Italian Style Braised Quebec Grain-Fed Veal Cubes

Type of cut: cubes

Yield: 6 to 8 servings

Degree of difficulty: easy

Preparation: 30 minutes

Cooking: 1 hour 30 minutes

Cooking method: braising




  • 1 kg (2 lb) Quebec Grain-Fed Veal cubes, trimmed
  • 60 ml (4 tbsp) butter or olive oil
  • Water in sufficient quantity for deglazing
  • Salt and ground pepper to taste
  • 4 average sized carrots, peeled and cut in large pieces
  • 2 onions, peeled and cut in eight pieces
  • 3 cloves of garlic cut in two pieces
  • 1 can 798 ml (26 oz) whole tomatoes
  • 125 ml (1/2 cup) black olives
  • 45 ml (3 tbsp) capers
  • 30 ml (2 tbsp) Italian herbs mix
  • 2 laurel leaves
  • Zest of 1/2 lemon slightly blanched in water


  1. In an oven-proof pan, ideally enameled cast iron, mix all the sauce ingredients.
  2. On the stovetop, on medium-high, bring the sauce to a boil while stirring regularly.
  3. Lower heat and simmer.
  4. Preheat oven to 175°C (350°F).
  5. In a frying pan, on high, heat butter or oil.
  6. When the butter is no longer sizzling or when the oil begins to separate, sauté the grain-fed veal cubes, a small quantity at a time, without over-browning.
  7. Remove the veal cubes from the frying pan and transfer into the simmering sauce.
  8. After cooking each batch of cubes, deglaze the frying pan with water and bring to a boil.
  9. Run the cooking juices through a strainer and add to the sauce.
  10. Repeat these steps until all the cubes are cooked.
  11. Season and stir to mix the cubes and the cooking juices into the sauce.
  12. Cover and cook in the oven for approximately 1 hour 30 minutes or until the internal temperature reaches 90°C (195°F).
  13. Serve on linguini.

Wine pairing

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