Asian-Style Veal Blade Roast

Ingredients

  • 1 kg (about 2 1/4 lb) Quebec Veal blade roast with the bone
  • 30 ml (2 tbsp) sesame oil (not grilled)
  • 150 g (1/3 lb) rice vermicelli
  • 1 onion, sliced
  • 375 ml (1 1/2 cup) broccoli cut into small florets
  • 1 red pepper, sliced
  • 12 snow peas cut in fine strips
  • 80 ml (1/3 cup) chicken broth, no salt added
  • 125 ml (1/2 cup) roasted peanuts
  • 60 ml (1/4 cup) fresh coriander, chopped

For the sauce

  • 250 ml (1 cup) chicken broth, no salt added
  • 125 ml (1/2 cup) thick teriyaki sauce
  • 80 ml (1/3 cup) honey
  • 30 ml (2 tbsp) ginger, chopped
  • 15 ml (1 tbsp) garlic, chopped
  • 3 lemongrass stalks cut in half lengthwise
  • 1 thai chili pepper

Preparation

  1. Preheat oven to 180°C (350°F).
  2. In a bowl, combine the sauce ingredients.
  3. In a cast iron dish or in a thick-bottomed pan, heat half of the sesame oil on medium. Brown the blade roast 1 minute on each side.
  4. Pour the sauce and bring to a boil.
  5. Cover and continue baking for 2 hours to 2 hours 30 minutes, until the meat of the roast breaks off with a fork.
  6. Remove the meat from the dish and fray the flesh with a fork.
  7. Return the frayed meat to the dish and stir. Warm up for 1 minute. Remove the lemongrass stalks from the dish.
  8. Rehydrate the rice vermicelli as indicated in the package. Drain.
  9. In a pan, heat the remaining sesame oil over medium heat. Cook the onion, broccoli, pepper and snow peas for 1 to 2 minutes.
  10. Add the broth and rice vermicelli to the pan. Stir. Bring to a boil and cook for 1 minute.
  11. Spread the vermicelli mixture on the plates. Garnish with the frayed veal and the sauce. Sprinkle with peanuts and coriander.