Three Versions Shredded Veal Canapés

Video

Ingredients

Braised veal shoulder roast

  • 900 g (approximately 2 lb) Quebec Veal shoulder roast cut in large pieces
  • Salt and pepper to taste
  • 15 ml (1 tbsp) olive oil
  • 1 onion sliced
  • 375 ml (1 1/2 cup) veal stock or chicken broth
  • 125 ml (1/2 cup) white wine
  • 2 garlic cloves, crushed
  • 2 stems of fresh thyme

Veal stuffed mushrooms

For 24 stuffed mushrooms

  • 1/3 of the recipe of braised veal shoulder roast
  • 60 ml (1/4 cup) braised veal shoulder roast broth
  • 60 ml (1/4 cup) grated Parmesan
  • 45 ml (3 tbsp) panko breadcrumbs
  • 24 large mushrooms
  • 15 ml (1 tbsp) butter
  • 1/2 leek sliced

Braised veal croutons with old cheddar

For 24 croutons

  • 1/3 of the recipe of braised veal shoulder roast
  • 1 bread baguette cut into 24 slices
  • 15 ml (1 tbsp) olive oil
  • Salt and pepper to taste
  • 180 ml (3/4 cup) onion confit
  • 200 g (approximately 1/2 lb) old cheddar cut into 24 slices

Shredded veal lettuce rolls

For 24 bites

  • 1/3 of the recipe of braised veal shoulder roast
  • 125 ml (1/2 cup) hoisin sauce
  • 60 ml (1/4 cup) braised veal shoulder roast broth
  • 15 ml (1 tbsp) honey
  • 24 leaves of Boston lettuce
  • 15 ml (1 tbsp) sesame seeds roasted

Preparation

Braised veal shoulder roast

  1. Preheat oven to 160°C (320°F).
  2. Season the Veal roast with salt and pepper.
  3. In a large frying pan, heat olive oil on medium. Sear the blade roast for 2 to 3 minutes on all sides.
  4. Transfer the roast to a baking dish. Add onion, veal stock, white wine, garlic and thyme. Cover and simmer for 2 hours 30 minutes to 3 hours, until the meat gives away easily with a fork.
  5. Filter the broth contained in the roasting pan with a sieve. Reserve the veal and broth for the next recipes.

Veal stuffed mushrooms

Preparation: 20 minutes
Cooking: 34 minutes

  1. Preheat oven to 180°C (350°F).
  2. In a bowl, combine parmesan with breadcrumbs. Set aside.
  3. Chop the braised veal shoulder roast. Remove the stems from the mushrooms and chop them finely.
  4. In a frying pan, melt the butter over medium heat. Cook the chopped mushrooms stems for 4 to 5 minutes.
  5. Add leek and continue cooking for 5 to 7 minutes.
  6. Add veal and broth. Stir.
  7. Stuff the mushrooms with the veal preparation. Garnish with Parmesan cheese.
  8. Place the mushrooms on a baking sheet covered with parchment paper. Cook in the oven for 25 to 30 minutes.

Braised veal croutons with old cheddar

Preparation: 15 minutes
Cooking: 10 minutes

  1. Preheat oven to 190°C (375°F).
  2. Cut the braised veal shoulder roast in small pieces.
  3. Place the slices of bread on a baking sheet covered with parchment paper. Drizzle with olive oil. Season with salt and pepper. Cook in the oven for 8 to 10 minutes, returning the slices halfway through the cooking time.
  4. Garnish the croutons with onion confit, veal pieces and cheddar. Continue cooking in the oven for 2 minutes.

Shredded veal lettuce rolls

Preparation: 15 minutes
Cooking: 8 minutes

  1. Shred the braised veal shoulder roast.
  2. In a frying pan, combine hoisin sauce with the shredded veal, broth and honey. Simmer for 8 to 10 minutes over low heat.
  3. Garnish the lettuce leaves with the veal preparation and sesame seeds. Gently roll the lettuce leaves when serving.

 

Photo credit: Pratico-Pratiques