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Indonesian-style veal shoulder roast https://www.metro.ca/userfiles/image/recipes/braise-epaule-veau-indonesienne-4144.jpg PT20M PT2H05M PT2H30M
Preheat the oven to 325°F (160°C). Salt and pepper the roast. In a non-stick ovenproof pan, heat the oil on medium-high and sear the meat on all sides for approximately 5 minutes. Add the garlic and continue cooking a few seconds. Add the remaining ingredients except for the scallions, raise the heat and bring to a boil. Remove from heat and cover. Place in the oven and cook for approximately 2 hours. Remove the meat from the oven, wrap it in aluminum foil and let stand for 5 minutes. Slice and garnish with scallions. Serve.
4
Salt and freshly ground pepper 1 2/3 lb (750 g) grain-fed veal shoulder roast 1 Tbsp. (15 mL) vegetable oil 2 garlic cloves, crushed 10 oz (284 mL) beef consommé diluted in one and a half times the specified amount of water 1/3 cup (80 mL) light soya sauce 1/4 cup (60 mL) ketchup 1/4 cup (60 mL) fresh ginger, sliced 4 star anises 2 cinnamon sticks scallions, finely sliced
Indonesian-style veal shoulder roast

Indonesian-style veal shoulder roast

Rate this recipe
1 Vote
  • Gluten-free
  • Lactose-free
4
servings
0:20
Preparation
2:05
COOKING
2:30
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients


  • Salt and freshly ground pepper
  • 1 2/3 lb
    (750 g)
    grain-fed veal shoulder roast
  • 1 Tbsp.
    (15 mL)
    vegetable oil
  • 2
    garlic cloves, crushed
  • 10 oz
    (284 mL)
    beef consommé diluted in one and a half times the specified amount of water
  • 1/3 cup
    (80 mL)
    light soya sauce
  • 1/4 cup
    (60 mL)
    ketchup
  • 1/4 cup
    (60 mL)
    fresh ginger, sliced
  • 4
    star anises
  • 2
    cinnamon sticks

  • scallions, finely sliced
Imprimer ma sélection

Preparation

Preheat the oven to 325°F (160°C).

Salt and pepper the roast. In a non-stick ovenproof pan, heat the oil on medium-high and sear the meat on all sides for approximately 5 minutes. Add the garlic and continue cooking a few seconds. Add the remaining ingredients except for the scallions, raise the heat and bring to a boil. Remove from heat and cover. Place in the oven and cook for approximately 2 hours. Remove the meat from the oven, wrap it in aluminum foil and let stand for 5 minutes. Slice and garnish with scallions. Serve.

Source : Féd. des producteurs de bovins du Québec

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.

Discover your taste profile!

© Société des alcools du Québec, 2007

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.

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, 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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