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Braised Quebec Milk-Fed Veal Shoulder Blade Roast with Local Vegetables https://www.metro.ca/userfiles/image/recipes/roti-palette-epaule-veau-lait-6958.jpg PT20M PT6H00M PT6H20M
Choose the desired cooking method. Slow cooker/crock pot Put the vegetables into the slow cooker pot, starting with the potatoes. Add the veal stock and the bay leaf. Rub the milk-fed veal roast with the garlic clove, then place the roast on the vegetables and season with salt and pepper to taste. Cook at high temperature for 8 to 10 hours or until the internal temperature of the roast reaches 170°F (77°C). After cooking, if you wish to brown the roast, place it in the oven on a cookie sheet, under the top element set at maximum heat (broil) for a few minutes. Let stand 10 minutes and serve. Oven Preheat the oven to 225°F (110°C). Put the vegetables in an ovenproof dish, ideally enameled cast iron, starting with the potatoes. Add the veal stock and the bay leaf. Rub the milk-fed veal roast with the garlic clove before placing it on the vegetables, then season with salt and pepper to taste. Cover and cook about 5 to 6 hours or until the internal temperature of the roast reaches 170°F (77°C). To brown the meat, remove the cover 30 minutes before the end of the cooking time and raise the oven temperature slightly. Let stand 10 minutes and serve. Pressure cooker In the pressure cooker, melt a small amount of butter; rub the milk-fed veal roast with the garlic clove and brown the roast. Deglaze with the veal stock and add the bay leaf. Close the pressure cooker and cook for 15 minutes. Release the pressure and remove the roast. Add the vegetables to the pressure cooker, beginning with the potatoes. Put the roast back into the pressure cooker, on top of the vegetables, and season with salt and pepper to taste. Close the pressure cooker and continue cooking for 20 minutes. Let stand 10 minutes and serve.
4
10 baby potatoes 0.250 cabbage cut in two length-wise 0.500 rutabaga (turnip) cut in large pieces 4 carrots cut in large pieces 2 onions cut in large pieces 1/4 cup (60 mL) veal stock or poultry broth 1 bay leaf (optional) 1 1/2 lb (750 g) Quebec milk-fed veal shoulder blade roast (boned and rolled) 1 whole garlic clove (optional) Sufficient quantity, butter to brown the meat
Braised Quebec Milk-Fed Veal Shoulder Blade Roast with Local Vegetables

Braised Quebec Milk-Fed Veal Shoulder Blade Roast with Local Vegetables

Rate this recipe
5 Votes
  • Gluten-free
4
servings
0:20
Preparation
6:00
COOKING
6:20
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 10
    baby potatoes
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    $1.49 /lb

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    SWEET POTATOES

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    SWEET POTATOES

    SWEET POTATOES

    $1.79 /lb

    PRODUCT OF U.S.A. 3.95/kg

    SWEET POTATOES

    SWEET POTATOES

    $1.69 /lb

    PRODUCT OF U.S.A. 3.73/kg

    KLONDIKE ROSE OR BLUE BELLE YELLOW POTATOES

    KLONDIKE ROSE OR BLUE BELLE YELLOW POTATOES

    $3.99 ea.

    5 lb PRODUCT OF CANADA, CANADA NO. 1 GRADE

    KLONDIKE ROSE OR BLUE BELLE YELLOW POTATOES

    KLONDIKE ROSE OR BLUE BELLE YELLOW POTATOES

    $3.99 ea.

    5 lb PRODUCT OF CANADA, CANADA NO. 1 GRADE

    Klondike Rose or Blue Belle Yellow Potatoes 5 lb

    Klondike Rose or Blue Belle Yellow Potatoes 5 lb

    $3.99 ea.

    PRODUCT OF CANADA, CANADA NO. 1 GRADE

    KLONDIKE ROSE OR BLUE BELLE YELLOW POTATOES

    KLONDIKE ROSE OR BLUE BELLE YELLOW POTATOES

    $3.99 ea.

    5 lb PRODUCT OF CANADA, CANADA NO. 1 GRADE

    Sweet Potatoes

    Sweet Potatoes

    $1.69 /lb

    PRODUCT OF U.S.A. 3.73/kg

    KLONDIKE ROSE OR BLUE BELLE YELLOW POTATOES

    KLONDIKE ROSE OR BLUE BELLE YELLOW POTATOES

    $3.99 ea.

