Type of cut: roasts
Yield: 4 servings
Degree of difficulty: average
Preparation: 30 minutes
Cooking: 4 to 6 hours
Cooking method: braising/BBQ
- 1 Quebec Grain-Fed Veal blade roast, 1.25 inch thick, 1 kg (2 lb)
- 1 onion cut in slices of approximately 1 cm (1/2 in.) thick
- 1 onion, diced
- 1 clove of garlic, chopped
- 1 carrot, diced
- 1 celery stick, diced
- 250 ml (1 cup) prepared concentrated veal stock
- 30 ml (2 tbsp) vegetable oil or butter
- 1 can (796 ml / 28 oz) crushed tomatoes
- 250 ml (1 cup) brown sugar
- 30 ml (2 tbsp) dark rum (optional)
- 5 ml (1 tsp) liquid smoke
- 2.5 to 5 ml (1/2 to 2 tsp) allspice, crushed
- 15 ml (1 tbsp) lime juice
- 45 to 60 ml (3 to 4 tbsp) Asian pepper Sriracha sauce
- Salt and pepper to taste
- In a frying pan, heat oil then sauté garlic and vegetables on high.
- Lower heat and allow the vegetables to brown on low while stirring occasionally until a nice colour is obtained.
- Deglaze with veal stock and simmer for 20 minutes.
- Add a little water as necessary and reduce by two thirds.
- Strain the broth and discard the vegetables.
P.S. This step can be replaced by veal stock and vegetable stock that you will reduce in a pan on low.
- In a pan, mix the broth and the sauce ingredients.
- Bring to a boil and simmer for 30 minutes or until desired consistency.
- For a smoother sauce, put the mix through a blender and a strainer (optional).
P.S. It is preferable to prepare and refrigerate the sauce ahead of time. The aromas will develop further.
- Preheat barbecue to 150-175 °C (300-350 °F).
- Quickly sear the roast on all sides and remove.
- Baste generously all sides of the roast with the sauce. Place on a layer of onions in a roasting pan and add 0.5 cm (1/4 in.) water.
- Cover roasting pan lightly with aluminium foil and place it on the grill on low while making sure to use indirect heat (with the burner lit on one side and the roasting pan on the other). The meat must cook slowly and with humidity at a temperature of approximately 77-93°C (170-200°F).
- During cooking, frequently turn and baste the roast. As necessary, add a little sauce on the roast or water to the stock to dilute the sauce. The sauce must always remain liquid, because at this stage of cooking, it is important to maintain a high level of humidity.
- At the end, when the bones seem to separate from the meat (at a temperature of approximately 85-87°C (185-189°F)), finish cooking directly on the grill on high while basting with sauce so that it crystallizes on the meat.
- Remove the meat from the heat when the meat gives away with pressure or the internal temperature reaches 90°C (194°F), approximately 5 minutes.
- Baste each portion with 2 tbsp of sauce and serve with a salad, cheese, bread and croutons.
Recipe provided by Alain Fortier, chef and training consultant for Quebec Grain-Fed Veal.