Honey-braised Top Blade Flat Iron Roast

Preparation:	20 min
Marinating/Waiting:	0 min
Cooking:	2 h 45 min
Total:	3 h 5 min

4
servings

Category:	Meats and substitutes
Subcategory:	Beef
Source:	Académie Culinaire

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Recipe of : Honey-braised Top Blade Flat Iron Roast

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Recipe ingredients

3½ oz. (100 g) salt pork, cubed
2 lb. (900 g) top blade flat iron beef roast

1 onion, diced
6 medium carrots, cut into 1-in. (2.5-cm) pieces
2 Tbsp. (30 mL) dark honey (buckwheat or wild flower)
2 Tbsp. (30 mL) cider vinegar
2 Tbsp. (30 mL) tomato paste*
2 Tbsp. (30 mL) four*
3 cups (750 mL) red wine
3 cups (750 mL) beef broth*
Salt and pepper to taste

Preparation

Preheat oven to 350°F (180°C).
Put salt pork in a pot, add cold water to cover and bring to a boil. Drain.
Transfer salt pork to a hot casserole and fry over medium-high heat.
Once pork fat is melted, brown roast in it.
Place onion and carrots around the roast, cook over high heat for 5 minutes; add honey and cook until lightly caramelized.
Stir in cider vinegar, tomato paste and flour.
Add wine and bring to a boil. Add broth and bring to a boil again. Season.
Cover and cook in the oven for 1½ - 2 hours.
Remove meat and let stand.
Reduce gravy on high heat until smooth.
Cut roast into thin slices and serve with honey carrots.

Suggestion

An obscure cut, the top blade flat iron is ideal for braising and stewing since long, slow, low-temperature cooking brings out its deep, satisfying flavour.

* We recommend Selection and Irresistibles products.

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