Braised Veal Shoulder Roast with Balsamic Salsa


  • 700 g (1 1/2 lb) Quebec Veal shoulder or blade roast
  • Pepper
  • 250 ml (1 cup) commercial salsa
  • 50 ml (1 3/4 oz) balsamic vinegar (preferably Modena)


  1. Preheat the barbecue to medium-high heat.
  2. Season the veal shoulder roast with pepper.
  3. Combine the salsa and balsamic vinegar and set aside.
  4. Place the roast in the centre of a piece of parchment paper*, and then transfer to a loaf pan. Pour the salsa mixture over the roast and close well. Place the pan on the top grill of the barbecue and cook 2 ½ hours or until the internal temperature reaches 71°C (160°F).
  5. Let stand 10 minutes. Slice the milk-fed veal roast and serve with the pan juices. Accompany with potatoes in aluminum foil and grilled vegetables.

*You may also use aluminium foil.


Alternative: To roast in oven: preheat oven to 105°C (225°F) and cook for 5-6 hours or until the internal temperature reaches 71°C (160°F).