Beef blade roast, bourguignon-style
- 15 ml (1 tbsp) butter
- 250 ml (1 cup) bacon, minced
- 500 ml (2 cups) pearl onions
- 1 kg (2 lb) beef blade roast
- 4 garlic cloves, chopped
- 125 ml (1/2 cup) red wine
- 310 ml (1 1/4 cups) demi-glace
- Freshly ground black pepper
Apple and rosemary gremolata:
- 1 apple, finely diced
- 7 ml (1/2 tbsp) cider vinegar
- 7 ml (1/2 tbsp) olive oil
- 60 ml (1/4 cup) fresh parsley, chopped
- 15 ml (1 tbsp) fresh rosemary, chopped
- Salt and freshly ground black pepper
- Preheat the oven to 160°C (325°F).
- In an oven-safe saucepan, melt the butter over high heat and brown the bacon and pearl onions.
- Set aside on a plate.
- In the same saucepan, sear the beef for 4 to 5 minutes on each side.
- Add the garlic.
- Deglaze with red wine and add the demi-glace.
- Season with pepper.
- Bring to a boil.
- Cover and cook in the oven for 2 hours.
- Add the bacon and pearl onions to the saucepan 30 minutes before the end of the cooking time.
- Meanwhile, in a bowl, mix together all the gremolata ingredients. Set aside.
- Remove the beef from the sauce. Let cool.
- Debone and pull the meat apart.
- Discard the excess fat.
- Place the pulled beef back in the sauce.
- Serve on top of mashed potatoes garnished with pearl onions and bacon, and sprinkled with apple and rosemary gremolata.