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	<title>Brown Sauce &#8211; Let&#039;s Cook Together</title>
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	<item>
		<title>Asado</title>
		<link>https://www.denismartel.ca/fr/2010/04/asado/</link>
					<comments>https://www.denismartel.ca/fr/2010/04/asado/#respond</comments>
		
		<dc:creator><![CDATA[Denis Martel]]></dc:creator>
		<pubDate>Sun, 18 Apr 2010 13:32:41 +0000</pubDate>
				<category><![CDATA[Beef and Veal]]></category>
		<category><![CDATA[Blade Roast]]></category>
		<category><![CDATA[Brown Sauce]]></category>
		<guid isPermaLink="false">https://www.denismartel.ca/?p=72</guid>

					<description><![CDATA[The blade roast is usually a tough piece of meat. However, the salt tenderizes it. Do not try to cook this roast in the oven....]]></description>
										<content:encoded><![CDATA[<blockquote><p>The blade roast is usually a tough piece of meat. However, the salt tenderizes it. Do not try to cook this roast in the oven. I did it and it was not a good idea!</p>
<p>I usually serve this dish with a Hunter sauce.</p></blockquote>
<p><strong><em>Ingredients:</em></strong></p>
<ul>
<li>A blade roast about 1.5 kg and 5 cm thick</li>
<li>50 ml coarse salt</li>
<li>Your favourite brown sauce</li>
</ul>
<p><em><strong>Method:</strong></em></p>
<ul>
<li>Cover the entire roast with coarse salt</li>
<li>Refrigerate roast for about 30 to 60 minutes</li>
<li>Remove the salt from the beef and grill on the BBQ for about 10 to 15 minutes on each side, until the meat is medium rare, not more</li>
<li>Cover roast with foil and let rest for about 5 minutes</li>
<li>Slice the roast against the grains and serve with a brown sauce</li>
</ul>
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