Braised Beef with Feta Gremolata

If you like very well done beef, this recipe is for you. This comes to you from the Dairy Farmers of Canada. These are the individuals who produce the feta cheese portion of this recipe. Interestingly, the feta gremolata gives the rather stodgy flavour of the beef a substantial lift, elevating it to a fairly interesting cold weather dish. 

 Ingredients:

• 1 tbsp butter
• 2 pounds boneless beef blade roast ( I used a 3-pounder instead)
• salt and pepper
• 2-3 leeks (slice up the white parts only into 1/2 cm. discs)
• 1 blonde beer
• 1 bay leaf

For the gremolata:

• 1 cup of feta cheese crumbled
• 1/3 cup chopped parsley
• 1-2 tsp lemon zest ( I also added a tablespoon or 2 of lemon juice)
•  2 tsp pink peppercorns, crushed (or not, if you don't have these on hand)
• 1 chopped clove of garlic

Methods:

Preheat your oven to 325 degrees F. In a Dutch oven, (or other heavy pot with a tight fitting lid), melt the butter  on high heat and brown the meat on all sides. Season generously with salt and pepper, then pour the beer over the beef and top the roast with the leeks Cover the pot and roast in the oven for 2.5 hours.

Prior to serving, mix the ingredients for the feta gremolata in a bowl. 

To serve, place a serving of leeks on a plate, top with a slice of meat and garnish generously with the gremolata.