Braised Veal, Indonesian Style

Ingredients

• 1 shoulder roast of Quebec Veal, 750 g (1 1/2 lb)
• Salt and freshly ground pepper
• 15 ml (1 tbsp) vegetable oil
• 2 cloves of garlic, crushed
• 1 can 284 ml (10 oz) of low-fat and low-salt beef consommé
• 80 ml (1/3 cup) low-salt soy sauce
• 60 ml (1/4 cup) ketchup
• 60 ml (1/4 cup) fresh ginger, sliced
• 4 star anise
• 2 cinnamon sticks
• Freshly ground pepper
• Green onions, minced

Preparation

1. Preheat oven to 160°C (325°F).
2. Season the roast veal with salt and pepper.
3. In a medium casserole, brown the roast in oil at moderately high heat, turning a few times until it is nicely browned.
4. Add garlic and continue cooking for 30 minutes.
5. Add the beef consommé, soy sauce, ketchup, ginger, star anise, cinnamon and pepper to the casserole. Bring to the boil and cover.
6. Cook in the oven for about 2 hours.
7. Garnish with green onions.