Maple Veal Roast Recipe

How to make it

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• Preheat oven 93°C (200°F)
• In a skillet heat oil and sear the milk-fed veal roast on its entire surface.
• · Searing, seals in the meat’s juices by cooking it quickly under a high heat.
• Briefly remove the roast and put aside.
• In the same skillet add salt, pepper, onion, carrots, ginger, orange juice and maple syrup.
• Return the roast to the skillet.
• Lightly baste the roast with the surrounding vegetables and liquid.
• Cover and cook for 60 minutes on low heat.
• · The best way to ensure that the roast is done perfectly is to insert a meat thermometer in the middle of the roast. The ideal internal temperature of milk-fed veal roast is 70°C (160°F).
• Stop cooking when the temperature is a few degrees below because the temperature will continue to rise when the meat is set aside (15 minutes).
• Remove roast and keep warm in the preheated oven.
• In the skillet, add the previously prepared demi-glace sauce (follow the directions on the package) to the skillet to accompany the vegetable/liquid mixture.
• Slightly reduce the sauce. (about 5 minutes)
• This delicious Maple flavoured sauce s now ready to pour over the veal roast when serving.
• Serve with fresh vegetables and potatoes caramelized using maple syrup.
• · Caramelization is the browning over heat with a liquid to bring out the natural sugars of the food.
• Variations
• · Instead of cooking on the stove, the roast can be cooked in the oven at 135°C (275°F) for 90 minutes.
• · For uniform cooking, meat cooked in the oven at a low temperature 120°C (250°F) will be more tender, juicier and will lose less weight.
• · Cooking the roast at this temperature will require an additional 15 minutes.

Ingredients   Close

Roast Slices   Close