Veal Blade Roast with Onion and Roasted Garlic Purée

By KatKD

Add mushroom, maybe a squeeze of fresh lemon juice, white wine.

Ingredients

• salt to taste
• Freshly ground pepper
• 2-lb. (1 kg) blade roast veal
• 2 Tbsp. (30 mL) corn oil
• 2 medium onions
• 1 1/2 cups (375 mL) demi-glace (or beef consommé*)
• 2 heads of garlic
• 1 Tbsp. (15 mL) corn oil
• mushrooms?
• squeeze lemon juice

Preparation

Step 1

Preheat oven to 350ºF (180ºC).

Salt and pepper the roast. In a large, ovenproof pan, pour the oil and sear the roast on all sides at medium-high for approximately 5 minutes. Remove the meat from the pan and set aside.

Reduce heat and place the onions in the pan. Allow them to colour for 5 minutes, stirring from time to time. Remove the meat from the pan, pour in the demi-glace and bring to a boil. Remove from heat and cover. Cook in the oven for approximately 2 hours or until the meat falls off the bone.

Roasted garlic purée
Cut the top of the heads of garlic to uncover the cloves. Do not remove the peel. Place the heads in a small ovenproof bowl, brush them with oil and cover with aluminum foil. Cook in the oven 350°F (180°C) for approximately 60 minutes or until the garlic has completely softened.

Remove the garlic from the cloves by applying slight pressure at the base.

Add the garlic purée to the cooking juices, slice the roast and serve.