Braised Veal with La Fin du Monde


Serves 4 
Prep time: 15 minutes
Cook time: 1 hour 30 minutes



- 2 lb. larded veal rump roast

- 2 tbsp. fresh ground black pepper

- 2 tbsp. powdered mustard

- Salt to taste

- 2 tbsp. butter

- 1 tbsp. corn oil

- 2 small heads Boston lettuce

- 4 cups salted lemon water

- 12 small carrots

- 12 pearl onions, pealed

- 1 cup La Fin du Monde beer

- 1 cup demi-glace

- 1 tbsp. thickener



  • Preheat oven to 350°F. Place roast on a cutting board and season with salt, pepper, and mustard powder. Heat butter and oil in an ovenproof pot or Dutch oven and sear roast on all sides. Place in oven and cook 1 hour.
  • While roast is cooking, wash lettuce and blanch each head for 30 seconds in a saucepan in the boiling salted lemon water. Remove, drain, and rinse. Repeat with carrots.
  • Cut heads of lettuce in half lengthwise and place with roast in ovenproof pot or Dutch oven along with carrots and onion. Return to oven and continue cooking 15 to 30 minutes. Remove roast and vegetables and deglaze with beer, then add demi-glace. Add thickener if necessary.


Recipe : Fourquet Fourchette Restaurant,