed at this contest with the entries. The majority of offerings were dry and a little tough. One of the contestants did not enter and gifted me a Beef Clod Heart.. The question now, is how can I cook this to make it tasty and tender?

 Angleo Ibleto is a good friend who also happens to be an accomplished butcher. Here he is pictured showing off a selection of his house made salame. If anybody knows about beef Clod heart, Angelo will. Angleo immediately told us to cook it exactly like a roast. He said to be careful to not overcook it. He suggested a medium rare temperature. Bingo! This is exactly what we wanted to here. We rushed home and started the bbq

 We trimmed all the fat from this impressive muscle. It was rubbed down with our rub of the day. The roast was left at room temperature for an hour while we prepared our fire. The Weber kettle would be put into action today. Both indirect and direct heat would be used to cook our roast. A chimney full of lit charcoal was put into the middle of the cooking area and the grill was put into place. We seared two sides leaving some pretty grill marks. The heart was removed and reserved. We lifted the grill grate and separated the charcoals into two mounds at opposite edges. The grill was replaced and the beef was put in the middle of the grill with a remote thermometer in place. The lid covered the roast to create a smoky oven. The roast was cooked to 125 degrees.

 The hardest part of cooking any barbeque is the resting period. It is so crucial to let the juices redistribute. If you are not patient, the first cut will spill the juices to the cutting board. A very long 20 minutes rewarded us with perfectly rested beautiful beef. Success!! This was tender as all get go. I would compare it to a flavorful roast beef. It was not as tender as a tri-tip but the flavor was deep like a sirloin. This was some great tasting beef. This was not only great with dinner but I am dreaming about sandwiches tomorrow. Once again proper technique, patience and a little luck have transformed beef clod heart into a memorable meal. Why is this cut of beef not more popular? Most likely, the consumer has no idea how to cook it. If they only read Mad Meat Genius.


Big Dude said...

Nice job and glad it was tender - I've never heard of this cut.

Unknown said...

I love beef clod and I agree that it is wonderful. I first tried it at Smitty's in Lockhart, Texas. Before brisket was popular, there was beef clod and for good reason. My first bite of it and I wondered why it wasn't served more. It was wonderful! As good as brisket. I lie not. I will mention that it was cooked to well done but still very good.

I aim to include beef clod in my next presentation of BBQ Anatomy. Thank you for cooking it this way. Interesting!

Chilebrown said...

Big Dude, I had my fingers crossed. It was tender and juicy. It is a very nice cut of beef.

Donna Fong, You know this was the clod heart only that I cooked. I am sure Smitty's cooked it similar to a brisket. Texas is the only place I have ever heard of this cut. I would like to buy the clod heart again if I can find it.

Unknown said...

Part of that is a "clod heart", but thats a shoulder filet (aka shoulder london broil). It is certainly possible with a well marbled shoulder broil to have decent results, especially considering the price. It also comes off the chuck, and flavor wise preferable to a top round broil.