Aimer faire plaisir à ceux qu'on aime

Ingredients

• 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) Perron 10-year-old Port Cheddar, grated
• 15 ml (1 tbsp.) cornstarch

Preparation

Preheat oven to 300°F (150°C).

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.

In the skillet, brown the onions over medium heat for about 5 minutes or until they begin to caramelize.

Add stock and herbs. Season to taste.

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.

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.

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.