Type of cut: roasts
Yield: 6 servings
Degree of difficulty: chef
Preparation: 15 minutes
Cooking: 1 hour 30 minutes
Cooking method: braising
- 1 Quebec Grain-Fed Veal shoulder clod roast, about 750 g (1 1/2 lb)
- 6 whole garlic cloves, peeled
- 30 ml (2 tbsp) olive oil
- 1 onion, chopped
- 2 carrots cut into rounds
- 1/2 bunch fresh summer savory
- 250 ml (1 cup) red wine
- 250 ml (1 cup) veal stock or demi-glace sauce
- 6 slices of bacon cut into small pieces
- 24 pearl onions
- Preheat oven to 120°C (250°F).
- Make incisions in the meat and insert the garlic. Heat the olive oil in a casserole and brown the roast on all sides. Add the onion, carrots and savory and deglaze the pan with the red wine. Add the veal stock and cook in the oven for about 1 hour and 30 minutes, or the meat thermometer reads 65°C (150°F) in the middle of the meat. Remove the casserole from the oven and keep warm.
- Sauté the bacon in a skillet, add the pearl onions and cook for about 5 minutes. Remove the fat from the skillet, then add the bacon and onions to the casserole.
- To serve, put the meat, vegetables and braising juices on a serving platter in the centre of the table. Accompany with a seasonal vegetable roasted in olive oil.
- Serve with fresh pasta or gnocchi.
Recipe provided by Patrick Vesnoc.