Prep 0 mins
Cook 4 hrs
- 1 blade roast (about 6 0z of meat per person)
- 1 clove garlic
- 1⁄4 cup flour
- 2 tablespoons oil
- 1 green pepper, cored and diced
- 1 red pepper, cored and diced
- 3 big carrots, sliced thin
- 1 turnip, diced
- 1 medium onion, stuck with with three cloves
- 3 whole black peppercorns
- 1 bay leaf
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon thyme
- 1 tablespoon basil
- 1 teaspoon cumin
- 1 teaspoon mace
- 1 teaspoon turmeric
- 1 teaspoon rosemary
- 1 teaspoon coriander (optional)
- Start with boiling the broth.
- Thaw the roast completely and wait until it's room-temperature. Rub it with the garlic. Put it into a bag with the flour and shake thoroughly.
- Make sure every square inch of the roast is floured, but pat it between your hands to dust off excessive amounts.
- Heat the oil in a big, coverable caserole until it is fragrant. Brown the roast on both sides (do not seer). Once you've flipped the roast, add the peppers, carrots, and turnip.
- Pour in the boiling broth.
- Add the onion stuck with cloves, the pepper corns, and the bay leaf.
- Bring to a boil, cover then reduce heat to low (or, optionally, place in an oven preheated to 300 Deg.
- F). This requires 2-3 hours to cook right. Flip the roast over once every hour.
- Before the last hour, add the Worcestershire sauce, thyme, basil, cumin, mace, turmeric, and rosemary.
- Remove the bay leaf, onion, and pepper corns before serving.
- Naturally, the broth and vegetables go with it. Serves best with rice, but potatoes are more traditional.
- Andrew Bernstein Montreal, CANADA
I didn't really care for the choice of spices. Being more of a meat and potato guy, I substituted potato for the turnip. This recipe needs more veggies, the peppers added a nice flavor but the overall feeling we had was that something was missing- (veggies).