Braised Beef Chuck Blade

Economical and delicious pot roast

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Ingredients

1 kg	beef chuck top blade, trimmed
2	carrots, peeled and diced
2 stalk(s)	celery, trimmed and diced
1	onion, chopped
1	bay leaf
1 stalk(s)	leek, trimmed and sliced
300 ml	dry white wine
300 ml	vegetable stock or beef stock
	salt and pepper
	rapeseed oil
150 g	double cream

Method

Preparation time: ca. 10 min / Cooking / Baking Time: ca. 2 hrs 15 min / Grade of difficulty: easy / Calories per portion: n/a

In a saucepan, heat the oil and fry the beef until browned all around. Season with salt and pepper. Take out of the pan. Leave the pan on high to brown the vegetables. Return the meat, add the bay leaf and deglaze with stock and wine. Season with salt and bring to a boil. Cover with a lid and cook over low-medium heat for 2 hours, turning around the meat after the first hour.

After the 2 hours, the meat should be very tender. Take out and set aside. Stir the cream into the sauce and season to taste with salt and pepper.

Carve the beef and serve with the sauce.