Flemish-style beef round roast

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Preparation

Season the roast to your liking, removing the butcher’s thread. In a large ovenproof pot, froth the butter and olive oil at high heat. Sear all of the meat’s surfaces.

In the meantime, finely chop the large onion. Add it to the meat once golden. Transfer the pot to the oven at 375 °F (190 °C) for about 10 minutes, allowing the onion to start caramelizing. Mix well.

Remove the roast from the pot, continuing to cook the onion at high heat while stirring.

Add the garlic and cookies – let cook for about 5 minutes. Using the brown beer, deglaze while watching for overflow. Reduce by half.

Place the meat back in the pot, adding the carrot and covering in cold water. Bring to a boil at medium heat, skimming off impurities if needed. Cover and transfer back to the oven at 350 °F (175 °C) for about 2 hours, perhaps 2.5 hours.

Delicately remove the braised roast using a slotted spoon and place it on a baking sheet. Refrigerate.

Remove the carrot and stir the cooking juices and onions well. The cookies will have given off their flavour and served to thicken the meat’s juices.

Optional: Ideally, you’d allow the baking juices to decant and congeal in the refrigerator overnight. If you do so, remove the top layer of fat. Then bring the broth to a boil, place the roast back in it and reduce by one third.

Add the mustard right before serving, mixing well.

Serve in a deep dish, along with the onion and sauce.

Tip: The classic way to enjoy this dish is with a side of fries made in beef fat.

Source : Martin Juneau