Braised Quebec Milk-Fed Veal Shoulder Blade Roast with Local Vegetables

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Preparation

Choose the desired cooking method.

Slow cooker/crock pot

Put the vegetables into the slow cooker pot, starting with the potatoes. Add the veal stock and the bay leaf. Rub the milk-fed veal roast with the garlic clove, then place the roast on the vegetables and season with salt and pepper to taste.

Cook at high temperature for 8 to 10 hours or until the internal temperature of the roast reaches 170°F (77°C).

After cooking, if you wish to brown the roast, place it in the oven on a cookie sheet, under the top element set at maximum heat (broil) for a few minutes. Let stand 10 minutes and serve.

Oven

Preheat the oven to 225°F (110°C).

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 milk-fed veal roast with the garlic clove before placing it on the vegetables, then season with salt and pepper to taste.

Cover and cook about 5 to 6 hours or until the internal temperature of the roast reaches 170°F (77°C).

To brown the meat, remove the cover 30 minutes before the end of the cooking time and raise the oven temperature slightly. Let stand 10 minutes and serve.

Pressure cooker

In the pressure cooker, melt a small amount of butter; rub the milk-fed veal roast with the garlic clove and brown the roast.

Deglaze with the veal stock and add the bay leaf. Close the pressure cooker and cook for 15 minutes.

Release the pressure and remove the roast.

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.

Close the pressure cooker and continue cooking for 20 minutes. Let stand 10 minutes and serve.