Braised Quebec Grain-Fed Veal Blade Roast à la Fourquet Fourchette with La Maudite Beer

Type of cut: roasts

Yield: 4 servings

Degree of difficulty: chef

Preparation: 15 minutes

Cooking: 2 hours 15 minutes

Cooking method: braising




  • 1 Quebec Grain-Fed Veal blade roast, about 750 g (1 3/4 lb)
  • 30 ml (2 tbsp) butter
  • 1 bottle (335 ml) La Maudite beer
  • 6 whole shallots peeled
  • 3 star anise
  • 15 ml (1 tbsp) whole allspice
  • Salt and freshly ground black pepper
  • Root vegetables (carrot, parsnip, turnip)
  • Potatoes, cubed



  1. Preheat oven to 175°C (350°F).
  2. Heat the butter in a cast-iron casserole, sear the meat and then season. When browned, add the beer to the casserole, covering up to a quarter of the meat for the most flavourful meat. Cover and cook in the oven for 1 hour and 15 minutes. Remove the casserole, check the meat, add the shallots, spices, salt and pepper, root vegetables and potatoes. Continue baking for about 1 hour, adding water as needed. The meat should be fork tender.
  3. Place dish in centre of table and serve.

Wine pairing

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

Recipe provided by François Pellerin.