Braised veal roast with La Fin du Monde


Preheat the oven to 180° C (350° F).  On a cutting board, season the roast with pepper, mustard and salt.  In a casserole, heat the butter and oil, braise the roast on all sides. Put in the oven and cook for 1 hour.

While cooking, wash the lettuce and blanch 30 seconds in a saucepan with salted water and lemon; Remove, drain and rinse. Blanch the carrots in the same way.

Cut the lettuces in halves lengthwise and add to the casserole with the carrots and onions. Put back in the oven and let cook for another 15 to 30 minutes.

Deglaze with beer and add the demi-glace. If necessary, use the sauce thickener to reduce the sauce.

For 4 people

  •  1 kg (2 lb) veal roast (inner part of the hindquarters), wrapped in lard
  •  25 ml (2 tbsp) of freshly ground black pepper
  •  25 ml (2 tbsp) powdered mustard
  •  Salt to taste
  • 25 ml (2 tbsp) of butter
  • 15 ml (1 tbsp) of corn oil
  • 2 small lettuces
  • 1 l (4 cups) of salted water with lemon
  • 12 small carrots
  • 12 small peeled onions
  • 250 ml (1 cup) of beer La Fin du Monde
  • 250 ml (1 cup) of demi-glace
  • 15 ml (1 tbsp) of thickener

Cooked with

La Fin du Monde