Braised Veal with Green Tea

Braised Veal with Green Tea
  • 4 servings
  • 0:15 Preparation
  • 1:30 Cooking
  • 1:45 Total Time


Add all
  • 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.
    (3 mL)

    onion salt

  • 3

    chopped shallots


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.

Source: Chef Soeur Angèle

Wine and meal pairing

Fruity and  medium-bodied

Fruity and medium-bodied
These medium-bodied wines have an intense colour with a rich nose dominated by fruit aromas. Wines that are flavourful and accessible to all.
Product categories: red wine, rosé wine.

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© Société des alcools du Québec, 2007