Veal Pot-au-Feu

Ingredients

• 1 Quebec Veal blade roast, 1 kg (2 lb)
• 1 whole clove of garlic
• Oil or butter in sufficient quantity
• 500 ml (2 cups) prepared concentrated veal stock
• 1 herb bouquet (thyme, laurel, parsley tied)
• 2.5 ml (1/2 tsp) allspice
• Salt and pepper
• 500 ml (2 cups) boiling water
• 1.5 kg (12 cups) vegetables:
  • Carrots cut in half lengthwise and roasted
  • Turnips cut in long pieces of 2 cm (3/4 in.) diameter
  • Golden beets in long pieces of 2 cm (3/4 in.) diameter
  • Several wedges of roasted white cabbage
  • 1 1/2 leek cut in large pieces
  • Sweet potatoes cut in quarters lengthwise

Note: for more authenticity, you can roast the vegetables. To do so, lightly oil and sear on the barbecue or in a ridged skillet. The burnt juices will give the taste of direct cooking on a wood fire.

Preparation

(Select the desired cooking method)

Oven

1. Preheat oven to 175^oC (350^oF).
2. In an oven-proof pan, ideally enameled cast iron, heat oil or butter on high and brown the roast.
3. Add garlic, veal stock (without submerging the meat), herb bouquet, allspice as well as salt and pepper and bring to a boil.
4. Cover, place in oven and cook until the meat gives away easily with pressure or the internal temperature reaches 90°C (195°F).
5. After cooking for an hour, add boiling water and vegetables, except leeks and sweet potatoes. Cover, place in oven and continue cooking for 30 minutes.
6. Fifteen minutes before the end of cooking, add leeks and sweet potatoes.

Slow cooker/crock pot

1. Set the slow cooker on high.
2. Salt and pepper the roast.
3. In a frying pan, heat oil or butter on high and brown roast. Place roast in the slow cooker.
4. Deglaze the frying pan with veal stock. Bring to a boil and pour in the slow cooker.
5. Add vegetables, garlic, herb bouquet and boiling water in the slow cooker.
6. Cover and cook for 5 to 6 hours until the meat gives away easily under pressure or the internal temperature reaches 90°C (195°F).

Accompaniment: serve in a bowl with a slice of fresh bread.