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- 1 Quebec Milk-Fed Veal blade roast, 1 kg (2 lb)
- 1 whole clove of garlic
- 500 ml (2 cups) prepared concentrated veal stock
- 500 ml (2 cups) boiling water
- 1 herb bouquet (thyme, laurel and fresh parsley tied)
- Salt and ground pepper
- Oil or butter in sufficient quantity
- 1.5 kg (12 cups) vegetables cut to taste (carrots, onion, celery, rutabaga, cabbage, potatoes, etc.)
(Select the desired cooking method)
- Preheat oven to 175oC (350oF).
- In an oven-proof pan, ideally enameled cast iron, heat oil or butter on high and brown the roast.
- Add garlic and veal stock (without submerging the meat), bring to a boil and cover. Cook in the oven until the meat gives away easily under pressure or the internal temperature reaches 90°C (195°F).
- After cooking for an hour, remove garlic and add boiling water and vegetables, cover and place in the oven once again. Continue cooking for 30 to 45 minutes.
Slow cooker/crock pot
- Set the slow cooker on high.
- Salt and pepper the roast.
- In a frying pan, heat oil or butter on high and brown roast. Place roast in the slow cooker.
- Deglaze the frying pan with veal stock. Bring to a boil and pour in the slow cooker.
- Add vegetables, garlic, herb bouquet and boiling water in the slow cooker.
- Cover and cook for 5 to 6 hours until the meat gives away easily under pressure or the internal temperature reaches 90°C (195°F).
Accompaniment: serve with a slice of homemade bread and butter.
Recipe provided by Alain Fortier, chef and training consultant for Quebec Milk-Fed Veal.