Veal Blade Roast with Onion and Roasted Garlic Purée

Veal Blade Roast with Onion and Roasted Garlic Purée
  • 4 servings
  • 0:25 Preparation
  • 2:10 Cooking
  • 2:35 Total Time


Add all
  • Salt to taste

  • freshly ground pepper

  • 2 lb
    (1 kg)

    blade roastveal

  • 2 Tbsp.
    (30 mL)

    corn oil

  • 2

    medium onions

  • 1/2 cups
    (125 mL)

    demi-glace (or beef consomme)

  • 2

    heads of garlic

  • 1 Tbsp.
    (15 mL)

    corn oil


Preheat oven to 350°F (180°C).

Salt and pepper the roast. In a large, ovenproof pan, pour the oil and sear the roast on all sides at medium-high for approximately 5 minutes. Remove the meat from the pan and set aside.

Reduce heat and place the onions in the pan. Allow them to colour for 5 minutes, stirring from time to time. Remove the meat from the pan, pour in the demi-glace and bring to a boil. Remove from heat and cover. Cook in the oven for approximately 2 hours or until the meat falls off the bone.

Roasted garlic purée

Cut the top of the heads of garlic to uncover the cloves. Do not remove the peel. Place the heads in a small ovenproof bowl, brush them with oil and cover with aluminum foil. Cook in the oven 350°F (180°C) for approximately 60 minutes or until the garlic has completely softened.

Remove the garlic from the cloves by applying slight pressure at the base.

Add the garlic purée to the cooking juices, slice the roast and serve.

Source: Metro

Wine and meal pairing

Aromatic and supple

Aromatic and supple
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.

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