Braised Shoulder Roast of Quebec Grain-Fed Veal with Summer Salsa

Type of cut: roasts

Yield: 4 servings

Degree of difficulty: chef

Preparation: 30 minutes

Cooking: 1 hour 40 minutes

Cooking method: braising




  • 675 g (1 1/2 lb) Quebec Grain-Fed Veal shoulder roast
  • Salt and pepper to taste
  • 15 ml (1 tbsp) canola oil
  • 3 shallots, minced
  • 2 white onions, coarsely chopped
  • 1 carrot, coarsely chopped
  • 1 clove garlic, coarsely chopped
  • 1 branch celery, coarsely chopped
  • 180 ml (3/4 cup) veal stock
Summer salsa
  • 1 red pepper, diced into 1/2 cm pieces
  • 1/2 english cucumber, diced into 1/2 cm pieces
  • 1 small onion, finely chopped
  • 10 ml (2 tsp) fresh parsley, very finely chopped
  • 10 ml (2 tsp) lemon juice
Cold sauce
  • 80 ml (1/3 cup) yoghurt
  • 45 ml (3 tbsp) sour cream
  • 15 ml (1 tbsp) pesto
  • 5 ml (1 tsp) whole grain mustard


  1. Preheat oven to 200°C (400°F).
  2. Tie the meat, and season with salt and pepper. In a hot skillet, brown the roast in oil. Set roast aside. In the same skillet, sauté the vegetables. Place the vegetables in the bottom of a roasting pan and place the meat on top of the vegetables. Add the stock, cover and place in oven. Cook for 1 hour 30 minutes, or until the internal meat temperature reaches 53°C (128°F). Cover the roast with aluminium foil and let rest for 15 minutes. Cut thin slices and serve with cold salsa.

Summer Salsa

  1. Mix all the salsa ingredients together and refrigerate for a few hours before serving.
Cold sauce
  1. Mix together all the ingredients for the sauce.

Wine pairing

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

Recipe provided by Denise Cornellier.