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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) Salt and pepper to taste 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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  • 0.250
    cabbage cut in two length-wise
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  • 0.500
    rutabaga (turnip) cut in large pieces
  • 4
    carrots cut in large pieces
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  • 2
    onions cut in large pieces
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  • 1/4 cup
    (60 mL)
    veal stock or poultry broth
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    SELECTED SIZES SELECTED VARIETIES

  • 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)

  • Salt and pepper to taste
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  • Sufficient quantity, butter to brown the meat
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

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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