3-fruit stuffed inside veal round roast
| Preparation: | 25 min |
| Marinating/Waiting: | 5 min |
| Cooking: | 1 h 5 min |
| Total: | 1 h 35 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Veal |
| Source: | Féd. des producteurs de bovins du Québec |
Recipe ingredients
- 1 grain-fed interior round veal roast 1 2/3 lb.(750 g)
- Stuffing
- 1 Granny Smith apple, diced
- 1/2 cup (125 mL) dried apricots, quartered
- 1/4 cup (60 mL) dried cranberries *
- 1/4 cup (60 mL) pistachios, roasted
- 2 tsp. (10 mL) curry powder
- 1 tsp. (5 mL) mustard seeds
- Salt and freshly ground pepper to taste
- 1 Tbsp. (15 mL) olive oil *
- 1 cup (250 mL) chicken broth*
Preparation
Preheat oven to 275ºF (135ºC).
Using the handle of a wooden spoon, make a hole through the centre of the roast, from end to end, making it as large as possible. Set aside.
In a small bowl, mix all ingredients for the stuffing, then insert the stuffing in the centre of the roast.
Salt and pepper the roast. In a non-stick pan, heat the oil on high and sear the meat on all sides for approximately 5 minutes. Place the roast in a shallow ovenproof pan and place it in the oven. Cook approximately 60 minutes or until a meat thermometer inserted in the centre shows a temperature of 140ºF (60ºC). Remove from the oven, cover with aluminum foil and let stand approximately 5 minutes.
Meanwhile, add the chicken stock to the cooking juices. Slice the roast and serve on a side dish of leeks topped with cooking juices.
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!
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