Shredded Quebec Grain-Fed Veal Sirloin Tip Roast with Grapes

Type of cut: roasts

Yield: 6 servings

Degree of difficulty: easy

Preparation: 20 minutes

Cooking: 3 hours

Cooking method: roasting




  • 750 g (1 1/2 lb) Quebec Grain-Fed Veal sirloin tip roast
  • 12 shallots, peeled, or 250 ml (1 cup) pearl onions
  • 15 ml (1 tbsp) olive oil
  • Salt and pepper
  • 10 ml (2 tsp) dried thyme
  • 3 whole cloves
  • 250 ml (1 cup) unsweetened apple juice
  • 450 g (3 cups) seedless green grapes


  1. Preheat oven to 160°C (325°F).
  2. Lay the sirloin tip roast in a large casserole with the shallots. Coat with olive oil. Generously season with salt and pepper.
  3. Add the thyme, cloves and unsweetened apple juice. Cover.
  4. Cook for about 2 hours. Toss in the grapes and continue cooking for 1 hour or until the meat shreds easily.
  5. Remove the meat and let rest for 15 minutes. Remove the string and separate the roast into shreds.
  6. Arrange the meat on halves of crookneck squash that have been oiled, seasoned with salt and pepper and baked for 45 minutes to 1 hour in the oven at 160°C (325°F). Garnish with the shallots and grapes and pour the bouillon over the meat.

Wine pairing

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