Veal Blade Roast with Carrots and Ginger | Arctic Gardens Food Service
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Veal Blade Roast with Carrots and Ginger

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Veal Blade Roast with Carrots and Ginger

Portions:

40

Preparation Time:

Cooking Time:

Ingredients

  • 1 bag (2 kg) Arctic Gardens Chunky Carrots
  • 15 lbs (7 kg) Veal blade roast
  • 8 cups (2 L) Onions, chopped
  • 1/2 cup (125 ml) Garlic, finely chopped
  • 1 cup (250 ml) Ginger, finely chopped
  • 16 cups (4 L) Stock
  • 1 cup (250 ml) Tomato paste
  • 1/2 cup (125 ml) Low-sodium soya sauce
  • 1 cup (250 ml) Brown sugar
  • 2 tsp (10 ml) Salt
  • 1 tsp (5 ml) Ground black pepper

This recipe can also be done with the Arctic Gardens Sliced Carrots .

Preparation

  1. Season the veal roast with salt and pepper. In a braising pan, brown the meat on all sides on high heat. Drain the fat.
  2. Lower the heat, add the onions and garlic and cook on low heat for 2 minutes.
  3. Return the pieces of meat to the braising pan and add all the ingredients except the carrots. Bring to a boil, lower the heat and simmer, covered, for 1 hour and 15 minutes.
  4. Add the carrots, cover and simmer for 15 minutes.
  5. Correct the seasoning and serve.