Type of cut: cubes
Yield: 4 servings
Degree of difficulty: chef
Preparation: 25 minutes
Cooking: 2 hours
Cooking method: simmering
- 454 g (1 lb) Quebec Grain-Fed Veal cubes
- 15 ml (1 tbsp) olive oil
- 160 ml (2/3 cup) red wine
- 500 ml (2 cups) veal stock
- 1.25 ml (1/4 tsp) fresh or dried thyme
- 2.5 ml (1/2 tsp) salt
- 1.25 ml (1/4 tsp) pepper
- 60 ml (1/4 cup) *kneaded butter
* Kneaded butter: equal parts of butter and flour are worked together into a paste, which is used to thicken sauces.
- Preheat oven to 175°C (350°F).
- In a very hot skillet, brown the cubes of grain-fed veal in olive oil. Transfer veal to an ovenproof dish. Deglaze the sauté pan with 30 ml (2 tbsp) of red wine. Add the veal stock to the wine, bring to the boil and pour over meat. Cover, place in oven.
- Cook at low temperature for about 90 minutes, until the meat is tender. Remove the meat from the stock and keep warm. Reduce the cooking juices by half. Add the rest of the wine and the thyme, and reduce slightly. Whisk the kneaded butter into the cooking juices. Place the cubes of veal into the sauce. Serve with vegetable purée.
Recipe provided by Alain Pénot.