English-Style Braised Veal in Stout
Contributed by: News Canada
(NC) - On a damp chilly evening, take note from the English and warm up with a pint and a hearty serving of our Braised Veal in Stout. Moist-heat braising locks in Ontario veal's delicate lean texture and flavour while locking out dryness, and Stout beer, sliced onions, mustard and horseradish make a tangy sauce perfect for your best mashed potatoes.
- 3 lb Ontario veal shoulder roast, tied 1.5 kg
- 1 tsp each salt and pepper 5 mL
- 1 tbsp olive oil 15 mL
- 4 onions, sliced 4
- 4 cloves garlic, minced 4
- 1 bottle stout or dark beer 1
- 1-1/2 cups veal or chicken broth 375 mL
- 2 tbsp Dijon mustard 25 mL
- 1 tbsp prepared horseradish 15 mL
- 2 tbsp all-purpose flour 25 mL
Preheat oven to 350 F (180 C). Season roast with salt and pepper. In a heavy-bottomed skillet over medium high heat, heat oil and sear veal all over, browning as much of the surface of the roast as possible. Transfer to large ovenproof saucepan or covered casserole.
In same skillet, cook onions, stirring often, until browned, about 5 minutes. Add garlic and cook one minute. Pour in beer, broth, mustard and horseradish and stir to combine. Bring to boil. Pour over roast. Cover.
Bake in centre of preheated oven, turning roast every 30 minutes for 1-1/2 hours until meat is very tender. Transfer roast to board and tent with foil to keep warm.
In same saucepan or casserole heat remaining liquid over medium high heat. In small bowl, whisk flour with 2 tbsp (25 mL) water and whisk into sauce. Lower heat to maintain a simmer and cook, stirring occasionally until sauce is thickened and flour is cooked through, approximately 20 minutes.
Serving Size: Makes 8 Servings