It’s a juicy and aromatic main course, perfect for special occasions. The beef, wrapped in foil with herbs and vegetables, cooks slowly, preserving all its flavor and tenderness. The brandy enhances the taste, creating an irresistible cooking sauce
Peel and finely chop the carrots and onions, then set them aside
2
Clean the top blade by trimming off excess fat and scoring the surface with shallow cuts
3
Heat some olive oil in a non-stick pan and sear the meat on all sides
4
Prepare the foil wrap by laying out a long piece of aluminum foil with a sheet of parchment paper on top. The parchment paper prevents the meat from touching the foil directly and strengthens the wrap
5
Place the meat on the parchment paper and raise the edges of the foil to prevent the cooking juices from leaking
6
Season the meat all over with a mix of salt, rosemary, and pepper
7
Add the brandy, water, garlic cloves, and the previously prepared vegetables, then seal the foil as tightly as possible
8
Bake at 170/180°C (338°F) for 2 hours and 45 minutes. Halfway through, open the foil and spoon some of the cooking juices over the meat, then reseal and finish cooking
9
Take the cooking juices and vegetables and blend them to make a thick sauce, then serve it as an accompaniment to the roast
Cost
Top blade is a relatively inexpensive cut of beef compared to other roasts. Slow cooking allows you to achieve tender meat without the need for costly ingredients. Moreover, the herbs and liquor boost the flavor without significantly increasing the overall cost
Health
As a cut of meat rich in protein and iron, it’s ideal for those needing energy and muscle support. However, it contains a fair amount of fat, so moderate consumption is recommended. Paired with vegetables and cooked without excessive seasonings, it makes for a nutritious and balanced dish
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