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French Braised Blade Steak https://www.metro.ca/userfiles/image/recipes/mijote-bifteck-palette-echalote-5309.jpg PT15M PT2H00M PT26H15M
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.
4
2 Tbsp. (30 mL) flour 2 cups (500 mL) ready-to-use beef broth
French Braised Blade Steak

French Braised Blade Steak

Rate this recipe
4 Votes
  • Lactose-free
4
servings
0:15
Preparation
2:00
COOKING
26:15
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 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)
    thyme
  • 1 tsp.
    (5 mL)
    parsley
  • 2 1/4 lb
    (1 kg)
    beef blade steak, trimmed and cut into 4 pieces

  • braising liquid:
  • 2 Tbsp.
    (30 mL)
    flour
  • 2 cups
    (500 mL)
    ready-to-use beef broth
Imprimer ma sélection

Preparation

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.

Discover your taste profile!

© Société des alcools du Québec, 2007

Legal Notice

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.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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