Pâté Chinois-Style Pulled Blade Roast Bake
Tender shredded boneless blade roast is layered with savoury corn and creamy mashed potatoes in an easy Quebec-inspired meal-prep bake.
- Prep time
- 15 min
- Cook time
- 150 min
- Yield
- 1 serving
Ingredients
- 180 g Beef Broth
- 1 g Black Pepper
- 180 g Boneless Blade Roast
- 12 g Butter
- 110 g Corn kernel
- 45 g Milk 2%
- 250 g Potato
- 3 g Salt
- 15 g Tomato Paste
- 5 g Vegetable oil
- 8 g Worcestershire Sauce
- 60 g Yellow Onion
Instructions
- Heat the oil in a small oven-safe pot over medium-high heat. Season the blade roast with 1 g salt and the pepper, then brown it on all sides.
- Add the onion and cook for 3 minutes. Stir in the tomato paste, Worcestershire sauce, and beef broth.
- Cover and cook in a 160°C oven for about 2 hours, until the beef pulls apart easily with a fork.
- Meanwhile, boil the potatoes in lightly salted water until very tender, about 15 minutes. Drain well.
- Mash the potatoes with the milk, butter, and remaining salt until smooth.
- Shred the cooked beef in its cooking juices. Spread the beef in a meal-prep container or small baking dish, then add the corn in an even layer.
- Top with the mashed potatoes. Bake at 200°C for 15 minutes, until heated through and lightly golden. Cool before covering and refrigerating.