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Veal Blade Rast, Chasseur Style https://www.metro.ca/userfiles/image/recipes/roti-palette-facon-chasseur-10642.jpg PT25M PT6H00M PT6H55M
In a hot sauté pan, sear the well-seasoned blade roast on both sides, set aside.In the same sauté pan, sauté the shallots and the mushrooms until lightly coloured.Place the cubed pancetta, red wine, tomatoes, herbs and diluted demi-glace at the bottom of the slow cooker. Stir the ingredients well before placing the blade roast in the center.Place the mushrooms and shallots on the top of the meat and cook on LOW for approximately 6 hours. Test the tenderness before you turn off the slow cooker. Remove the meat and allow it to rest 30 minutes wrapped in aluminium foil.
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2.2 lbs (1 kg) Veal blade roast, bone in 1 Tbsp. (15 ml) olive oil salt & pepper 6 shallots, finely minced 1/2 box white button mushrooms, thinly sliced 1/2 box cremini mushrooms, thinly sliced 3 oz (100 g) pancetta cut in small cubes 1/2 cup (125 ml) red wine 2 cups (500 ml) canned diced tomatoes drained 1/2 tsp. (2 ml) ground dried thyme 1/2 tsp. (2 ml) ground dried rosemary 1 envelop of demi-glace (brown gravy) diluted in 1 cup of cold water
Veal Blade Rast, Chasseur Style

Veal Blade Rast, Chasseur Style

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4
0:25
Preparation
6:00
COOKING
6:55
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2.2 lbs
    (1 kg)
    Veal blade roast, bone in
  • 1 Tbsp.
    (15 ml)
    olive oil
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    SAVE $3.00
    BASSO OLIVE OIL

    BASSO OLIVE OIL

    $8.99 ea.

    1 L


    IRRESISTIBLES EXTRA VIRGIN OLIVE OIL OR MODENA AGED BALSAMIC VINEGAR

    IRRESISTIBLES EXTRA VIRGIN OLIVE OIL OR MODENA AGED BALSAMIC VINEGAR

    $3.99 ea.

    500 ml SELECTED VARIETIES



  • salt & pepper
  • 6
    shallots, finely minced
  • 1/2
    box white button mushrooms, thinly sliced
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    $2.79 ea.

    227 g PRODUCT OF ONTARIO


  • 1/2
    box cremini mushrooms, thinly sliced
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    Flyer Deal  (1)
    BELLE GROVE SLICED WHITE OR CREMINI MUSHROOMS

    BELLE GROVE SLICED WHITE OR CREMINI MUSHROOMS

    $2.79 ea.

    227 g PRODUCT OF ONTARIO


  • 3 oz
    (100 g)
    pancetta cut in small cubes
  • 1/2 cup
    (125 ml)
    red wine
  • 2 cups
    (500 ml)
    canned diced tomatoes drained
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    2 for $3.00

    540 - 796 ml SELECTED VARIETIES


  • 1/2 tsp.
    (2 ml)
    ground dried thyme
  • 1/2 tsp.
    (2 ml)
    ground dried rosemary
  • 1
    envelop of demi-glace (brown gravy) diluted in 1 cup of cold water
Imprimer ma sélection

Preparation

In a hot sauté pan, sear the well-seasoned blade roast on both sides, set aside.

In the same sauté pan, sauté the shallots and the mushrooms until lightly coloured.

Place the cubed pancetta, red wine, tomatoes, herbs and diluted demi-glace at the bottom of the slow cooker. Stir the ingredients well before placing the blade roast in the center.

Place the mushrooms and shallots on the top of the meat and cook on LOW for approximately 6 hours. Test the tenderness before you turn off the slow cooker. Remove the meat and allow it to rest 30 minutes wrapped in aluminium foil.

Source : Metro

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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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