Type of cut: cubes
Yield: 4 servings
Degree of difficulty: chef
Preparation: 25 minutes
Cooking: 1 hour 30 minutes
Cooking method: simmering
- 454 g (1 lb) Quebec Grain-Fed Veal cubes, 4 cm (1 1/2 in)
- 1 litre (4 cups) cold water
- 1 onion, quartered
- 2 cloves
- 1 carrot, coarsely chopped
- 2 green onions, coarsely chopped
- 1 apple, diced
- 1 bay leaf
- 500 ml (2 cups) unsweetened apple juice
- 160 ml (2/3 cups) whole milk
- 60 ml (1/4 cup) *kneaded butter
- 2.5 ml (1/2 tsp) salt
- 1.25 ml (1/4 tsp) pepper
- 200 g (7 oz) mushrooms (optional)
* Kneaded butter: equal parts of butter and flour are worked together into a paste, which is used to thicken sauces.
- Place grain-fed veal cubes into pot of cold water and bring to boil. When almost at the boil, add the onion, cloves, carrot, green onions, diced apple, bay leaf, and apple juice. Cook over low heat for about one hour, until meat is tender, skimming from time to time. The liquid should be barely simmering. Remove meat and keep warm.
- Reduce the stock to 650 ml (2 1/2 cups) of liquid. Sieve the stock and return it to the pot. Add milk, and bring to boil. Whisk the kneaded butter into the stock. Correct the seasoning, and cook for a few minutes. Add sliced mushrooms. Add veal cubes to hot sauce. Serve with couscous with prunes and fresh herbs.
Recipe provided by Patrick Gérôme.