The Quintessential Braised Blade Roast

Recipe Introduction

Fancy a proper Sunday roast but don't want to break the bank? Ever wondered how to make a blade roast steak taste like it came from a fancy restaurant? Honestly, this braised blade roast recipe is your answer.

It turns a humble cut into something truly special.

What's the Story Behind This Roast?

The blade roast comes from the chuck portion of the cow. Traditionally, it's been a more budget friendly beef recipes option.

But, when cooked right, it can rival more expensive cuts. Slow cooking, especially Dutch oven roast , is key. This method transforms it into fall apart tender beef , perfect for a Sunday supper ideas .

This is a medium difficulty recipe. All in, it takes about 3-3. 5 hours, including prep. It yields enough for 4-6 hungry people.

My nan used to make something similar, her secret? Time and love.

Why You'll Love This Recipe

The slow braising process makes this blade steak recipes incredibly tender. Plus, you get a good dose of iron and protein.

It's a guaranteed crowd pleaser. Picture this: a cold evening, warm fire, and a plate of this slow braised beef . Honestly, what could be better? This beef chuck roast recipes is my go-to for special occasions.

The red wine reduction and vegetables make it sing!

Let's get to those ingredients, shall we?

Let's Talk Ingredients & Gear for The Best Braised Blade Roast

Right, let's get down to brass tacks. Wanna nail this braised blade roast ? You need the right bits and bobs.

Don't stress; I'll keep it simple, yeah? I remember the first time I tried this. Oh my gosh, I didn't have half the stuff, but you gotta make do, innit?

Main Ingredients: Sorted!

Here's the shopping list, all measured out. Remember, quality matters, especially with the beef. I always reckon a good butcher is worth their weight in gold.

• Blade Roast Steak: 2-3 pounds (900g - 1.4kg), about 1.5-2 inches thick . Look for good marbling, yeah? That's where the flavour is!
• Olive Oil: 2 tablespoons
• Kosher Salt: 1 teaspoon (plus more to taste)
• Freshly Ground Black Pepper: 1/2 teaspoon (plus more to taste)
• All-Purpose Flour: 1 tablespoon (optional, for thickening)
• Yellow Onion: 1 large , chopped (about 1 1/2 cups )
• Carrots: 2 , peeled and chopped (about 1 cup )
• Celery Stalks: 2 , chopped (about 1 cup )
• Garlic: 4 cloves , minced
• Tomato Paste: 1 tablespoon
• Dry Red Wine: 1 cup (Cabernet Sauvignon or Merlot) OR 1 cup beef broth
• Beef Broth: 3 cups
• Fresh Thyme: 2 sprigs
• Bay Leaf: 1
• Worcestershire Sauce: 1/4 cup
• Olive Oil: 2 Tablespoon
• Dijon Mustard: 1 Tablespoon
• Minced Garlic: 1 Tablespoon

Seasoning Secrets: The Flavor Bomb

Okay, so you could just chuck everything in, but where's the fun in that? The thyme and bay leaf are absolute musts.

They add that proper Sunday supper ideas vibe. The red wine braised steak , gives you an earthy, deep flavour.

Can't get enough. If you're feeling adventurous, a pinch of smoked paprika never hurt anyone, did it?

• Essential spice combinations : Thyme, bay leaf, salt, and pepper the holy grail.
• Flavor enhancers : Red wine is king, but Worcestershire sauce gives a lovely umami kick to our blade steak recipes .
• Quick subs : No fresh thyme? Dried thyme works just fine. Just use half the amount. Red wine? Beef broth steps in.

Gear Up: What You Actually Need

Right, no need for fancy gadgets. Honestly, all you really need is a decent pot. I mean you can even cook your beef chuck roast recipes and budget friendly beef recipes with these tools, no hassle

• Essential tool : A Dutch oven or heavy bottomed pot with a lid is a must. It helps with the slow braised beef .
• Handy Helpers : Tongs, cutting board, and a decent knife.
• Baking Basics : Measuring cups and spoons.
• Safety First : Meat thermometer. Internal temp needs to hit 200- 205° F (93- 96° C) to get that fall apart tender beef .
• Common household alternatives : No Dutch oven? A heavy bottomed saucepan with a tight fitting lid will do in a pinch.

Honestly, don't sweat the small stuff. As long as you've got the blade roast steak and a good pot, you're golden.

Cooking Method: Turning Tough Cuts into Treasure

Honestly, some of my favourite meals start with the least fancy cuts of meat. There's just something so satisfying about transforming something tough into total deliciousness.

Today, we're diving deep into braising, particularly how to make an amazing blade roast steak . We are talking proper fall apart tender beef .

