Healthy Poutine with Pulled Veal
Grain Fed veal
Boneless Veal Shoulder Roast
20min
Preparation
3h
Cooking
2
Portions
Ingredients
For braised veal
- 1 Fontaine Family boneless veal shoulder roast
- 2 tbsp steak seasoning
- 2 tbsp brown sugar
- 1 tbsp vegetable oil
- 1 onion, cut into wedges
- 3 carrots, coarsely chopped
- 2 cloves of garlic, halved
- 1 cup white wine
- 1/4 cup veal stock
- 1/2 cup maple syrup
- 1 tbsp Dijon mustard
- 1 sprig of rosemary
For the sauce
- Dilute 1 tsp cornstarch
- with 2 tsp water
For the vegetable fries
- 350 g turnips, julienned
- 350 g carrots, julienned
- 1/4 cup vegetable oil
- 1/4 cup grated parmesan cheese
- 1/2 tsp garlic salt
- 1 pinch ground cayenne pepper
- 1 tsp dried oregano
- Ground pepper to taste
For serving
- 220 g cheese curds
- 1 tbsp chives, finely chopped
Preparation
- For the braised veal:
- Preheat oven to 315˚F.
- In a large bowl, combine steak seasoning and brown sugar.
- Coat the veal with the sugar mixture.
- In a skillet over medium heat, add 1 tbsp of oil and sear the veal on each side.
- Set the veal aside on a plate.
- Add the onion, carrots, and garlic.
- Deglaze skillet with the wine and add the veal stock, maple syrup, Dijon mustard, and rosemary.
- Bring to a boil.
- Transfer the broth with the vegetables and veal to a baking dish and cover with aluminum foil or a lid.
- Bake in the oven for 2 hours and 30 minutes, turning the veal over halfway through.
- Once cooked, place the veal on a plate.
- With a fork, shred the veal and set aside.
- For the sauce:
- With a strainer, filter the cooking broth and discard the vegetables.
- Pour the broth into a saucepan and bring to a boil to reduce it.
- Add the diluted cornstarch and mix with the broth.
- After 5 minutes, you should have a creamy and slightly sweet sauce.
- For the vegetable fries:
- Preheat oven to 425°F.
- In a large bowl, mix the vegetables with the oil, parmesan cheese, garlic salt, oregano, cayenne, and ground pepper.
- Line a baking sheet with parchment paper.
- Place the vegetable fries on the baking sheet.
- Bake in the oven for 40 minutes, turning the fries over halfway through.
- For serving:
- In a plate or bowl, place the vegetable fries, cheese curds, pulled veal and pour a portion of the sauce over the poutine.
- Top with chives.