Braised Blade Steak with Butter Beansclose_buttonFacebook iconInstagram iconTwitter iconYouTube icon

At least 6 hours before you plan on cooking, cover the beans with at least two inches of water and set on the counter to soak. You can soak the beans for up to 12 hours. Drain the soaked beans and set aside. Preheat your oven to 350°F. Place a Dutch oven over medium-high heat. Drizzle the beef with the olive oil and season with salt and pepper, rubbing to coat. Add the beef into the pan and sear for 3 to 5 minutes per side or until well browned. Remove the steak to a plate and set aside.Turn the heat down to medium and add in the butter and onions. Season with salt and pepper and cook until slightly softened and lightly golden, about 3 to 4 minutes. Smash the garlic cloves and add to the pan along with the tomato paste, herbs, dry mustard powder, and nutmeg. Add in the soaked beans and carefully deglaze the pan with the red wine, scraping the bottom of the pan to remove any stuck-on bits. Add in the beef broth and place the seared beef on top, nestling it in so that the liquid comes about halfway up the sides of the beef. Bring to a boil, cover with the lid, and transfer to the oven to roast for 2 ½ hours or until the beef is very tender and the beans are soft. Remove from the oven and add in the greens, stirring to lightly wilt and combine. If using a heartier green like kale, cover the pot and return it to the oven for about 5 minutes to soften the greens. Allow the dish to rest for 5 to 10 minutes before serving. Enjoy!