- 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
- 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.
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