4 results in Blade Roast and Cross ribs

Blade Roast with Red Wine and Root Vegetables

30 mL (2 tbsp.) olive oil 1 onion, thinly sliced 1 clove garlic, crushed 60 mL (¼ cup) flour 1 beef blade roast (450 g/1 lb.) 3 parsnips, sliced 2 sweet potatoes, peeled and cut into large cubes 375 mL (1 ½ cups) green beans 250 mL (1 cup) re...
Red wine and rosemary pot roast

1 kg (2 lb.) bone-in bottom blade beef roast 45 mL (3 tbsp.) Dijon mustard 3 slices bacon, chopped 250 mL (1 cup) red wine 1 tin (284 mL) beef consommé 45 mL (3 tbsp.) finely chopped fresh rosemary 2 bay leaves leeks (white part only), sliced ...
Beer-Braised Top Blade Flat Iron Roast

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 c...
Blade Roast with Herbs

1 cup (250 mL) chopped fresh parsley 2 Tbsp. (30 mL) each: olive oil* and red wine vinegar 4 garlic cloves, minced 1 tsp. (5 mL) each: dry rosemary, thyme and oregano Salt and pepper to taste 4 tsp. (20 mL) Dijon mustard* Beef broth*, as needed...