Ingredients

  • 1 kg (2 pounds) bone-in blade roast
  • 1 package of sliced leeks Les Cultures de chez nous
  • Zest from 1 orange
  • 30 ml (2 tbsp) minced garlic
  • 30-45 ml (2-3 tbsp) honey, non-pasteurized
  • 500 ml (2 cups) dry white wine
  • 500 ml (1 cup) Charlevoix veal gravy
  • 2 rosemary fresh trigs
  • 1 dash dry chili pepper
  • 2-3 oil
  • Salt and pepper
LeeksFind our bag in yourlocal grocery store

Preparation

  • Heat oil in a casserole. Brown the meat on each side.
  • Meanwhile, rinse the orange. With a zester, take the zest from the orange peeling thin slices. Remove the meat and put it in a plate.
  • In the same casserole, brown leeks. Add orange zest until it browns. Add honey, garlic, chili pepper and white wine. Let reduce 3-4 minutes then add gravy and rosemary trigs.
  • Put bone-in blade in the sauce. Let simmer over low heat about 1 ½ hour and serve.
  • Heat oil in a casserole. Brown the meat on each side.
  • Meanwhile, rinse the orange. With a zester, take the zest from the orange peeling thin slices. Remove the meat and put it in a plate.
  • In the same casserole, brown leeks. Add orange zest until it browns. Add honey, garlic, chili pepper and white wine. Let reduce 3-4 minutes then add gravy and rosemary trigs.
  • Put bone-in blade in the sauce. Let simmer over low heat about 1 ½ hour and serve.

Chef's notes

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