SEASONED PULLED VEAL ROAST SANDWICH
Grain Fed veal, Ready to Cook
Veal seasoned roast
25 min
Preparation
2-2h30
Cooking
4
Portions
Ingredients
- 1 seasoned veal roast for pulled veal Fontaine Family (Approx. 800 g)
- 60 ml (1/4 cup), vegetable oil
- 500 ml (2 tasses), water or veal stock
- 30 ml (2 tbsp.) maple syrup, optional
- Brioche bread or soft taco
Toppings
- Dill pickles
- Jalapeño slices
- Coleslaw
- Sliced red onion
- Onion rings
- Grilled peppers
- Avocado slices
- Mango slices
- Cheddar cheese
- Coriander
- Radish sprouts
- Arugula
- Green onions
- BBQ sauce
Preparation
- Preheat oven to 350°F (175°C).
- Place the roast in the pan, add enough veal stock (or water) with maple syrup to cover the meat halfway. Cover pan with aluminum foil.
- Bake in oven for 2-2 1/2 hours or until tender. Remove roast and let rest on a cutting board for about 15 minutes.
- Using two forks, shred the veal roast.
- Place the pulled veal in a bowl and mix with your favourite BBQ sauce or serve on the side.
- Serve the pulled veal as a classic sandwich or taco, adding the suggested toppings.
Side dishes
Serve with potato salad, chips or seasoned fries.
Tips and Tricks
Consider using the cooking juice for dipping.