Apple Grain-Fed Veal Casserole

Type of cut: cubes

Yield: 4 servings

Preparation: 30 minutes

Cooking: 1 hour 45 minutes

Cooking method: braising

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Ingredients

  • 600 g (1 1/4 lb) stewing Quebec Grain-Fed Veal cubes
  • 80 ml (1/3 cup) olive oil
  • 1 Cortland apple, peeled and diced
  • 1/2 onion, chopped
  • 250 ml (1 cup) dry white wine
  • 110 g (1/4 lb) crumbled blue cheese
  • 125 ml (1/2 cup) vegetable juice
  • 625 ml (2 1/2 cups) veal stock or beef stock
  • 3 parsnips, finely diced
  • 1 yellow beet, finely diced
  • 3 carrots, finely diced
  • 15 ml (1 tbsp) olive oil
  • Salt and ground pepper to taste

Preparation

  1. In a saucepan, heat oil and sear veal cubes in small quantities to avoid boiling the meat. Add diced apple and onion. Cook for 3 minutes.
  2. Incorporate the wine, cheese, vegetable juice and veal stock. Cover and simmer for 1 hour 30 minutes.
  3. Boil the vegetables for approximately 5 minutes. Drain and sweat in olive oil for approximately 3 minutes. Salt and pepper.
  4. Place the meat on a serving platter and accompany with diced vegetables.

Wine pairing

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

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Recipe provided by Luc Boissy.