Blade roasts are best cooked in a similar way to silverside, chuck and brisket ensuring there’s moisture in the roasting pan, it’s cooked low and slow and the roast is completely sealed so no steam escapes
As a general guide, you’ll need to cook your blade roast approx 1hr45mins per kg, at a temperature of 160֯C, but using a meat thermometer and cooking to an internal temperature guarantees a better result
A roast will rise by up to 5֯C while resting, so cook your blade roast to a temperature of 60-65֯C at its thickest point. This will rise to a perfect medium (necessary for rendered fat and a tender roast at the end)
Follow a similar method for blade roast as silverside: sear your meat first, place it on a bed of vegetables, pour red wine and bone broth into the base of the tray and seal it all with foil so no steam can escape
Check on the juices under the roast every hour, and add water to the base if it’s reducing too much during the roasting process
Make gravy from the contents and juices in the base of the baking tray, once you’ve removed the roast
Brand: Ebony, Country: Australia
