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Beer-Braised Top Blade Flat Iron Roast https://www.metro.ca/userfiles/image/recipes/macreuse-palette-bœuf-braisee-biere-5399.jpg PT15M PT3H00M PT3H15M
Preheat oven to 375°F (190°C).In a skillet, brown roast on all sides in hot oil over medium-high heat.Transfer meat to a deep casserole and sprinkle herbs over top.In the same skillet, lightly brown onions over medium heat.Add beer and reduce by half. Add broth and bring to a boil.Pour beery onion broth round the roast. Season. Cover and roast for 2 - 3 hours or until tender.Cut roast into thin slices and serve over beery onions.
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2 lb (900 g) beef top blade flat iron roast 2 Tbsp. (30 mL) extra virgin olive oil 1 sprig of thyme, chopped 1 bay leaf, crumbled 1 sprig sage, chopped 4 onion, sliced very thin 2 cups (500 mL) dark beer 1 cup (250 mL) beef broth Salt and pepper to taste
Beer-Braised Top Blade Flat Iron Roast

Beer-Braised Top Blade Flat Iron Roast

Rate this recipe
5 Votes
  • Lactose-free
4
portions
0:15
Preparation
3:00
COOKING
3:15
TOTAL TIME

Imprimer ma sélection

Ingredients

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  • 2 lb
    (900 g)
    beef top blade flat iron roast
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    STORE MADE HOMESTYLE MEATLOAF OR MEATBALLS

    STORE MADE HOMESTYLE MEATLOAF OR MEATBALLS

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    SELECTED VARIETIES $11.00/kg


  • 2 Tbsp.
    (30 mL)
    extra virgin olive oil
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    ORIGIN 846 OLIVE OIL

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  • 1
    sprig of thyme, chopped
  • 1
    bay leaf, crumbled
  • 1
    sprig sage, chopped
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    MRS DASH SEASONING

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  • 4
    onion, sliced very thin
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    CARROTS OR YELLOW ONIONS

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    2 for $3.00

    2 lb PRODUCT OF ONTARIO CANADA No. 1 GRADE


  • 2 cups
    (500 mL)
    dark beer
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    GROLSCH NON ALCOHOLIC BEER

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  • 1 cup
    (250 mL)
    beef broth
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  • Salt and pepper to taste
Imprimer ma sélection

Preparation

Preheat oven to 375°F (190°C).

In a skillet, brown roast on all sides in hot oil over medium-high heat.

Transfer meat to a deep casserole and sprinkle herbs over top.

In the same skillet, lightly brown onions over medium heat.

Add beer and reduce by half. Add broth and bring to a boil.

Pour beery onion broth round the roast. Season. Cover and roast for 2 - 3 hours or until tender.

Cut roast into thin slices and serve over beery onions.

Source : Académie Culinaire

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Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

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