Braised Veal Shoulder Blade Roast with Local Vegetables

Ingredients

• 750 g (1 1/2 lb) Quebec Veal shoulder blade roast (boned and rolled)
• 10 baby potatoes
• 1/4 cabbage cut in two length-wise
• 1/2 rutabaga (turnip) cut in large pieces
• 4 carrots cut in large pieces
• 2 onions cut in large pieces
• 300 ml (1 1/4 cup) prepared concentrated veal stock or poultry broth
• 1 bay leaf (optional)
• 1 garlic clove, crushed (optional)
• Salt and pepper to taste
• Butter (as needed) to brown the meat

Preparation

(Select the desired cooking method)

Note: We strongly suggest always browning the meat in advance so that nothing inappropriate develops during the critical low-temperature cooking phase. This will give the meat an attractive colour and more flavour.

Slow cooker/crock pot

1. Put the vegetables into the slow cooker pot, starting with the potatoes. Add the veal stock and the bay leaf. Rub the veal roast with the garlic clove, then place the roast on the vegetables and season with salt and pepper to taste.
2. Cook at high temperature for 8 to 10 hours or until the internal temperature of the roast reaches 90°C (195°F).
3. Let stand 10 minutes and serve.

Oven

1. Preheat the oven to 110°C (225°F).
2. Put the vegetables in an ovenproof dish, ideally enameled cast iron, starting with the potatoes. Add the veal stock and the bay leaf. Rub the veal roast with the garlic clove before placing it on the vegetables, then season with salt and pepper to taste.
3. Cover and cook about 5 to 6 hours or until the internal temperature of the roast reaches 90°C (195°F).
4. Let stand 10 minutes and serve.

Pressure cooker

1. In the pressure cooker, melt a small amount of butter; rub the veal roast with the garlic clove and brown the roast.
2. Deglaze with the veal stock and add the bay leaf. Close the pressure cooker and cook for 15 minutes.
3. Release the pressure and remove the roast.
4. Add the vegetables to the pressure cooker, beginning with the potatoes. Put the roast back into the pressure cooker, on top of the vegetables, and season with salt and pepper to taste.
5. Close the pressure cooker and continue cooking for 20 minutes. Let stand 10 minutes and serve.