1 tbsp (15 mL) butter
2 lb (900 g) boneless beef blade roast
Salt and freshly ground pepper
2 – 3 leeks
1 Canadian blonde beer
1 bay leaf
1 cup (250 mL) Canadian Feta, crumbled
1/3 cup (75 mL) fresh parsley, coarsely chopped
1 – 2 tsp (5-10 mL) lemon zest
2 tsp (10 mL) pink peppercorns, crushed
1 clove garlic, chopped
Preheat oven to 325°F (160°C).
In a Dutch oven, melt butter on high heat and brown meat for 3–4 min on each side. Season generously with salt and pepper.
Pour beer over beef. Top with bay leaf and leeks.
Bring to a boil and continue cooking, covered, in the oven for 2 h 30 min.
Half an hour before end of cooking, mix Feta gremolata ingredients in a bowl. Set aside at room temperature.
To serve, divide leeks among plates and top with some meat. Drizzle with cooking juice and garnish generously with Feta gremolata.
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|Nutritional Information (per serving)|
*The percentage of calcium is based on the Osteoporosis Canada’s daily calcium requirement for people under 50 years of age of 1000 mg.
Osteoporosis Canada’s position on nutrition for healthy bones focuses on calcium and vitamin D while stressing a well-balanced diet which includes fiber and whole grains, vitamins and minerals and protein, while including all four food groups in Canada’s Food Guide.
Did you know? Whole or sliced, leeks can be stored in the refrigerator for about two weeks. Once blanched, leeks can be kept in the freezer for up to a year.
Cheese alternative: Canadian Blue cheese.