BRAISED BLADE STEAK RECIPES

Steps:

• Preheat the oven to 325 degrees F.
• Heat a large skillet over medium heat with a thin layer of extra-virgin olive oil. Add the onions, and garlic to the hot oil and sweat them until very soft and very light caramel in color, 20 to 30 minutes. Turn off the heat and reserve.
• Heat a large Dutch oven over medium-high heat. Add a thin layer of oil to the pan. Pat the meat dry and season very liberally with salt and pepper. Brown the meat to a deep brown all over, 12 to 15 minutes.
• Peel the potatoes and very thinly slice them lengthwise into planks. Slice the tomatoes working over a bowl to catch their juices.
• Arrange 1/2 the onions over top of the meat, season with salt, pepper and 1 tablespoon thyme. Arrange 1/2 the potatoes over the onions and dress the potatoes with a liberal drizzle of extra-virgin olive oil, about 1 tablespoon, salt, pepper, rosemary, and a handful freshly grated cheese. Top the potatoes with 1/2 the tomatoes and their juices, and season with salt and pepper. Scatter a few leaves of torn basil. Repeat the layers. Do not add basil to the top layer of tomatoes.
• Cover the pan and roast the meat in the oven until very tender, 4 hours. Cool and store for make-ahead meal.
• To reheat: Reheat, covered, in a preheated 325 degree F oven until warmed through, 45 minutes to 1 hour. Take off the lid of the pot, drizzle the top of the meat with oil, sprinkle with cheese, and broil to lightly crust the top. Cut down through the layers of the potatoes, tomatoes, and onions to portion the meat, serve in shallow bowls with crusty bread and pan juices.

Steps:

• In a large, shallow glass or ceramic dish, combine the grapes, garlic cloves, parsley, bay leaves, rosemary, olive oil, salt and chile. Add the flatiron roast, turning to coat with the marinade. Cover with plastic wrap and refrigerate overnight, turning a few times.
• Preheat the oven to 325°. Remove the beef from the marinade and pat dry with paper towels. Strain the marinade through a food mill and reserve. Set a medium flameproof roasting pan over moderately high heat. Add 2 tablespoons of olive oil and heat until shimmering. Add the beef and cook over moderately high heat, turning once, until browned, about 10 minutes; transfer to a plate.
• Add the remaining 2 tablespoons of olive oil to the roasting pan along with the onion, garlic, carrots, celery and orange-zest strips. Cook over low heat, stirring occasionally, until the vegetables are softened, about 10 minutes. Add the red wine, bring to a boil and cook over moderately high heat until reduced by one-third, about 5 minutes. Add the stock and bring to a boil. Stir in the reserved marinade. Add the beef and cover with foil. Transfer the roasting pan to the oven and braise the meat for about 2 1/2 hours, turning once halfway through, until very tender.
• Transfer the beef to a carving board and thickly slice across the grain. Arrange the beef on a platter. Skim any fat from the braising liquid; spoon the liquid over the meat with some of the vegetables and serve.