Maple-flavoured roast of Milk-Fed Veal

 

Yield: 4 servings
Preparation: 10 minutes
Cooking: 70 minutes
Execution: easy


 

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1.2 kg (2 1/2lb) leg roast of Quebec Milk-Fed Veal

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30 ml (2 tablespoons) olive oil

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Salt and pepper to taste

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1 medium onion sliced

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2 grated carrots

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100 ml (4 oz) maple syrup

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100 ml (4 oz) orange juice

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100 ml (4 oz) semi-glazed sauce, sold in envelope

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50 ml (3 oz) 15 % cream (optional)

 

Preparation

 

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In a casserole dish, heat oil and brown the milk-fed veal roast on its entire surface. Add salt, pepper.

 

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Add onions, carrots, syrup and juice. Cover and cook for 60 minutes on low heat.

 

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Remove roast and keep warm.

 

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In the casserole dish, add the previously prepared semi-glazed sauce and the cream (if used) to the cooking broth.

 

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Slightly reduce the sauce. Sift sauce (if desired) and serve with fresh vegetables and potatoes caramelized with maple sugar.

 

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Variations: Instead of cooking on the stove, the roast can be cooked in the oven at 135°C (275°F) for 90 minutes. You can also use a rolled shoulder roast. You will have to cook the roast a little longer.

 

 


Tips from the chef: For uniform cooking… Meat cooked in the oven at a low temperature 120°C (250°F) will be more tender, juicier and will lose less weight. Cooking the roast at this temperature will require an additional 15 minutes. The best way to ensure that the roast is done perfectly is to insert a meat thermometer in the middle of the roast. The ideal internal temperature of milk-fed veal roast is 70°C (160°F). Stop cooking when the temperature is a few degrees below because the temperature will continue to rise when the meat is .set aside (15 minutes).

 

Source: Quebec Milk-Fed Veal     www.milkfedceal.com