Recipe #1585
Braised Veal with Green Tea
| Preparation: | 15 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 1 h 30 min |
| Total: | 1 h 45 min |
4 - 6
servings
servings
| Category: | Meats and substitutes |
| Subcategory: | Veal |
| Source: | Chef Soeur Angèle |
Wine & food pairing
Could also interest you
Recipe ingredients
- 2 green tea bags
- 2 cups (500 mL) boiling water
- 1 Tbsp. (15 mL) chicken bouillon concentrate *
- 1/4 cup (60 mL) white wine
- 2 lb (1 kg) veal haunch roast
- 2 tsp. (10 mL) dry mustard *
- 1 tsp. (5 mL) fresh marjoram
- 1/2 tsp. (2 mL) onion salt
- 3 chopped shallots
Preparation
Preheat the oven to 350°F/180°C.
Infuse the tea bags in the boiling water for 30 minutes.
Dilute the chicken bouillon concentrate in the white wine.
Place the veal haunch roast in a casserole dish.
Pour half of the tea infusion and the bouillon mixture around the roast.
Add the seasonings and shallots to the meat.
Cover and cook in the oven for 1 hour 30 minutes.
Turn the roast 2 or 3 times during cooking. Add tea and bouillon if necessary.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
Recipe suggestions
- Green Tea Summer Punch (alcohol-free)
- Veal Kidneys with Oyster Mushrooms and Green Pepper
- Chai Tea
- Pork Tournedos with Green Tea and Star Anise
- Mediterranean Braised Veal
- Tea Ice
- Braised Quebec Milk-Fed Veal Shoulder Blade Roast with Local Vegetables
- Wine-braised Veal Sweetbreads with Oyster Mushrooms
- Honey and rosemary braised veal roast
- Braised Chicken with White Beans and Green Cabbage
Braised Quebec Milk-Fed Veal Shoulder Blade Roast with Local Vegetables
You like this recipe?
Please comment it with your account