Beer-Braised Top Blade Flat Iron RoastPrint Category Blade Roast and Cross ribs Thematic No thematic Source Académie Culinaire de Montréal Evaluation
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- 2 lb. (900 g) beef top blade flat iron roast
- 2 Tbsp. (30 mL) Irresistibles extra virgin olive oil*
- 1 sprig thyme, chopped
- 1 Irresistibles bay leaf*, crumbled
- 1 sprig sage, chopped
- 4 onions, sliced very thin
- 2 cups (500 mL) dark beer
- 1 cup (250 mL) beef broth*
- Salt and pepper to taste
- Preheat oven to 375°F (190°C). In a skillet, brown roast on all sides in hot oil over medium-high heat. Transfer meat to a deep casserole and sprinkle herbs over top.
- In the same skillet, lightly brown onions over medium heat. Add beer and reduce by half. Add broth and bring to a boil. Pour beery onion broth round the roast. Season. Cover and roast for 2 - 3 hours or until tender. Cut roast into thin slices and serve over beery onions.
Suggestion: Top blade flat iron is a boneless cut of tender, tasty, marbled beef. Slow-cooked, this cheap cut offers great value.