English-Style Braised Veal in Stout
Warm up on a chilly evening with Ontario Veal shoulder braised in stout, onions, mustard, and horseradish for a hearty, flavorful dish perfect with mashed potatoes.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at ontariovealappeal.ca.
Ingredients
- 3 lb (1.5 kg) Ontario Veal shoulder roast, tied
- 1 tsp (5 mL) each salt and pepper
- 1 tbsp (15 mL) olive oil
- 4 onions, sliced
- 4 cloves garlic, minced
- 1 bottle stout or dark beer
- 1-1/2 cups (375 mL) veal or chicken broth
- 2 tbsp (25 mL) Dijon mustard
- 1 tbsp (15 mL) prepared horseradish
- 2 tbsp (25 mL) all-purpose flour
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