Recipe of the Week

We'd like "your" favourite recipe for cooking beef, poultry, lamb, fish, shrimp or pork.
In our store we have a box where you can drop off recipes. Please do not email them to us, thank you.

We'll be posting these recipes on our web site to share with everyone. We'll even give you credit for it, if you'd like, or write anonymous on it, and we'll keep your initials, or name secret.

Bring them in when you come shopping and stuff our box full.

THIS WEEK'S RECIPE... 

Blade Roast

Beef Blade Roast with Port Cheddar Carmelized Onions

IngredientsINGREDIENTS:

  • 15 ml (1 tbsp.) oil
  • 15 ml (1 tbsp.) butter
  • 1 kg (2.2 lb) beef blade roast
  • 500 ml (2 cups) minced onion
  • 500 ml (2 cups) beef stock
  • A few sprigs of fresh thyme or 2 to 5 ml (1/2 to 1 tsp.) dried thyme
  • 1 bay leaf
  • Salt and ground pepper
  • 200 g (7 oz) Old Cheddar cheese, grated
  • 15 ml (1 tbsp.) cornstarch

DirectionsDIRECTIONS

  1. Preheat oven to 300°F (150°C).
  2. In a large skillet, heat oil over high heat and melt butter. Sear the blade roast evenly on both sides, and then move it to a plate.
  3. In the skillet, brown the onions over medium heat for about 5 minutes or until they begin to caramelize.
  4. Add stock and herbs. Season to taste.
  5. Bring to a boil, and then return beef to the skillet. Cover, and cook in the oven at 150°C (300°F) for at least 3 hours.
  6. Remove skillet from oven, and move the roast to a plate. Boil the juices over high heat to reduce them. Coat the cheese with cornstarch and melt in the cooking juices. Allow it to simmer, making a gravy.
  7. Meanwhile, divide the beef into portions, removing the bones and excess fat. Add the roast to the gravy, making sure the portions are well coated. Serve immediately with steamed vegetables.

Helpful HintsHELPFUL HINTS:

  • Serve with your choice of wine.

Submitted by: Jill E.

 

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