Slow Roasted Buttermilk Veal with a Crunchy Herb Slaw
- Prep Time : 15 Minutes
- Cooking Time : 3.5 Hours + 8 Hours Marinating
1kg Three Rivers Veal Blade Roast
¾ cup buttermilk
¾ cup water
Sea salt & pepper
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
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.
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.