Preheat oven to 350°F (180°C).
Salt and pepper the roast. In a large, ovenproof pan, pour the oil and sear the roast on all sides at medium-high for approximately 5 minutes. Remove the meat from the pan and set aside.
Reduce heat and place the onions in the pan. Allow them to colour for 5 minutes, stirring from time to time. Remove the meat from the pan, pour in the demi-glace and bring to a boil. Remove from heat and cover. Cook in the oven for approximately 2 hours or until the meat falls off the bone.
Roasted garlic purée
Cut the top of the heads of garlic to uncover the cloves. Do not remove the peel. Place the heads in a small ovenproof bowl, brush them with oil and cover with aluminum foil. Cook in the oven 350°F (180°C) for approximately 60 minutes or until the garlic has completely softened.
Remove the garlic from the cloves by applying slight pressure at the base.
Add the garlic purée to the cooking juices, slice the roast and serve.
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.
© Société des alcools du Québec, 2007
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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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