    5 lb PRODUCT OF CANADA, CANADA NO. 1 GRADE

    SWEET POTATOES

    SWEET POTATOES

    $1.79 /lb

    PRODUCT OF U.S.A. 3.95/kg

    SWEET POTATOES

    SWEET POTATOES

    $1.79 /lb

    PRODUCT OF U.S.A. 3.95/kg

    KLONDIKE ROSE OR BLUE BELLE YELLOW POTATOES

    KLONDIKE ROSE OR BLUE BELLE YELLOW POTATOES

    $3.99 ea.

    5 lb PRODUCT OF CANADA, CANADA NO. 1 GRADE

    SWEET POTATOES

    SWEET POTATOES

    $1.79 /lb

    PRODUCT OF U.S.A. 3.95/kg

    KLONDIKE ROSE OR BLUE BELLE YELLOW POTATOES

    KLONDIKE ROSE OR BLUE BELLE YELLOW POTATOES

    $3.99 ea.

    5 lb PRODUCT OF CANADA, CANADA NO. 1 GRADE

  • 0.250
    cabbage cut in two length-wise
  • 0.500
    rutabaga (turnip) cut in large pieces
  • 4
    carrots cut in large pieces
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    PRODUIT DES É.-U., 340 G OU CAROTTES EN JULIENNE| MATCHSTIX CARROTS PRODUIT DES É.-U., CAT. NO 1, 284 G

    PEELED BABY-CUT CARROTS

    PEELED BABY-CUT CARROTS

    $1.49 ea.

    340 g PRODUCT OF U.S.A.

    PEELED BABY-CUT CARROTS

    PEELED BABY-CUT CARROTS

    $1.49 ea.

    340 g PRODUCT OF U.S.A.

    Peeled Baby-Cut Carrots

    Peeled Baby-Cut Carrots

    $1.49 ea.

    340 g, PRODUCT OF U.S.A.

    PEELED BABY-CUT CARROTS

    PEELED BABY-CUT CARROTS

    $1.49 ea.

    340 g PRODUCT OF U.S.A.

    PEELED BABY-CUT CARROTS

    PEELED BABY-CUT CARROTS

    $1.49 ea.

    340 g PRODUCT OF U.S.A.

    PEELED BABY-CUT CARROTS

    PEELED BABY-CUT CARROTS

    $1.49 ea.

    340 g PRODUCT OF U.S.A.

    PEELED BABY-CUT CARROTS

    PEELED BABY-CUT CARROTS

    $1.49 ea.

    340 g PRODUCT OF U.S.A.

  • 2
    onions cut in large pieces
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    OIGNONS ESPAGNOLS | SPANISH ONIONS

    À PARTIR DE $0.79 /lb

    PRODUIT DU QUÉBEC, CANADA NO 1 79/lb-1,74/kg OU OIGNONS BLANCS JUMBO | JUMBO WHITE ONIONS PRODUIT DES É.-U. OU OIGNONS ROUGES | RED ONIONS PRODUIT DU CANADA 99¢/lb-2,18/kg

  • 1/4 cup
    (60 mL)
    veal stock or poultry broth
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    à 2/ $5.0 ANNONCÉS

    900 mL, VOIR VARIÉTÉS EN MAGASIN OBTENEZ UNE SOUPE CAMPBELL'S | GET FREE CAMPBELL'S SOUP BOUILLON, CONSOMMÉ, 284 ml, VOIR VARIÉTÉS EN MAGASIN | BROTH, CONSOMME, 284 ml, SELECTED VARIETIES VOIR RÉDUCTION SUR REÇU DE CAISSE

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    500 ml, 1 L SELECTED VARIETIES

    SAVE UP TO $6.67 ON 3
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    3 for $5.0

    540 ml or BROTH 900 ml SELECTED VARIETIES

    SAVE $1.00
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    500 ML, 1 L SELECTED VARIETIES

    SAVE $1.00
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    IMAGINE SOUP OR BROTH

    $3.99 ea.

