Asian-style Québec grain-fed veal blade roast

Ingredients

• 1.02 kg (2 1/4 lb)bone-in Québec grain-fed veal blade roast
• 30 ml (2 tbsp)untoasted sesame oil
• 151 g (1/3 lb)rice vermicelli
• 1onion, thinly sliced
• 135 g (1 1/2 cups)broccoli, cut into small florets
• 1red pepper, thinly sliced
• 12mangetout, thinly sliced
• 80 ml (1/3 cup)no-salt-added chicken stock
• 70 g (1/2 cup)roasted peanuts
• 15 g (1/4 cup)fresh coriander, chopped
• 240 ml (1 cup)no-salt-added chicken stock
• 120 ml (1/2 cup)thick teriyaki sauce
• 110 g (1/3 cup)honey
• 30 ml (2 tbsp)chopped ginger
• 15 ml (1 tbsp)chopped garlic
• 3 stalkslemongrass, halved lengthways
• 1Thai chilli, chopped

Instructions

1. 1

   Preheat the oven

   Heat the oven to 180°C (350°F).

2. 2

   Mix the sauce

   Combine the sauce ingredients in a bowl.

3. 3

   Brown the veal

   In a cast-iron casserole or heavy-based saucepan, heat half the sesame oil over medium heat. Brown the veal blade roast for 1 minute on each side.

4. 4

   Add the sauce

   Pour in the sauce and bring it to the boil.

5. 5

   Cook until tender

   Cover and cook in the oven for 2 to 2 hours 30 minutes, until the meat comes apart easily when tested with a fork.

6. 6

   Shred the veal

   Lift the meat out of the casserole and shred it with a fork.

7. 7

   Warm the meat

   Return the shredded meat to the casserole and stir. Warm it for 1 minute, then remove the lemongrass stalks.

8. 8

   Prepare the noodles

   Rehydrate the rice vermicelli according to the packet instructions, then drain.

9. 9

   Cook the vegetables

   Heat the remaining sesame oil in a frying pan over medium heat. Cook the onion, broccoli, red pepper and mangetout for 1 to 2 minutes.

10. 10

    Add stock and noodles

    Add the stock and drained vermicelli to the pan and stir. Bring to the boil, then cook for 1 minute.

11. 11

    Serve the dish

    Divide the vermicelli mixture between plates. Top with shredded veal and sauce, then scatter over the peanuts and coriander.

What is an Asian-style veal blade roast?

A blade roast is a cut from the shoulder, suited to slow cooking until its connective tissue softens and the meat can be pulled apart. Here, the tender veal is served over rice vermicelli with vegetables and an Asian-inspired sauce.

This version brings together teriyaki, ginger, garlic, lemongrass, honey and chilli. The oven does the long, gentle cooking, while the noodles and vegetables are prepared just before serving.

Nutrition and macros by portion

The nutrition label shows one serving as written: 880 calories, 51g protein, 103g carbs, 29g fat.

The vermicelli and honey provide much of the carbohydrate, while sesame oil, peanuts and the veal contribute most of the fat. Veal supplies much of the protein; the teriyaki sauce and stock are important sources of sodium. To balance the plate, serve a generous share of vegetables alongside a moderate portion of noodles.

Build the sauce

Sweet and savoury: teriyaki sauce and honey form the base, while ginger and garlic add warmth and aroma. The stock loosens the mixture so it can simmer around the roast.

Fresh aromatics: halved lemongrass stalks infuse the sauce as the veal cooks. Remove them before serving, as they are there to flavour the braising liquid rather than to eat.

Brown before braising

The quick browning step gives the outside of the roast colour before it goes into the oven. Use medium heat and turn the meat after 1 minute on each side, as directed.

Choose a cast-iron casserole or a heavy-based saucepan that can go in the oven and hold the roast with its sauce. Bring the sauce to the boil before covering the pot.

Check for tenderness

The roast is ready when a fork pulls the meat apart easily. Start checking at 2 hours; it may need up to 2 hours 30 minutes, depending on the roast and the pot.

If the meat still feels firm, cover it again and continue cooking until it shreds readily. Keep it with the sauce when you return it to the casserole so the strands are coated.

Keep the noodles and vegetables lively

Rice vermicelli can soften quickly, so rehydrate it according to its packet rather than guessing at a cooking time. Drain it before adding it to the pan.

The vegetables cook for only 1 to 2 minutes, followed by 1 minute with the stock and noodles. This short cooking keeps them from becoming overly soft.

Serve with a mix of textures

Divide the noodles and vegetables between plates, then add the shredded veal and plenty of its sauce. Peanuts bring crunch, while coriander adds a fresh finish.

The dish already includes noodles and several vegetables, so it can be served as a complete meal. For extra greens, add a simple side salad or lightly cooked greens.

Recipe notes & tips

• Use an oven-safe, heavy-based pot with a close-fitting lid for the braise.
• Cut the broccoli into small, even florets so it cooks quickly in the pan.
• Check the vermicelli packet before starting, as rehydration instructions vary by brand.
• Shred the veal while it is warm, then stir it through the sauce so it stays coated.
• Remove every lemongrass stalk before serving.

Variations

• Adjust the chilli: use less for a milder sauce or more for extra heat.
• Swap the peanuts: use toasted cashews for a different crunchy topping.
• Add mushrooms: cook sliced mushrooms with the other vegetables.
• Use another noodle: prepare the replacement according to its packet and add it at the end.
• Finish with lime: serve wedges alongside for a bright, tangy contrast.

Common mistakes to avoid

• Skipping the tenderness check: cook beyond 2 hours if the meat does not pull apart easily.
• Leaving in the lemongrass: remove the stalks after the veal has warmed in the sauce.
• Overcooking the vegetables: keep their first pan cook to 1 to 2 minutes.
• Cooking noodles by guesswork: follow the vermicelli packet instructions and drain them.
• Shredding the meat too early: take it from the casserole after the braise, then return it to the sauce.

How to store

Refrigerate leftover veal, sauce and noodles in a covered container for up to 3 days. Reheat gently until hot throughout, adding a small splash of stock if the sauce has thickened; keep peanuts and coriander separate until serving.

Frequently asked questions