Roast Quebec Grain-Fed Veal Sirloin Tip Roast in a Spicy Crust, Chambly Noire Dark Ale

Type of cut: roasts

Yield: 4 servings

Degree of difficulty: chef

Preparation: 20 minutes

Cooking: 1 hour 30 minutes

Cooking method: braising

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Ingredients

  • 30 ml (2 tbsp) olive oil
  • 1 Quebec Grain-Fed Veal sirloin tip roast, about 600 g (1 1/3 lb)
Spicy crust
  • 5 ml (1 tsp) dehydrated onion
  • 5 ml (1 tsp) dehydrated garlic
  • 5 ml (1 tsp) coriander seeds
  • 5 ml (1 tsp) ground cinnamon
  • 15 ml (1 tbsp) fennel seeds
  • 1 ml (1/4 tsp) green cardamom seeds
  • 15 ml (1 tbsp) whole black peppercorns
  • Salt
  • 30 ml (2 tbsp) olive oil
  • 3 portobello mushrooms, sliced
  • 45 ml (3 tbsp) olive oil
  • 3 cups butternut squash, chopped into 2.5 cm (1 inch) cubes
  • 30 ml (2 tbsp) olive oil
  • 1 cup onion, finely chopped
  • 6 shallots, finely chopped
  • 1 garlic clove
  • 750 ml (3 cups) Chambly Noire dark ale

Preparation

  1. Preheat oven to 135°C (275°F).
  2. Heat the olive oil in a skillet and sear the veal on all sides.
  3. Crush the spices in a mortar. Roll the veal in the spices to form a crust. Salt to taste and set aside.
  4. Heat 30 ml (2 tbsp) olive oil in the same skillet and quickly sauté the mushrooms. Set aside.
  5. Heat 45 ml (3 tbsp) olive oil in the same skillet and sauté the squash cubes until they soften a little. Set aside.
  6. Heat 30 ml (2 tbsp) olive oil in the same skillet and sauté the onion and shallots until caramelized, about 10 minutes. Set aside.
  7. Put the squash, onion, garlic and mushrooms in a large roasting pan and place the meat on top. Add the Chambly Noire beer. Transfer to the oven and cook for about 1 hour and 15 minutes or until the meat thermometer reads 65°C (150°F) in the middle of the meat. Remove the roast from the oven and leave to rest for 5 minutes, covered with aluminum foil.
  8. Thinly slice the meat and serve with the vegetables and gravy.

Wine pairing

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© Société des alcools du Québec, Montréal, 2007, 2011
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Recipe provided by Yan Garzon.