Slow Roasted Buttermilk Veal with a Crunchy Herb Slaw

  • Prep Time : 15 Minutes
  • Cooking Time : 3.5 Hours + 8 Hours Marinating
Ingredients

1kg Three Rivers Veal Blade Roast
¾ cup buttermilk
¾ cup water
Sea salt & pepper

Crunchy slaw
3 cups green cabbage, shredded
3 cups red cabbage, shredded
2 cups carrot, grated
½ cup whole egg mayonnaise
¼ cup Dijon mustard
2 tbspapple cider vinegar
1 tsp sugar
2 ½ tsp celery seeds
Sea salt&pepper

Method

Combine the veal and buttermilk in a deep baking dish, cover tightly and marinate overnight.

Pre heat oven to 160°C. Uncover the veal, add water and season well. Bake for 3½ hours, basting every hour with the cooking liquid. Remove from the oven, cover and rest for 10 minutes. Pull apart with fork.

Coleslaw
Combine the mayonnaise, mustard vinegar, sugar1/2 cup mayo, 1/4 Dijon mustard, 2 vinegar, sugar, celery seeds, and a generous pinch of salt and pepper in a small bowl. Whisk together to completely combine.

Add 1/4 of the vegetables to a large bowl along with 1/4 of the dressing. Toss to coat. Add another 1/4 of the vegetables and another 1/4 of the dressing. Toss to coat. Repeat until all the vegetables are completely coated.

Oh, so good

  • LIGHT & TENDER
  • TASTES GREAT
  • EASY TO COOK

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