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Honey-braised Top Blade Flat Iron Roast https://www.metro.ca/userfiles/image/recipes/rosbif-macreuse-palette-carottes-braisees-miel-5400.jpg PT20M PT2H45M PT3H05M
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 11/2 - 2 hours. Remove meat and let stand. Reduce gravy on high heat until smooth. Cut roast into thin slices and serve with honey carrots.
4
3 1/2 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
Honey-braised Top Blade Flat Iron Roast

Honey-braised Top Blade Flat Iron Roast

Rate this recipe
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  • Lactose-free
4
servings
0:20
Preparation
2:45
COOKING
3:05
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 3 1/2 oz
    (100 g)
    salt pork, cubed
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  • 2 lb
    (900 g)
    top blade flat iron beef roast
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    CUT FROM CANADA AAA GRADES 19.82/kg

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    $8.99 /lb

    CUT FROM CANADA AAA GRADES 19.82/kg

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    $8.99 /lb

    CUT FROM CANADA AAA GRADES 19.82/kg

    PLATINUM GRILL ANGUS INSIDE ROUND BEEF BOURGUIGNON, STRIPS FOR STIR FRY OR ROULADEN

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    CUT FROM CANADA AAA GRADES 19.82/kg

  • 1
    onion, diced
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  • 6
    medium carrots, cut into 1 in. (2.5 cm) pieces
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  • 2 Tbsp.
    (30 mL)
    dark honey (buckwheat or wild flower)
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    SELECTED VARIETIES

  • 2 Tbsp.
    (30 mL)
    cider vinegar
  • 2 Tbsp.
    (30 mL)
    tomato paste
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  • 2 Tbsp.
    (30 mL)
    four
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    1 kg

  • 3 cups
    (750 mL)
    red wine
  • 3 cups
    (750 mL)
    beef broth
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Imprimer ma sélection

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 11/2 - 2 hours.

Remove meat and let stand.

Reduce gravy on high heat until smooth.

Cut roast into thin slices and serve with honey carrots.

Source : Académie Culinaire

Wine and meal pairing

Aromatic and supple

Aromatic and supple

These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.

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