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The only disappointment will be that you hadn't discovered this recipe sooner.



Yields10 Servings
Prep Time20 minsCook Time2 hrsTotal Time2 hrs 20 mins

 5 lbs blade roast (4–5 lbs/~2.25 Kg)
 salt and pepper
 3 Tbsp grapeseed oil
 2 large sweet onions, peeled and thinly sliced
 6 sprigs thyme
 1 garlic head, peeled and lightly crushed
 10 g (1 x 0.35 oz package) dried porcini mushrooms
 1 cup balsamic vinegar
 28 oz (796 ml) can plum tomatoes
 ¼ cup chopped 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 oven 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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Ingredients

 5 lbs blade roast (4–5 lbs/~2.25 Kg)
 salt and pepper
 3 Tbsp grapeseed oil
 2 large sweet onions, peeled and thinly sliced
 6 sprigs thyme
 1 garlic head, peeled and lightly crushed
 10 g (1 x 0.35 oz package) dried porcini mushrooms
 1 cup balsamic vinegar
 28 oz (796 ml) can plum tomatoes
 ¼ cup chopped parsley or basil
 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 oven 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.

Josie’s Balsamic Beef