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Beef blade roast, bourguignon-style


45 minutes




4 to 6

Beef blade roast, bourguignon-style
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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


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


  1. Preheat the oven to 160°C (325°F).
  2. In an oven-safe saucepan, melt the butter over high heat and brown the bacon and pearl onions.
  3. Set aside on a plate.
  4. In the same saucepan, sear the beef for 4 to 5 minutes on each side.
  5. Add the garlic.
  6. Deglaze with red wine and add the demi-glace.
  7. Season with pepper.
  8. Bring to a boil.
  9. Cover and cook in the oven for 2 hours.
  10. Add the bacon and pearl onions to the saucepan 30 minutes before the end of the cooking time.
  11. Meanwhile, in a bowl, mix together all the gremolata ingredients. Set aside.
  12. Remove the beef from the sauce. Let cool.
  13. Debone and pull the meat apart.
  14. Discard the excess fat.
  15. Place the pulled beef back in the sauce.
  16. Serve on top of mashed potatoes garnished with pearl onions and bacon, and sprinkled with apple and rosemary gremolata.

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