It will be the star of your Sunday supper ideas .

Prep Like a Pro: Your Mise en Place Mission

First, let's get organised! This braised blade roast is all about building flavour from the ground up. Chop your onion, carrots, and celery (about 1 1/2 cups, 1 cup, and 1 cup respectively).

Mince four cloves of garlic like your life depends on it. Measure out your liquids 1 cup of dry red wine (or extra beef broth if you're not feeling boozy), and 3 cups of quality beef broth.

Don't forget those fresh thyme sprigs and one lonely bay leaf! Seriously, doing this bit first makes the whole process smoother.

Consider a quick 30-minute marinade with Worcestershire, Dijon and garlic for next level flavour.

step-by-step to Blade Steak Recipes Glory

Alright, let's get cooking.

1. (Optional) If you want to marinate the roast , now’s your time to shine! Coat your 2-3 pound blade roast steak in the marinade and chill for 30 minutes.
2. Get your Dutch oven ripping hot! Sear that seasoned blade roast steak (salt and pepper, obvs) on all sides until beautifully browned. It's gotta look good, you know? Remove the roast.
3. Sauté those chopped veggies in the same pot until they soften, then add the minced garlic and tomato paste. Cook for like, a minute longer.
4. Deglaze the pot with that red wine (or beef broth). Scrape up all those browned bits at the bottom. This adds tons of flavor!
5. Add the beef broth, thyme, and bay leaf. Return the roast to the pot, mostly submerged in the liquid.
6. Cover and cook in a preheated 325° F ( 160° C) oven for 2.5- 3 hours , or until the roast is fork tender. Internal temp should be 200- 205° F (93- 96° C) .
7. Let the slow braised beef rest for 15- 20 minutes before shredding with forks.

Pro Tips for a Perfect Roast

Don't skip the sear. Seriously! That's where the beef chuck roast recipes flavour party starts. Also, low and slow is the key.

Don't rush the braise! Skim the fat from the sauce after cooking for a healthier finish. A little red wine braised steak will make any meal a celebration.

Plus, you can easily make this ahead of time. The flavor actually gets better the next day! This Dutch oven roast is just magic!

I reckon, you can try to add other root vegetables like parsnips for an amazing Beef roast with vegetables .

Recipe Notes for Your Braised Blade Roast Adventure

Right then, before you dive into creating this amazing braised blade roast , let's have a chinwag about a few things to make your life easier.

I want you to nail this, mate! This isn't your nan's Sunday supper ideas , it's better ! And don't worry, you're not alone; even I, your trusty food blogger, have had my fair share of kitchen mishaps.

But hey, we learn from 'em, right? I remember once thinking i could skip the searing part on my dutch oven roast ? Never again!

Plating and Presentation - Show it Off!

Honestly, presentation matters, doesn't it? Don't just chuck your fall apart tender beef onto a plate. Make it look gorgeous. Think rustic.

A dollop of creamy mashed potatoes alongside your shredded red wine braised steak , perhaps with a sprinkle of fresh parsley.

For a proper pub-style experience, serve with a side of pickled onions and some crusty bread. A few carrot and swede mash will be a perfect addition for beef roast with vegetables .

A chilled glass of ale or cider makes for the perfect pairing.

Storage - Keep it Fresh

So, you've got leftovers? You're lucky. The braised blade roast tastes even better the next day, you know? Pop it in an airtight container in the fridge.

It'll happily sit there for 3-4 days . Wanna freeze it? Go for it. This recipe is freezer friendly! Just make sure it's properly cooled.

Thaw it overnight in the fridge and reheat gently on the stovetop or in the microwave. Reheating the roast is easy - just add a splash of beef broth to keep it moist.

Variations - Your Roast, Your Rules!

Fancy mixing things up a bit? Course you do! For a low-carb version, skip the flour when thickening the sauce.

Or, if you're vegetarian (or cooking for one), you can easily adapt this recipe using jackfruit instead of the blade steak recipes .

For a seasonal twist, swap out some of the veggies for what's in season. Adding some butternut squash in autumn would be a great shout.

These budget friendly beef recipes are so versatile.

Nutrition - Goodness Inside

Let's be real, we're not counting every single calorie here, but it's good to know what you're eating, eh? Roughly, you're looking at about 450-550 calories per serving.

It’s packed with protein, thanks to that glorious beef chuck roast recipes . And you get a good dose of vitamins and minerals from the veggies.

Remember, this is just an estimate, mind you. Enjoy this dish responsibly, and savour every moment!

Right then, go on and give this a go. I'm telling you, once you’ve mastered this blade roast steak , you'll be making it again and again. Happy cooking!