Indonesian-style veal shoulder roast
| Preparation: | 20 min |
| Marinating/Waiting: | 5 min |
| Cooking: | 2 h 5 min |
| Total: | 2 h 30 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Veal |
| Source: | Féd. des producteurs de bovins du Québec |
Recipe ingredients
- Salt and freshly ground pepper to taste
- 1 1 2/3-lb. (750 g) grain-fed veal shoulder roast
- 1 Tbsp. (15 mL) vegetable oil*
- 2 garlic cloves, crushed
- 1 10-oz. (284 mL) can of beef consommé* diluted in one and a half times the specified amount of water
- 1/3 cup (80 mL) light soya sauce*
- 1/4 cup (60 mL) ketchup*
- 1/4 cup (60 mL) fresh ginger, sliced
- 4 star anises
- 2 cinnamon sticks
- Scallions, finely sliced
Preparation
Preheat the oven to 325ºF (160ºC).
Salt and pepper the roast. In a non-stick ovenproof pan, heat the oil on medium-high and sear the meat on all sides for approximately 5 minutes. Add the garlic and continue cooking a few seconds. Add the remaining ingredients except for the scallions, raise the heat and bring to a boil. Remove from heat and cover. Place in the oven and cook for approximately 2 hours. Remove the meat from the oven, wrap it in aluminum foil and let stand for 5 minutes. Slice and garnish with scallions. Serve.
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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