Braised blade roast with apples from Josée di Stasio
Prep Time
Cooking Mode
1.4 kg (3 lb.) lb. boneless beef blade roast
7 mL + 5 mL (1 ¼ + 1 tsp.) tsp salt
20 mL (4 tsp.) tsp flour
30 mL (2 tbsp.) tbsp. olive oil
310 mL (1 ¼ cups) cup finely diced onion
160 mL (⅔ cup) cup finely diced celery
To taste pepper
45 mL (3 tbsp.) tbsp. Dijon mustard
250 mL (1 cup) cup sweet apple cider
2 fresh thyme sprigs
310 mL (1 ¼ cups) cup water
45 mL (3 tbsp.) tbsp. butter
1 red apple, diced
To taste celery leaves
To taste salt and pepper
1 olive oil drizzle
To taste homemade mashed potatoes
carrots
1.4 kg (3 lb.) lb. boneless beef blade roast
7 mL + 5 mL (1 ¼ + 1 tsp.) tsp salt
20 mL (4 tsp.) tsp flour
30 mL (2 tbsp.) tbsp. olive oil
310 mL (1 ¼ cups) cup finely diced onion
160 mL (⅔ cup) cup finely diced celery
To taste pepper
45 mL (3 tbsp.) tbsp. Dijon mustard
250 mL (1 cup) cup sweet apple cider
2 fresh thyme sprigs
310 mL (1 ¼ cups) cup water
45 mL (3 tbsp.) tbsp. butter
1 red apple, diced
To taste celery leaves
To taste salt and pepper
1 olive oil drizzle
To taste homemade mashed potatoes
carrots
Directions
1Preheat the oven to 160°C (325°F).
2Season both sides of roast with 7 mL (1 ¼ tsp.) of salt and then sprinkle with flour.
3Heat a heavy-bottomed saucepan over medium-high heat.
4Add the oil and brown the roast 3 minutes on each side.
5Remove roast from saucepan and add onion and celery.
6Add 5 mL (1 tsp.) of salt, season with pepper, and brown meat, for 5 minutes, stirring occasionally.
7Brush both sides of roast with mustard.
8Add apple juice, fresh thyme, water, and butter.
9Bring to a boil, cover, and bake in oven for 2 to 2 ½ hours*. Add liquid as needed while cooking.
10Remove roast from the oven let cool uncovered.
11Remove fat and tendons and then separate meat into big pieces.
12Return meat to sauce and serve.
13Mix together all ingredients in a bowl. Taste and adjust seasoning, as needed.
14*After meat has cooked for two hours, verify its tenderness. Some parts of roast cook more quickly than other parts. Remove them if necessary and continue cooking the rest. To serve, separate into 4 servings and top with garnish. Accompany with mashed potatoes and carrots.
15This dish is even better the next day. Reheat the meat slowly in the sauce.
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Personal Note
Personal Note