Braised Quebec Grain-Fed Veal, Indonesian Style

Type of cut: roasts

Yield: 6 servings

Degree of difficulty: easy

Preparation: 20 minutes

Cooking: 2 hours 10 minutes

Cooking method: braising

234-VDGQ-photo-rotis-indonesienne

VDGQ-icon-imprimer

Ingredients

  • 1 shoulder roast of Quebec Grain-Fed Veal, 750 g (1 1/2 lb)
  • Salt and freshly ground pepper
  • 15 ml (1 tbsp) vegetable oil
  • 2 cloves of garlic, crushed
  • 1 can 284 ml (10 oz) of low-fat and low-salt beef consommé
  • 80 ml (1/3 cup) low-salt soy sauce
  • 60 ml (1/4 cup) ketchup
  • 60 ml (1/4 cup) fresh ginger, sliced
  • 4 star anise
  • 2 cinnamon sticks
  • Freshly ground pepper
  • Green onions, minced

Preparation

  1. Preheat oven to 160°C (325°F).
  2. Season the roast with salt and pepper.
  3. In a medium casserole, brown the roast in oil at moderately high heat, turning a few times until it is nicely browned.
  4. Add garlic and continue cooking for 30 minutes.
  5. Add the beef consommé, soy sauce, ketchup, ginger, star anise, cinnamon and pepper to the casserole. Bring to the boil and cover.
  6. Cook in the oven for about 2 hours.
  7. Garnish with green onions.

Wine pairing

VDGQ-accord-vin-SAQ-aromatic-and-robust-red-wine
© Société des alcools du Québec, Montréal, 2007, 2011

234-braise-depaule-de-veau-de-grain-du-quebec-a-lindonesienne