- 1 Quebec Veal blade roast, 1 kg (2 lb)
- 1 whole clove of garlic
- Oil or butter in sufficient quantity
- 500 ml (2 cups) prepared concentrated veal stock
- 1 herb bouquet (thyme, laurel, parsley tied)
- 2.5 ml (1/2 tsp) allspice
- Salt and pepper
- 500 ml (2 cups) boiling water
- 1.5 kg (12 cups) vegetables:
- Carrots cut in half lengthwise and roasted
- Turnips cut in long pieces of 2 cm (3/4 in.) diameter
- Golden beets in long pieces of 2 cm (3/4 in.) diameter
- Several wedges of roasted white cabbage
- 1 1/2 leek cut in large pieces
- Sweet potatoes cut in quarters lengthwise
Note: for more authenticity, you can roast the vegetables. To do so, lightly oil and sear on the barbecue or in a ridged skillet. The burnt juices will give the taste of direct cooking on a wood fire.
(Select the desired cooking method)
- Preheat oven to 175oC (350oF).
- In an oven-proof pan, ideally enameled cast iron, heat oil or butter on high and brown the roast.
- Add garlic, veal stock (without submerging the meat), herb bouquet, allspice as well as salt and pepper and bring to a boil.
- Cover, place in oven and cook until the meat gives away easily with pressure or the internal temperature reaches 90°C (195°F).
- After cooking for an hour, add boiling water and vegetables, except leeks and sweet potatoes. Cover, place in oven and continue cooking for 30 minutes.
- Fifteen minutes before the end of cooking, add leeks and sweet potatoes.
Slow cooker/crock pot
- Set the slow cooker on high.
- Salt and pepper the roast.
- In a frying pan, heat oil or butter on high and brown roast. Place roast in the slow cooker.
- Deglaze the frying pan with veal stock. Bring to a boil and pour in the slow cooker.
- Add vegetables, garlic, herb bouquet and boiling water in the slow cooker.
- Cover and cook for 5 to 6 hours until the meat gives away easily under pressure or the internal temperature reaches 90°C (195°F).
Accompaniment: serve in a bowl with a slice of fresh bread.