Roast Veal Sirloin Tip Roast in a Spicy Crust, Chambly Noire Dark Ale

Ingredients

• 1 Quebec Veal sirloin tip roast, about 600 g (1 1/3 lb)
• 30 ml (2 tbsp) olive oil

Spicy crust

• 5 ml (1 tsp) dehydrated onion
• 5 ml (1 tsp) dehydrated garlic
• 5 ml (1 tsp) coriander seeds
• 5 ml (1 tsp) ground cinnamon
• 15 ml (1 tbsp) fennel seeds
• 1 ml (1/4 tsp) green cardamom seeds
• 15 ml (1 tbsp) whole black peppercorns
• Salt
• 30 ml (2 tbsp) olive oil
• 3 portobello mushrooms, sliced
• 45 ml (3 tbsp) olive oil
• 3 cups butternut squash, chopped into 2.5 cm (1 inch) cubes
• 30 ml (2 tbsp) olive oil
• 1 cup onion, finely chopped
• 6 shallots, finely chopped
• 1 garlic clove
• 750 ml (3 cups) Chambly Noire dark ale*

*You can replace beer with:

• 625 ml (2 1/2 cups) beef broth
• 60 ml (1/4 cup) balsamic vinegar
• 5 ml (1 tsp) sugar

Preparation

1. Preheat oven to 135°C (275°F).
2. Heat the olive oil in a skillet and sear the veal on all sides.
3. Crush the spices in a mortar. Roll the veal in the spices to form a crust. Salt to taste and set aside.
4. Heat 30 ml (2 tbsp) olive oil in the same skillet and quickly sauté the mushrooms. Set aside.
5. Heat 45 ml (3 tbsp) olive oil in the same skillet and sauté the squash cubes until they soften a little. Set aside.
6. Heat 30 ml (2 tbsp) olive oil in the same skillet and sauté the onion and shallots until caramelized, about 10 minutes. Set aside.
7. Put the squash, onion, garlic and mushrooms in a large roasting pan and place the meat on top. Add the Chambly Noire beer. Transfer to the oven and cook for about 1 hour and 15 minutes or until the meat thermometer reads 65°C (150°F) in the middle of the meat. Remove the roast from the oven and leave to rest for 5 minutes, covered with aluminum foil.
8. Thinly slice the meat and serve with the vegetables and gravy.