Quebec Grain-Fed Veal Blade Roast with Onion and Roasted Garlic

Type of cut: roasts

Yield: 4 servings

Degree of difficulty: easy

Preparation: 15 minutes

Cooking: 2 hours 40 minutes

Cooking method: braising




  • 1 Quebec Grain-Fed Veal blade roast, about 1 kg (2 lb)
  • Salt and freshly ground pepper
  • 15 ml (1 tbsp) olive oil
  • 2 medium onions, thickly sliced
  • 375 ml (1 1/2 cup) commercial demi-glace sauce (or beef consommé)
  • 2 heads of garlic
  • 15 ml (1 tbsp) olive oil


  1. Preheat oven to 180°C (350°F).
  2. Season the roast with salt and pepper. In a large casserole, brown the meat in the oil at moderately high heat, turning it once until it is nicely browned. Set aside.
  3. Toss the sliced onions into the casserole and cook for 5 minutes, stirring from time to time until the onions are browned.
  4. Return the meat to the casserole and pour in the demi-glace sauce. Bring to the boil and cover. Roast in the oven for 2 hours 30 minutes or until the meat comes away from the bone or the internal temperature reaches 90°C (195°F).
  5. In the meantime, cut off the tip of the heads of garlic to expose each of the cloves without removing the skin. Brush the heads of garlic with olive oil and wrap each one in aluminum foil. Bake in oven for 1 hour or until the garlic is completely soft. Remove the garlic by pressing it out of its skin. Crush the garlic into the sauce.

Wine pairing

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