Healthy Quebec Grain-Fed Veal Submarine

Type of cut: roasts

Yield: 4 servings

Degree of difficulty: average

Preparation: 30 minutes

Cooking: 2 hours 30 minutes

Cooking method: roasting

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Ingredients

  • 675 g (1 1/2 lb) shoulder roast of Quebec Grain-Fed Veal
  • 1.25 ml (1/4 tsp) ground ginger
  • 2.5 ml (1/2 tsp) paprika
  • 1.25 ml (1/4 tsp) ground cumin
  • 2.5 ml (1/2 tsp) dried oregano
  • 1.25 ml (1/4 tsp) ground coriander
  • 2.5 ml (1/2 tsp) salt
  • 1 clove garlic, minced
  • 15 ml (1 tbsp) dijon mustard
  • 160 ml (2/3 cup) chicken stock
Chickpea spread
  • 180 ml (3/4 cup) canned chickpeas, drained
  • 1.25 ml (1/4 tsp) cumin
  • 1 clove garlic, minced
  • 5 ml (1 tsp) fresh coriander, chopped
  • 10 ml (2 tsp) olive oil
  • 1.25 ml (1/4 tsp) sweet paprika
  • 5 ml (1 tsp) lemon juice
Garnish
  • 1 red pepper, cut into wide strips
  • 1 green pepper, cut into wide strips
  • 1/2 red onions, cut into rings
  • 1 zucchini, cut into wide strips
  • 1 tomato, sliced
  • 15 ml (1 tbsp) olive oil
  • To taste salt and pepper
  • 120 g (4 oz) cheddar or other cheese, shredded
  • 15 ml (1 tbsp) fresh parsley, chopped
  • Whole wheat baguette

Preparation

  1. Preheat oven to 160°C (325°F).
  2. Unroll the shoulder roast of grain-fed veal. Mix the spices, salt and garlic together and brush mixture onto the inside and outside of the meat. Roll the meat back up again and tie with a string. Brush the outside of the roast with the Dijon mustard.  Place roast in a 4-inch deep roasting pan and add chicken stock. Bake in the oven for about 2 hours, until the meat reaches an internal temperature of 53°C (127°F).
  3. Remove the meat from the stock, cover and let rest for 15 minutes. Slice finely.
Chickpea spread
  1. Purée all the ingredients for the chickpea spread in the blender.
Garnish
  1. Lightly brush oil on the vegetables. Add salt and pepper. Cook under the broiler or on a grill pan. Cut the baguette into four pieces. Spread some chickpea spread onto open baguette, add grain-fed veal slices, cheese and grilled vegetables. Sprinkle on some parsley. Serve hot or cold.
  2. This submarine can be prepared in advance and heated just before serving.

Wine pairing

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

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