Hi everybody, welcome to Le Gourmet TV. Today, we’re going to do an English style Braised Veal in Stout. And this recipe comes courtesy of the folks at Homegrown Ontario and they’ve also given us this really nice Veal Shoulder Roast.
So, the first thing we’re going to do is bring our cast iron Dutch oven up to temperature. I’m using a Dutch oven because I can use it on the stovetop. I can get all of the ingredients ready and then I can put it into the oven. It works really well. Don’t be afraid of cast iron it. It’s really not that difficult to take care off.
Okay, we’re up to temperature and I’m going to put a couple of tablespoons of olive oil in the bottom of the Dutch oven. I’m going to take the veal and what you want to do is brown this veal on all sides. So, get it in there really let it develop some color. That color is flavor and that flavor is really going to help later in the cooking process.
Okay, so the roast is pretty much brown. And pull that out of the pot and we’re just going to set that aside for a moment. The next step is to brown the onions. So, you want turn the heat right down. You don’t want to burn the onions. You don’t want to brown them too quickly. You want them to slowly kind of caramelize and that’s just going to add more flavor into the pot.
So, put those in. Okay, so the onions are golden brown. We’re going to add in some garlic cloves that I have minced. So now, it's time for the rest of the ingredients. I’ve got a can of this, just pour that right in. I’ve got about a cup and a half of chicken stock. Okay, just turn the heat back up, horseradish and some Dijon mustard. I’ve got whole grain Dijon mustard here but a gain whatever suits your palate. You may take the recipe and make it your own. So, we’re just going to stir that all together and bring it up to a boil.
Now, I’ve used chicken stock because I make my own and I’ve got a lot of it down in the basement. If you make veal stock and you’ve got some on hand, by all means, go ahead and use it and if you’re buying chicken stock from the store, try to find one with a lot of salt.
So, now we’re ready to put the veal roast back in the pot. We’re just going to put that in there. Okay, so you want to turn the heat off and put the lit on your Dutch oven or your casserole or whatever you’re putting it into the oven. I bet the oven already pre-heated to 350 degrees Fahrenheit. We’re just going to slip this in. Now; it's going to take about an hour and a half to cook. Every half hour—so you want to open it up and turn the roast. You want every part of that roast to be inside that really, really good broth that we’ve made for it.
So there it is, braised veal roast. Pull this out and we’ll just tint this with some thin foil when it rest then I'm going to put this back on the stove and I’m going to thicken this into a nice thick gravy to put over top. We’ll carve the roast up. We’ll serve it with a little potato and some fresh corn. It’ll be absolutely fantastic. Thanks for stopping by and hope to see you again soon.
Transcription by:
Scribe4you Transcription Services