Skip to content
Sign in Sign up
0My List
You do not have any items in your cart.
Add items and they will appear here.
Estimated Total*
$0.00
You must have min. $50 to checkout
Metro Lakeshore & Geneva 101 Lakeshore Rd. St. Catharines ON

Is this your favourite store?

No, let's find my favourite store

Why? This will allow you to browse the flyer, deals and coupons offered in your area.

Close
Sign in Sign up
0My List
You do not have any items in your cart.
Add items and they will appear here.
Estimated Total*
$0.00
You must have min. $50 to checkout

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
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
0 Vote
  • 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
  • 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
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.

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.

Error

Sorry, an error has occurred. Please refresh the page.