1/4 cup (60 ml) flour

3 lb (1.5 kg) bone-in beef blade roast

1/4 cup (60 ml) olive oil

2 onions, chopped

2 cloves garlic, chopped

1/2 cup (125 ml) of whiskey

1/2 teaspoon (2.5 ml) dried thyme

2 tablespoons (30 ml) Dijon mustard

3 cups (750 ml) chicken broth

Salt and pepper

1 fennel bulb, thinly sliced

Preheat the oven to 180 ° C (350 ° F).

Dredge the meat in flour.

In a large saucepan, brown the meat on both sides in half the oil. Set aside.

In the same pan, brown the onion and garlic in the remaining oil.

Deglaze with the whiskey. Add the thyme, mustard and broth. Season with salt and pepper.

Return the meat to the pan and bring to a boil. Remove from the heat.

Place in the oven and cook, uncovered, for about 2 hours 45 minutes. Add the fennel about 30 minutes before the end of cooking. Adjust the seasoning.

Delicious with mashed potatoes.

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