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- 1 2.5-3lb @thecedarmarket Minute Roast
- 1 can pineapple, crushed or tidbits
- 1 onion, sliced
- 1 cup water
- 1/4 cup soy sauce
- 2 tbsp corn starch
- 1.5 tbsp brown sugar
- 1 tbsp salt
- 3 cloves crushed garlic
- 1/4 cup avocado oil
Recipe created for Cedar Market by: @Foodkidsandsleep
Minute Roast aka Top Blade Roast is an often misunderstood cut. Some think it’s tough… it’s not. Honestly, in all its iterations, it’s one of my favorite cuts, but I think this braised version might be my very favorite. The collagen melts into gelatin and makes the meat under creamy, like beef cheek, but at half the price.
Cooking Instructions
Coat the minute roast in corn starch then sear both sides in a dutch oven on your stove top. About 3 minutes per side. Remove the roast.
Add sliced onions, salt and half the water. Cover and cook until translucent.
Then uncover, and add 1-2 tbsp of oil and brown the onions.
Once they have color, add the brown sugar, garlic and soy sauce. Let that cook down for a minute then add the pineapple with all its juices and the remaining water.
Add back the roast to the dutch oven, then cover and bake at 275℉ in the oven for 4 hours.
After 4 hours, uncover and switch to broil and cook until the top is nice and crusty. (roughly 4 minutes).
Slice when warm and serve with the pan sauce.
Enjoy!
