Navarin of Quebec Grain-Fed Veal with Red Wine and Thyme

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.


  1. Preheat oven to 175°C (350°F).
  2. 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.
  3. 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.

Wine pairing

© Société des alcools du Québec, Montréal, 2007, 2011


Recipe provided by Alain Pénot.