Braised blade roast with apples from Josée di Stasio Recipe

Name: Braised blade roast with apples from Josée di Stasio
Prep time: 30 min
Cook time: 2 h 45 min
Total time: 3 h
Yield: 4 servings
Ingredients: 1.4 kg (3 lb.) boneless beef blade roast; 7 mL + 5 mL (1 ¼ + 1 tsp.) salt; 20 mL (4 tsp.) flour; 30 mL (2 tbsp.) olive oil; 310 mL (1 ¼ cups) finely diced onion; 160 mL (? cup) finely diced celery; To taste, freshly ground pepper; 45 mL (3 tbsp.) Dijon mustard; 250 mL (1 cup) sweet apple cider; 2 sprigs fresh thyme; 310 mL (1 ¼ cups) water; 45 mL (3 tbsp.) butter; 1 red apple, diced; To taste, coarsely chopped celery leaves; To taste, salt and pepper; 1 drizzle of olive oil; Homemade mashed potatoes and; carrots

Ingredients

1.4 kg (3 lb.) boneless beef blade roast
7 mL + 5 mL (1 ¼ + 1 tsp.) salt
20 mL (4 tsp.) flour
30 mL (2 tbsp.) olive oil
310 mL (1 ¼ cups) finely diced onion
160 mL (? cup) finely diced celery
To taste, freshly ground pepper
45 mL (3 tbsp.) Dijon mustard
250 mL (1 cup) sweet apple cider
2 sprigs fresh thyme
310 mL (1 ¼ cups) water
45 mL (3 tbsp.) butter
1 red apple, diced
To taste, coarsely chopped celery leaves
To taste, salt and pepper
1 drizzle of olive oil
Homemade mashed potatoes and
carrots

	PREP TIME 30m	COOK TIME 2h45m	TOTAL TIME 3h
YIELD 4 servings

Instructions

Preheat the oven to 160°C (325°F).
Season both sides of roast with 7 mL (1 ¼ tsp.) of salt and then sprinkle with flour.
Heat a heavy-bottomed saucepan over medium-high heat.
Add the oil and brown the roast 3 minutes on each side.
Remove roast from saucepan and add onion and celery.
Add 5 mL (1 tsp.) of salt, season with pepper, and brown meat, for 5 minutes, stirring occasionally.
Brush both sides of roast with mustard.
Add apple juice, fresh thyme, water, and butter.
Bring to a boil, cover, and bake in oven for 2 to 2 ½ hours*. Add liquid as needed while cooking.
Remove roast from the oven let cool uncovered.
Remove fat and tendons and then separate meat into big pieces.
Return meat to sauce and serve.