French Braised Blade Steak

French Braised Blade Steak
  • 4 servings
  • 0:15 Preparation
  • 2:00 Cooking
  • 26:15 Total Time


Add all
  • marinade:

  • 4

    shallots, coarsely chopped

  • 1 Tbsp.
    (15 mL)

    condensed chicken broth

  • 1/3 cup
    (80 mL)

    dry red wine

  • 2 Tbsp.
    (30 mL)

    chopped garlic

  • 1 cups
    (250 mL)

    organic canola oil

  • 1 tsp.
    (5 mL)

    peppercorns, freshly ground

  • 1 tsp.
    (5 mL)


  • 1 tsp.
    (5 mL)


  • 2 1/4 lb
    (1 kg)

    beef blade steak, trimmed and cut into 4 pieces

  • braising liquid:

  • 2 Tbsp.
    (30 mL)


  • 2 cups
    (500 mL)

    ready-to-use beef broth


Blend marinade ingredients together.

Add blade steak and marinate in the refrigerator for 24 hours.

Preheat oven to 375°F (190°C).

Drain marinade from meat.

Lightly brown meat in a casserole or Dutch oven over medium heat.

In a bowl, whisk flour and cold beef broth together to prevent lumps.

Pour over the meat, cover, and pop into the oven for 2 hours.

Remove beef to a serving dish.

Strain fat from pan juices if necessary. Stir gravy with a whisk.

Adjust seasoning.

Spoon gravy over pieces of blade steak.

Source: Chef Robert Villeneuve

Wine and meal pairing

Fruity and  medium-bodied

Fruity and medium-bodied
These medium-bodied wines have an intense colour with a rich nose dominated by fruit aromas. Wines that are flavourful and accessible to all.
Product categories: red wine, rosé wine.

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© Société des alcools du Québec, 2007