Beer and Maple Syrup Braised Quebec Grain-Fed Veal Blade Roast

Type of cut: roasts

Yield: 4 servings

Degree of difficulty: easy

Preparation: 15 minutes

Cooking: 6 hours

Cooking method: braising




  • 900 g (2 lb) Quebec Grain-Fed Veal blade roast
  • Salt and pepper to taste
  • Oil in sufficient quantity
  • 2 French shallots, cut in pieces
  • 341 ml (1 bottle) beer
  • 100 ml (1/2 cup) maple syrup
  • 375 ml (1 1/2 cup) veal stock

Preparation for slow cooker

  1. Set the slow cooker on “high”.
  2. Salt and pepper the grain-fed veal blade roast.
  3. In a frying pan, heat oil on high and brown roast and French shallots. Place them in the slow cooker.
  4. Deglaze the frying pan with the beer, and then add maple syrup and veal stock.
  5. Bring to a boil, and then pour into the slow cooker.
  6. Cover and cook for approximately 5 to 6 hours or until the meat gives away easily with pressure or the internal temperature reaches 90°C (195°F).
  7. Adjust seasoning as desired.
  8. At the end of cooking, remove roast from the slow cooker and cut in pieces. Serve with the cooking juices and cauliflower of various colours.