Pearl Onions and Bacon Quebec Grain-Fed Veal Shoulder Roast

Type of cut: roasts

Yield: 4 servings

Degree of difficulty: easy

Preparation: 15 minutes

Cooking: according to the desired cooking method

Cooking method: simmering

341-VDGQ-photo-rotis-oignons-bacon-

VDGQ-icon-imprimer

Ingredients

  • 1 Quebec Grain-Fed Veal shoulder roast, approximately 750 g (1 1/2 lb)
  • 1 clove of garlic, finely chopped
  • Salt and pepper to taste
  • 30 ml (2 tbsp) olive oil
  • 1 onion, chopped
  • 2 carrots, cut in pieces
  • 1/2 sprig fresh savory
  • 250 ml (1 cup) red wine
  • 250 ml (1 cup) veal stock or demi-glace sauce
  • 6 slices of bacon previously cooked cut in small pieces
  • 24 pearl onions sautéed in the bacon fat

Preparation

VDGQ-icone-chaudronOven
  1. Preheat oven to 175°C (350°F).
  2. Rub the grain-fed veal roast with garlic and season to taste.
  3. In an ovenproof dish, ideally enameled cast iron, heat olive oil and brown roast on all sides.
  4. Add onion, carrots, savory and deglaze with red wine.
  5. Add veal stock and cook in the oven for approximately 1 hour 30 minutes, until the meat gives away easily with pressure or the internal temperature reaches 90°C (195°F).
  6. Meanwhile, in a frying pan, fry the bacon, add pearl onions and cook for approximately 5 minutes. Remove fat from the pan and set aside bacon and onions.
  7. Fifteen minutes before the end of cooking the roast, add the sauce, bacon and pearl onions and mix well.
  8. Serve with potatoes fried in the bacon grease and small vegetables.
VDGQ-icone-mijoteuseSlow cooker
  1. Set the slow cooker on “high”.
  2. In a frying pan, heat oil on high and brown the roast, garlic and vegetables.
  3. Place the roast and the vegetables in the slow cooker.
  4. Deglaze the frying pan with the red wine, add veal stock, then bring to a boil and pour in the slow cooker.
  5. Salt and pepper to taste.
  6. Cover and cook for 5 to 6 hours or until the meat gives away easily with pressure or the internal temperature reaches 90°C (195°F).
  7. Meanwhile, in a frying pan, fry the bacon, add pearl onions and cook for approximately 5 minutes. Remove fat from the pan and set aside bacon and onions.
  8. Fifteen minutes before the end of cooking the roast, add the sauce, bacon and pearl onions and mix well.
  9. Adjust seasoning as desired.
  10. Serve with potatoes fried in the bacon grease and small vegetables.

Wine pairing

VDGQ-accord-vin-SAQ-fruity-and-medium-bobied-red-wine
© Société des alcools du Québec, Montréal, 2007, 2011