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Veal Blade Rast, Chasseur Style
2017-10-17
https://www.metro.ca/userfiles/image/recipes/roti-palette-facon-chasseur-10642.jpg
PT25M
PT6H00M
PT6H55M
In a hot sauté pan, sear the well-seasoned blade roast on both sides, set aside.In the same sauté pan, sauté the shallots and the mushrooms until lightly coloured.Place the cubed pancetta, red wine, tomatoes, herbs and diluted demi-glace at the bottom of the slow cooker. Stir the ingredients well before placing the blade roast in the center.Place the mushrooms and shallots on the top of the meat and cook on LOW for approximately 6 hours. Test the tenderness before you turn off the slow cooker. Remove the meat and allow it to rest 30 minutes wrapped in aluminium foil.
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Metro
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2.2 lbs (1 kg) Veal blade roast, bone in
1 Tbsp. (15 ml) olive oil
salt & pepper
6 shallots, finely minced
1/2 box white button mushrooms, thinly sliced
1/2 box cremini mushrooms, thinly sliced
3 oz (100 g) pancetta cut in small cubes
1/2 cup (125 ml) red wine
2 cups (500 ml) canned diced tomatoes drained
1/2 tsp. (2 ml) ground dried thyme
1/2 tsp. (2 ml) ground dried rosemary
1 envelop of demi-glace (brown gravy) diluted in 1 cup of cold water
Veal Blade Rast, Chasseur Style
4
0:25
Preparation
6:00
COOKING
6:55
TOTAL TIME
Ingredients
-
2.2 lbs
(1 kg)Veal blade roast, bone in
-
1 Tbsp.
(15 ml)olive oil
-
salt & pepper
-
6
shallots, finely minced
-
1/2
box white button mushrooms, thinly sliced
-
1/2
box cremini mushrooms, thinly sliced
-
3 oz
(100 g)pancetta cut in small cubes
-
1/2 cup
(125 ml)red wine
-
2 cups
(500 ml)canned diced tomatoes drained
-
1/2 tsp.
(2 ml)ground dried thyme
-
1/2 tsp.
(2 ml)ground dried rosemary
-
1
envelop of demi-glace (brown gravy) diluted in 1 cup of cold water
Preparation
In a hot sauté pan, sear the well-seasoned blade roast on both sides, set aside.
In the same sauté pan, sauté the shallots and the mushrooms until lightly coloured.
Place the cubed pancetta, red wine, tomatoes, herbs and diluted demi-glace at the bottom of the slow cooker. Stir the ingredients well before placing the blade roast in the center.
Place the mushrooms and shallots on the top of the meat and cook on LOW for approximately 6 hours. Test the tenderness before you turn off the slow cooker. Remove the meat and allow it to rest 30 minutes wrapped in aluminium foil.
Source :
Metro
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
