Beef blade roast braised in red wine
Prep Time
Cooking Mode
1 boneless bottom blade of beef roast
250 mL (1 cup) cup LEBON Red Wine Fondue Broth
60 mL (¼ cup) cup olive oil or canola oil
2 large Spanish onions large Spanish onions sliced into rings
60 mL (¼ cup) cup brown sugar
60 mL (¼ cup) cup red wine vinegar
To taste salt and pepper
3–4 carrots carrots sliced into sticks
1 boneless bottom blade of beef roast
250 mL (1 cup) cup LEBON Red Wine Fondue Broth
60 mL (¼ cup) cup olive oil or canola oil
2 large Spanish onions large Spanish onions sliced into rings
60 mL (¼ cup) cup brown sugar
60 mL (¼ cup) cup red wine vinegar
To taste salt and pepper
3–4 carrots carrots sliced into sticks
Directions
1This recipe is courtesy of LEBON.
2Preheat oven to 230°C (450°F).
3Season roast with salt and pepper and place in a shallow oven-safe dish (drip pan or Pyrex-type glass dish). Add red wine fondue broth.
4Place dish in oven and grill for about 10 minutes on top rack.
5Reduce oven temperature to 150°C (300°F).
6Move roast to middle rack and cover with aluminum foil.
7Continue cooking for about 1 hour 15 minutes to 1 hour 30 minutes.
8Meanwhile, heat oil in a saucepan and sauté onions over medium heat for about 5 minutes, stirring regularly.
9Add brown sugar and red wine vinegar. Brown for another 5 to 10 minutes, or until onions are golden and there is very little liquid left. Set aside.
10After roast has cooked for 1 hour 15 minutes to 1 hour 30 minutes, add carrots around roast and place caramelized onions on top of meat.
11Cook for another 1 hour 15 minutes to 1 hour 30 minutes, uncovered, until beef detaches easily with a fork.
12Remove from oven and cover with aluminum foil. Let stand for 5 minutes before serving.
Tips
1
Tip: Serve over white pasta or with boiled potatoes.
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