    500 ML, 1 L SELECTED VARIETIES

    SAVE UP TO $6.67 ON 3
    CAMPBELL'S CHUNKY SOUP

    CAMPBELL'S CHUNKY SOUP

    3 for $5.0

    540 ml OR BROTH 900 ml SELECTED VARIETIES

    SAVE $1.00
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    $3.99 ea.

    500 ml, 1 L SELECTED VARIETIES

    SAVE UP TO $6.67 ON 3
    CAMPBELL'S CHUNKY SOUP

    CAMPBELL'S CHUNKY SOUP

    3 for $5.0

    540 ml or BROTH 900 ml SELECTED VARIETIES

    SAVE UP TO $6.67 ON 3
    CAMPBELL'S CHUNKY SOUP

    CAMPBELL'S CHUNKY SOUP

    3 for $5.0

    540 ml or BROTH 900 ml SELECTED VARIETIES

    SAVE UP TO $6.67 ON 3
    CAMPBELL'S CHUNKY SOUP

    CAMPBELL'S CHUNKY SOUP

    3 for $5.0

    540 ml or broth 900 ml SELECTED VARIETIES

    SAVE $1.00
    IMAGINE SOUP OR BROTH

    IMAGINE SOUP OR BROTH

    $3.99 ea.

    500 ml, 1 L SELECTED VARIETIES

    SAVE $1.00
    IMAGINE SOUP OR BROTH

    IMAGINE SOUP OR BROTH

    $3.99 ea.

    500 ML, 1 L SELECTED VARIETIES

  • 1
    bay leaf (optional)
  • 1 1/2 lb
    (750 g)
    Quebec milk-fed veal shoulder blade roast (boned and rolled)
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    CUBES DE VEAU DE LAIT À RAGOÛT | STEWING MILK-FED VEAL CUBES

    CUBES DE VEAU DE LAIT À RAGOÛT | STEWING MILK-FED VEAL CUBES

    $9.99 /lb

    22,02/kg

  • 1
    whole garlic clove (optional)

  • Sufficient quantity, butter to brown the meat
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    NOUVEAU
    BEURRE BIOLOGIQUE NATREL | NATREL ORGANIC SALTED BUTTER

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    SALÉ, 250 g

    BEURRE LACTANTIA | LACTANTIA BUTTER

    BEURRE LACTANTIA | LACTANTIA BUTTER

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    125 g, VOIR VARIÉTÉS EN MAGASIN

Imprimer ma sélection

Preparation

Choose the desired cooking method.

Slow cooker/crock pot

Put the vegetables into the slow cooker pot, starting with the potatoes. Add the veal stock and the bay leaf. Rub the milk-fed veal roast with the garlic clove, then place the roast on the vegetables and season with salt and pepper to taste.

Cook at high temperature for 8 to 10 hours or until the internal temperature of the roast reaches 170°F (77°C).

After cooking, if you wish to brown the roast, place it in the oven on a cookie sheet, under the top element set at maximum heat (broil) for a few minutes. Let stand 10 minutes and serve.

Oven

Preheat the oven to 225°F (110°C).

Put the vegetables in an ovenproof dish, ideally enameled cast iron, starting with the potatoes. Add the veal stock and the bay leaf. Rub the milk-fed veal roast with the garlic clove before placing it on the vegetables, then season with salt and pepper to taste.

Cover and cook about 5 to 6 hours or until the internal temperature of the roast reaches 170°F (77°C).

To brown the meat, remove the cover 30 minutes before the end of the cooking time and raise the oven temperature slightly. Let stand 10 minutes and serve.

Pressure cooker

In the pressure cooker, melt a small amount of butter; rub the milk-fed veal roast with the garlic clove and brown the roast.

Deglaze with the veal stock and add the bay leaf. Close the pressure cooker and cook for 15 minutes.

Release the pressure and remove the roast.

Add the vegetables to the pressure cooker, beginning with the potatoes. Put the roast back into the pressure cooker, on top of the vegetables, and season with salt and pepper to taste.

Close the pressure cooker and continue cooking for 20 minutes. Let stand 10 minutes and serve.

Source : Veau de lait du Québec

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.

Discover your taste profile!

© Société des alcools du Québec, 2007

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