Mangez Québec

Braised beef with baked quebec vegetables

40 minutes
Cooking time
4 hours


Braised Beef

  • 1 beef blade roast, 8 to 10-cm (3-in.) thick
  • Salt and ground pepper to taste
  • Thin stream of olive oil
  • 1 garlic bulb, separated into cloves, unpeeled
  • 3-4 branches thyme
  • 2 branches rosemary
  • 3 bay leaves
  • 375 ml (1/2 bottle) red wine
  • 15 ml (1 tbsp.) tomato paste

Baked Vegetables

  • 2 or 3 Quebec parsnips
  • 5 slim carrots
  • 1 head green cabbage
  • 1 fennel bulb
  • 1 Spanish onion
  • 4 cloves garlic
  • 3 branches thyme
  • 3 branches rosemary
  • Thin stream of olive oil
  • Sea salt to taste


Braised Beef

Preheat the oven to 170°C (325°F).

  1. Season roast with salt and pepper and brown on all sides in a Dutch over or other large oven-proof pot with very hot oil. This step makes it possible to retrieve the meat juices and lock flavour inside roast.
  2. Add unpeeled garlic cloves, thyme, rosemary and bay leaves. Deglaze with red wine (more wine may be required if a very large pot is used). Add tomato paste. Cover with aluminium foil and bake for 3 to 3 1/2 hours or until beef is fork tender; remove from oven.
  3. Remove meat from the pot, wrap in foil and let stand for 15 minutes. Meanwhile, pour cooking juices through a strainer and allow to reduce by half or until sauce is thick and creamy.

Baked Vegetables

  1. When meat has been removed from oven, increase temperature to 220°C (400°F).
  2. Brush all the vegetables to clean them. Cut the vegetable any way you prefer, just make sure the pieces of all the vegetables are approximately the same size.
  3. Mix all ingredients in a bowl and generously coat with oil. Spread on a cooking sheet. Bake for approximately 30 min.
Louis-François Marcotte - MENU Plaisirs maraîchers - 2008

produits utilisés

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