Name: Braised blade roast
Prep time: 15 min
Cook time: 165 min
Total time: 180 min
Ingredients: 3 tbsp olive oil 45 ml; 1 blade roast, bone-in or boneless 3 lbs (1.5 kg); 4 rosemary sprigs; 1 head of garlic, halved; 2 onions, peeled and quartered; 4 cups veal stock, broth, or water 1 L; 2 cups red wine (optional) 500 ml; 1/4 cup honey 60 ml; Salt and pepper, to taste

Level: very easy

Prep Time: 15 mins

Total Time: 3 h

Serves: 6 to 8

Ingredients

3 tbsp: olive oil; 45 ml

1: blade roast, bone-in or boneless; 3 lbs (1.5 kg)

4: rosemary sprigs

1: head of garlic, halved

2: onions, peeled and quartered

4 cups: veal stock, broth, or water; 1 L

2 cups: red wine (optional); 500 ml

1/4 cup: honey; 60 ml

: Salt and pepper, to taste

Directions

Step 1: Preheat oven to 325°F (175°C).

Step 2: Season the meat generously with salt and pepper. In a large ovenproof skillet, heat the oil and brown the meat on all sides.

Step 3: Add the onions and garlic and lightly brown. Pour in the liquids. Remove from heat, cover, and cook in the oven for about 3 hours, or until meat flakes with a fork.

Step 4: Serve with vegetable puree or roasted root vegetables.

Braised blade roast

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Ingredients

Directions

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