Braised Veal Blade roast, Mashed Nantes Carrots


  • 1 kg (2.2 lb) of Quebec Veal blade roast
  • 2.5 mL (1/2 tsp) crushed chili
  • 15 mL (1 tbsp) crushed coriander seeds
  • 15 ml (1 tbsp) mustard seeds
  • 10 ml (2 tsp) coarse salt
  • 30 ml (2 tbsp) onion powder
  • 2.5 mL (1/2 tsp) crushed black pepper
  • 85 ml (1/3 cup) brown sugar
  • 30 ml (2 tbsp) tomato paste
  • 30 ml (2 tbsp) ketchup
  • 30 mL (2 tbsp) Worcestershire sauce
  • 65 ml (1/4 cup) cider vinegar plus a bit for finishing
  • 1 liter (4 cups) of Nantes carrots plus one for finishing
    30 ml (2 tbsp) butter
  • 65 mL (1/4 cup) finely sliced fennel and some leaves
  • 5 ml (1 tsp) cider vinegar
  • Salt and ground pepper


  1. Preheat oven to 160°C (325°F).
  2. Combine chili, coriander, mustard, coarse salt, onion powder, cracked pepper, brown sugar, tomato paste, ketchup, Worcestershire sauce and vinegar. Coat the veal roast with this mixture, then place in a roasting pan. Add 250 ml (1 cup) water, cover with foil and cook in the oven for 2 hours.
    Remove foil, then cook for 1 hour or until meat is tender and breaks away easily from the bones. Set aside.
  3. Cut carrots (except one) into large pieces and cook in salted boiling water until tender. Drain, crush with a fork, add butter and season. Keep warm.
  4. Slice the remaining carrot finely with a mandolin, place in a bowl with the slices of fennel, sprinkle with vinegar, add salt and stir.
  5. Serve the blade roast with mashed carrots and decorate with slices of vegetables and some fennel leaves.


Recipe from Dînette Magazine.