Our Recipes - Braised blade roast | Marché Bonichoix

Ingredients

• 3 tbsp olive oil 45 ml
• 1 blade roast, bone-in or boneless 3 lbs (1.5 kg)
• 4 rosemary sprigs
• 1 head of garlic, halved
• 2 onions, peeled and quartered
• 4 cups veal stock, broth, or water 1 L
• 2 cups red wine (optional) 500 ml
• 1/4 cup honey 60 ml
• Salt and pepper, to taste