Braised Veal Rib Roast in Maple and Curry Sauce

Ingredients

  • 1 Quebec Veal rib roast weighting about
    900 g (2 lb) and 2 in (5 cm) thick
  • 30 ml (2 tbsp) olive oil
  • 1 (50 g) onion, coarsely chopped
  • 1 (50 g) stalk celery, coarsely chopped
  • 1 (50 g) carrot, coarsely chopped
  • 250 ml (1 cup) prepared concentrated veal stock
  • 250 ml (1 cup) demi-glace sauce
  • 125 ml (1/2 cup) maple syrup
  • 10 ml (2 tsp) curry powder
  • 30 ml (2 tbsp) white roux
  • Sriracha Asian pepper sauce to taste
  • Salt and pepper to taste

Preparation

(Select the desired cooking method)

Slow cooker/crock pot

  1. Set the crock pot on “high”.
  2. Season the roast with salt and pepper.
  3. Heat the oil in a skillet on high and brown the roast and the vegetables.
  4. Place the vegetables in the bottom of the crock pot and put the roast on top.
  5. Deglaze the skillet with the veal stock; add the demi-glaze sauce, maple syrup, curry powder, white roux and pepper sauce.
  6. Bring to a boil and then pour into the crock pot.
  7. Cover and let it cook for 5 to 6 hours or until the meat gives way easily under pressure.
  8. Adjust the seasoning, if necessary.
  9. Remove the roast from the crock pot and strain the sauce before serving.

Oven

  1. Preheat the oven to 350°F (175°C).
  2. Oil the bottom of an ovenproof dish, ideally cast iron, and then spread the onion, celery and carrot to form a bed.
  3. Place the roast on the vegetable bed, and season the roast with salt and pepper.
  4. Roast in the oven for 30 minutes uncovered.
  5. During that time, in a saucepan, bring to a boil the veal stock, demi-glaze sauce, maple syrup, curry powder, white roux and pepper sauce.
  6. Turn the roast, add the sauce, cover and cook in the oven for another 1 h 30 min., until the meat separates with slight pressure or the internal temperature reaches 195°F (90°C).
  7. Remove the roast from the oven and strain the sauce before serving.

Pressure cooker

  1. Season the roast with salt and pepper.
  2. Heat the oil in the uncovered pressure cooker on high, and brown the roast and the vegetables.
  3. Add the veal stock.
  4. Close the pressure cooker and cook for 30 minutes.
  5. Then lower the pressure and open the pressure cooker.
  6. Remove the roast from the pressure cooker; then add the demi-glaze sauce, maple syrup, curry powder, white roux and Asian pepper sauce. Mix well, return the roast to the pressure cooker and simmer on low for 15 minutes.
  7. Adjust the seasoning, if necessary.
  8. Remove the roast from the pressure cooker and strain the sauce before serving.