Braised Veal in Stout

Beer + slow braising, you can't go wrong. So 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; the Stout, sliced onions, mustard and horseradish make a tangy gravy perfect for your potatoes or perhaps Yorkshire Puddings.

Ingredients:
3 lb Ontario Veal shoulder roast, tied
1 tsp each salt and pepper
1 tbsp olive oil
4 onions, sliced
4 cloves garlic, minced
1 bottle stout or dark beer
1-1/2 cups veal or chicken broth
2 tbsp Dijon mustard
1 tbsp prepared horseradish
2 tbsp all-purpose flour

Method:

Preheat oven to 350F (180C). Season roast with salt and pepper. In a Dutch Oven over medium high heat, heat oil and sear veal all over, browning as much of the surface of the roast as possible. Transfer to a plate and hold.

In same Dutch Oven, 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. Add 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 10-15 minutes.

Serves 8

Source: the Ontario Veal Association (www.ontariovealappeal.ca).

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