Raspberry-Tarragon Veal Shoulder Roast with Shallot Confit
| Preparation: | 20 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 1 h 10 min |
| Total: | 1 h 30 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Veal |
| Source: | Académie Culinaire |
Recipe ingredients
- 3 lb. (1.3 kg) boneless seasoned veal shoulder roast
- 2 Tbsp. (30 mL) Irresistibles extra virgin olive oil*
- Jam
- 2 cups (500 mL) raspberries, thawed
- ½ cup (125 mL) Irresistibles organic white sugar*
- Pinch salt
- 2 sprigs of tarragon
- 2 tsp. (10 mL) cornstarch*, mixed with 1 Tbsp. (15 mL) cold water
- 1 Tbsp. (15 mL) minced tarragon
- Shallot confit
- 24 shallots, peeled
- 1 cup (250 mL) Irresistibles extra virgin olive oil*
- Sauce
- 4 Tbsp. (60 mL) raspberry liqueur
- ½ cup (125 mL) 35% cream
- 2 cups (500 mL) veal stock
- 3 Tbsp. (45 mL) cold butter
- Salt and freshly ground pepper to taste
Preparation
Preheat oven to 350°F (180°C).
In a pan over low heat, cook raspberries, sugar, salt and tarragon for 20 minutes or so. Remove tarragon sprigs, add cornstarch and stir until mixture thickens. Remove from heat. Stir in minced tarragon. Set aside.
In a large bowl, toss shallots with oil to cover and set aside.
In an oiled ovenproof skillet, brown roast on all sides and slather with jam. Put shallots with their oil around the meat and roast for 45 minutes or to desired degree of doneness.
Remove meat and shallots and set aside. Skim the fat off and cook pan juices over high heat. Deglaze with raspberry liqueur and stir in cream and veal stock.
Strain through a chinois (fine-meshed sieve) and cook until reduced by half. Vigorously whisk in butter and season to taste.
Slice roast and serve with sauce and shallots.
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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