Ingredients
1 grain-fed veal sirloin tip roast 750 g (1 1/2 lb)
12 shallots, peeled, or 250 ml (1 cup) pearl onions
15 ml (1 tbsp) olive oil
Salt and pepper
10 ml (2 tsp) dried thyme
3 whole cloves
250 ml (1 cup) unsweetened apple juice
450 g (3 cups) seedless green grapes
Preparation
Preheat oven to 160°C (325°F).
Lay the sirloin tip roast in a large casserole with the shallots. Coat with olive oil. Generously season with salt and pepper.
Add the thyme, cloves and unsweetened apple juice. Cover.
Cook for about 2 hours. Toss in the grapes and continue cooking for 1 hour or until the meat shreds easily.
Remove the meat and let rest for 15 minutes. Remove the string and separate the roast into shreds.
Arrange the meat on halves of crookneck squash that have been oiled, seasoned with salt and pepper and baked for 45 minutes to 1 hour in the oven at 160°C (325°F). Garnish with the shallots and grapes and pour the bouillon over the meat.
