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Raspberry-Tarragon Veal Shoulder Roast with Shallot Confit https://www.metro.ca/userfiles/image/recipes/roti-epaule-veau-framboises-estragon-echalotes-6809.jpg PT20M PT1H10M PT1H30M
Preheat oven to 350°F (180°C).In a pan over low heat, cook raspberries, sugar, salt and tarragon for 20 minutes or so. Remove tarragon sprigs, add cornstarch and stir until mixture thickens. Remove from heat. Stir in minced tarragon. Set aside.In a large bowl, toss shallots with oil to cover and set aside.In an oiled ovenproof skillet, brown roast on all sides and slather with jam. Put shallots with their oil around the meat and roast for 45 minutes or to desired degree of doneness.Remove meat and shallots and set aside. Skim the fat off and cook pan juices over high heat. Deglaze with raspberry liqueur and stir in cream and veal stock.Strain through a chinois (fine-meshed sieve) and cook until reduced by half. Vigorously whisk in butter and season to taste.Slice roast and serve with sauce and shallots.
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3 lb (1 1/3 kg) boneless seasoned veal shoulder roast 2 Tbsp. (30 mL) olive oil jam 2 cups (500 mL) raspberries, thawed 1/2 cup (125 mL) organic white sugar 1 pinch of salt 2 sprigs of tarragon 2 tsp. (10 mL) cornstarch, mixed with 1 tablespoon (15 ml) cold water 1 Tbsp. (15 mL) minced tarragon shallot confit: 24 shallots, peeled 1 cup (250 mL) olive oil sauce: 4 Tbsp. (60 mL) raspberry liqueur 1/2 cup (125 mL) 35% cream 2 cups (500 mL) veal stock 3 Tbsp. (45 mL) cold butter Salt and freshly ground pepper
Raspberry-Tarragon Veal Shoulder Roast with Shallot Confit

Raspberry-Tarragon Veal Shoulder Roast with Shallot Confit

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  • Gluten-free
4
servings
0:20
Preparation
1:10
COOKING
1:30
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 3 lb
    (1 1/3 kg)
    boneless seasoned veal shoulder roast
  • 2 Tbsp.
    (30 mL)
    olive oil

  • jam
  • 2 cups
    (500 mL)
    raspberries, thawed
  • 1/2 cup
    (125 mL)
    organic white sugar
  • 1
    pinch of salt
  • 2
    sprigs of tarragon
  • 2 tsp.
    (10 mL)
    cornstarch, mixed with 1 tablespoon (15 ml) cold water
  • 1 Tbsp.
    (15 mL)
    minced tarragon

  • shallot confit:
  • 24
    shallots, peeled
  • 1 cup
    (250 mL)
    olive oil

  • sauce:
  • 4 Tbsp.
    (60 mL)
    raspberry liqueur
  • 1/2 cup
    (125 mL)
    35% cream
  • 2 cups
    (500 mL)
    veal stock
  • 3 Tbsp.
    (45 mL)
    cold butter

  • Salt and freshly ground pepper
Imprimer ma sélection

Preparation

Preheat oven to 350°F (180°C).

In a pan over low heat, cook raspberries, sugar, salt and tarragon for 20 minutes or so. Remove tarragon sprigs, add cornstarch and stir until mixture thickens. Remove from heat. Stir in minced tarragon. Set aside.

In a large bowl, toss shallots with oil to cover and set aside.

In an oiled ovenproof skillet, brown roast on all sides and slather with jam. Put shallots with their oil around the meat and roast for 45 minutes or to desired degree of doneness.

Remove meat and shallots and set aside. Skim the fat off and cook pan juices over high heat. Deglaze with raspberry liqueur and stir in cream and veal stock.

Strain through a chinois (fine-meshed sieve) and cook until reduced by half. Vigorously whisk in butter and season to taste.

Slice roast and serve with sauce and shallots.

Source : Académie Culinaire

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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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