Quebec Grain-Fed Veal Tajine with Vegetables

Type of cut: cubes

Yield: 6 to 8 servings

Degree of difficulty: easy

Preparation: 30 minutes

Cooking: 1 hour 30 minutes

Cooking method: simmering




  • 1.5 kg (3 lb) Quebec Grain-Fed Veal cubes
  • 1 Spanish onion, thinly sliced
  • Butter or oil in sufficient quantity
  • 1 litre (4 cups) thinned veal stock or chicken broth
  • 3 tomatoes, peeled, seeded and crushed
  • 5 ml (1 tsp) sweet pepper (paprika)
  • 1 pinch Cayenne pepper
  • 2.5 ml (1/2 tsp) saffron
  • Salt and pepper to taste
  • 3 green peppers cut in pieces
  • 4 purple turnips cut in four pieces
  • 4 yellow potatoes cut in four pieces
  • 4 carrots cut in four pieces
  • 1 celery stick, diced
  • 4 zucchinis, diced


  1. In a frying pan, quickly brown the grain-fed veal cubes and the onion in butter or oil and set aside.
  2. Deglaze the frying pan with the veal stock and set aside the cooking juices.
  3. In a saucepan, on high, bring to a boil the reserved cooking juices, tomatoes and spices.
  4. Add the reserved veal cubes, lower heat to maintain a slight bubbling or a very low boil and simmer for 1 hour 30 minutes or until the internal temperature of the meat reaches 90°C (195°F). It is also possible to perform this step in the oven at 120°C (250°F) or in a slow cooker.
  5. Thirty minutes before the end of cooking, incorporate the vegetables, one type at a time, according to the cooking time required for each of them.
  6. After each ingredient is added, bring the cooking liquid to a boil.
  7. Serve in bowls with toasted bread.

Wine pairing

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