INGREDIENTS
1 grain-fed veal blade roast, about 1 kg (2 lb)
Salt and freshly ground pepper
15 ml (1 tbsp) olive oil
2 medium onions, thickly sliced
375 ml (1 1/2 cup) commercial demi-glace sauce (or beef consomm‚)
2 heads of garlic
15 ml (1 tbsp) olive oil
PREPARATION
Preheat oven to 180C (350F). Season the roast with salt and pepper. In a large casserole, brown the meat in the oil at moderately high heat, turning it once until it is nicely browned. Set aside.
Toss the sliced onions into the casserole and cook for 5 minutes, stirring from time to time until the onions are browned.
Return the meat to the casserole and pour in the demi-glace sauce. Bring to the boil and cover. Roast in the oven for 2 1/2 hours or until the meat comes away from the bone.
In the meantime, cut off the tip of the heads of garlic to expose each of the cloves without removing the skin. Brush the heads of garlic with olive oil and wrap each one in aluminum foil. Bake in oven for 1 hour or until the garlic is completely soft. Remove the garlic by pressing it out of its skin. Crush the garlic into the sauce. rn
