Top blade roast is a relatively tough cut of meat taken from above a cow's shoulder blade. Like most naturally tough cuts of meat, top blade roast responds best to a moist-heat cooking method, such as braising. Cooking the roast with an acidic marinade helps break down the dense connective tissue it contains and tenderizes the meat through enzyme action during braising. Allow the roast to rest for 15 minutes after cooking before serving to allow the juices to redistribute throughout the meat.
Things You'll Need
- Top blade roast - 1 to 2 pounds
- 1/2 cup red wine
- 1 tbsp. red wine vinegar
- 1/2 tbsp. freshly chopped rosemary
- 1/2 tbsp. freshly chopped thyme
- 1 tbsp. Worcestershire sauce
- Two crushed garlic cloves
- One minced shallot
- Olive oil
- Kosher salt
- Freshly ground black pepper
Remove the top blade roast from the refrigerator 30 minutes prior to cooking and allow it to approach room temperature. Top blade roast has an irregular shape, and allowing it to reach room temperature promotes uniform cooking.
Mix together 1/2 cup red wine, 1 tbsp. red wine vinegar, 1/2 tbsp. freshly chopped rosemary, 1/2 tbsp. freshly chopped thyme, 1 tbsp. Worcestershire sauce, two crushed garlic cloves, and one minced shallot in a mixing bowl and set aside.
Heat 2 tbsp. olive oil in a skillet over medium-high heat. Season the roast to taste with kosher salt and freshly ground black pepper. Heat the oven to 350 degrees F.
Sear the top blade roast on all sides until golden brown, approximately four minutes total. Transfer the roast to a baking dish and distribute the red-wine braising liquid over it. Cover tightly with aluminum foil.
Braise the roast for two hours, or until the meat pulls apart easily with a fork.
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