Quebec Grain-Fed Veal Blade Roast with Small Vegetables

Type of cut: roasts

Yield: 4 servings

Degree of difficulty: easy

Preparation: 30 minutes

Cooking: 1 hour 30 minutes

Cooking method: braising




  • 1 Quebec Grain-Fed Veal blade roast, 800 to 1 kg (1 3/4 lb to 2 lb)
  • 1 medium onion, sliced
  • 1 clove of garlic, thinly chopped
  • Butter or oil in sufficient quantity
  • 1 bag of small carrots
  • 250 ml (1 cup) dry cider
  • 1 green pepper, diced
  • 1 tray of mushrooms cut in 4
  • Salt, pepper and oregano to taste


  1. Preheat oven to 175°C (350°F).
  2. In a frying pan, on high, heat butter or oil and sear the grain-fed veal with the onion and garlic until slightly brown.
  3. Place the meat in a roasting pan on a row of carrots, and then season to taste.
  4. Deglaze the frying pan with the cider and pour the liquid in the roasting pan.
  5. Cover and cook in the oven until the meat gives away easily with pressure or the internal temperature reaches 90°C (195°F).
  6. Thirty minutes before the end of cooking, add the green pepper and mushrooms.
  7. Remove the meat from the oven, cover lightly with aluminium foil and set aside for a few minutes.
  8. Meanwhile, make the sauce: run the cooking juices through a strainer, season and thicken to taste.
  9. Serve with pasta.

Wine pairing

© Société des alcools du Québec, Montréal, 2007, 2011