Cold Brochettes of Veal


  • 1 leg, striploin or tenderloin roast of Quebec Veal weighing 750 g (1 1/2 lb)
  • Salt and pepper to taste
  • Mirepoix (onions, celery and carrots cut into large pieces) (optional)


  1. Preheat the oven to 150°C (300°F).
  2. Season the roast with salt and pepper, then place it in a roasting pan on top of a mirepoix, or on a grill.
  3. Put the roast in the oven and turn it over mid-way through cooking to brown it well on all sides.
  4. Cook until the internal temperature reaches 66°C (150°F), that is, approximately 30 minutes per inch of thickness at 150°C (300°F), or until the roast begins to shrink and the meat juices rise to the surface.
  5. To keep veal at its best and facilitate cutting it into slices, let the meat sit in the refrigerator until the internal temperature reaches 3°C (38°F).


Assembling the cold brochettes

Be creative in putting the brochettes together. For each skewer, use a thin slice of veal with a fruit such as water melon, cantaloupe or a strawberry and top with a fresh herb of your choice, e.g.: sweet basil, parsley or mint.