Shredded Veal Blade Roast


  • 800 g (1 3/4 lb) Quebec Veal blade roast
  • 2 medium onions, coarsely cut
  • Salt and pepper to taste
  • 250 ml (1 cup) veal stock
  • 250 ml (1 cup) water
  • Slices of toasted bread


  1. Preheat oven to 175°C (350°F).
  2. In an ovenproof dish, ideally enameled cast iron, place the onions.
  3. Place the veal roast on the onions and then salt and pepper to taste.
  4. Cook in the oven for 30 minutes uncovered to brown the meat.
  5. Turn meat over, add veal stock and water. Cover and continue cooking for 1 hour 30 minutes, until the meat gives away easily with pressure or the internal temperature reaches 90°C (195°F).
  6. Strain the cooking juices and set aside.
  7. Coarsely cut the roast and with a fork, shred the meat fibers and put back in the cooking juices. Bring to a boil and then simmer for 5 minutes.
  8. With a perforated serving spoon, lightly drain the meat so that the bread does not become soggy. Place the meat on a slice of toasted bread and serve with port jelly, onion or cranberry jam.