The only disappointment will be that you hadn't discovered this recipe sooner.
Yields10 ServingsPrep Time20 minsCook Time2 hrsTotal Time2 hrs 20 mins
5lbsblade roast (4–5 lbs/~2.25 Kg)
salt and pepper
3Tbspgrapeseed oil
2large sweet onions, peeled and thinly sliced
6sprigs thyme
1garlic head, peeled and lightly crushed
10g(1 x 0.35 oz package) dried porcini mushrooms
1cupbalsamic vinegar
28oz(796 ml) can plum tomatoes
¼cupchopped parsley or basil
shaved Parmesan cheese and pasta or polenta to accompany
1
Preheat oven to 300°F.
2
Cut blade roast into 4 pieces and season lightly with salt and pepper.
3
Heat oil in a large enamelled cast iron French Cocotte over medium-high heat.
4
Brown beef, two pieces at a time, not turning until deep golden brown. Flip and brown the other side. Repeat with the two other pieces. Remove the beef to a plate.
5
Drain excess fat from the pan.
6
Add onions, thyme, garlic and dried mushrooms. Reduce heat to low and cook until onions are soft.
7
Place beef on top of the onion mixture, pressing down slightly.
8
Add vinegar and tomatoes and bring to a simmer.
9
Cover the French oven with foil. Place lid on top and place in oven for about 2 hours.
10
Remove from oven and season with salt and pepper to taste. Remove thyme sprigs. Add parsley or basil.
11
Serve over pasta or polenta, accompanied by Parmesan cheese.
shaved Parmesan cheese and pasta or polenta to accompany
Directions
1
Preheat oven to 300°F.
2
Cut blade roast into 4 pieces and season lightly with salt and pepper.
3
Heat oil in a large enamelled cast iron French Cocotte over medium-high heat.
4
Brown beef, two pieces at a time, not turning until deep golden brown. Flip and brown the other side. Repeat with the two other pieces. Remove the beef to a plate.
5
Drain excess fat from the pan.
6
Add onions, thyme, garlic and dried mushrooms. Reduce heat to low and cook until onions are soft.
7
Place beef on top of the onion mixture, pressing down slightly.
8
Add vinegar and tomatoes and bring to a simmer.
9
Cover the French oven with foil. Place lid on top and place in oven for about 2 hours.
10
Remove from oven and season with salt and pepper to taste. Remove thyme sprigs. Add parsley or basil.
11
Serve over pasta or polenta, accompanied by Parmesan cheese.
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