Recipe #2282
Leek and Orange Bone-in Blade Roast
| Preparation: | 20 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 1 h 30 min |
| Total: | 1 h 50 min |
4
servings
servings
| Category: | Meats and substitutes |
| Subcategory: | Beef |
| Source: | Les Cultures de Chez Nous |
Wine & food pairing
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Recipe ingredients
- 2-3 Tbsp. (30-45 mL) oil
- 1 kg (2.2 lb) bone-in blade roast
- 1 package of sliced leeks Les Cultures de Chez Nous
- Zest from 1 orange
- 2-3 Tbsp. (30-45 mL) honey.
- 2 Tbsp. (30 mL) minced garlic
- 1 pinch dry chili pepper
- 2 cups (500 mL) dry white wine
- 1 cup (250 mL) Charlevoix veal gravy
- 2 rosemary fresh trigs
- Salt and pepper to taste
Preparation
Heat oil in a casserole. Brown the meat on each side.
Remove the meat and put it in a plate.
In the same casserole, brown leeks.
Add orange zest until it browns.
Add honey, garlic, chili pepper and white wine.
Let reduce 3-4 minutes then add gravy and rosemary trigs.
Put bone-in blade in the sauce.
Let simmer over low heat covered about 1 1/2 hour.
Season to taste and serve.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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