Cold Brochettes of Veal
Yield:
approx. 25 brochettes
Preparation time:
20 minutes
Cooking time:
30 minutes per inch of thickness
Type:
Ingredients
- 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)
Preparation
- Preheat the oven to 150°C (300°F).
- Season the roast with salt and pepper, then place it in a roasting pan on top of a mirepoix, or on a grill.
- Put the roast in the oven and turn it over mid-way through cooking to brown it well on all sides.
- 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.
- 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.
