RECIPE:Maple Balsamic Braised Blade Roast
- Prep Time: More than 30 mins
- Cook time: More than an hour
Serves 4
Ingredients
Part 1
Beef Cross Rib Roast CND AAA1 piece
Large White Onions, sliced2 onions
Garlic, roughly chopped4 cloves
Beef Broth2 cups
Balsamic Vinegar½ cup
Maple Syrup¼ cup
Dijon Mustard2 tablespoons
Fresh Thyme, finely chopped6 sprigs
Himalayan Salt1 teaspoon
Black Pepper, freshly cracked1 teaspoon
Olive Oil4 tablespoons
Part 2
Large White Onion, cut into wedges1 onion
Small Rutabaga, peeled and cut into 1-inch cubes1 rutabaga
Medium Butternut Squash, peeled and cut into 1-inch cubes½ butternut squash
Brussels Sprouts, cut in half2 cups
Button Mushrooms, sliced225 g
Cooking directions
Preheat the oven to 325°F.
Place the olive oil into a large skillet over medium high heat. Allow the oil to get hot.
While the oil is heating, sprinkle the entire roast with salt and pepper.
Place the now seasoned roast into the hot oil and sear all sides until they are golden brown.
Once browned, transfer the meat into a large Dutch oven.
Return the skillet to the heat and add the onions and garlic. Cook for 2 – 3 minutes or until softened. Once softened, add the onions and garlic to the Dutch oven.
In a mixing bowl, blend the balsamic vinegar, maple syrup, Dijon mustard, fresh thyme, salt and pepper. Once mixed, pour over the top of the roast, onions and garlic in the Dutch oven.
Place the Dutch oven in the oven and cook for 4 hours or until the meat is fork tender.
Remove the Dutch oven from the oven and add the onion wedges, rutabaga and Brussels sprouts and mushrooms. Increase the heat and cook for an additional 45 minutes.
Remove the lid of the Dutch oven and cook for a final 15 minutes.
Remove the Dutch oven from the oven, take the meat out and allow to rest for 30 minutes before slicing.
Best served on a platter with all the vegetables and oven drippings.