Type of cut: roast
Yield: 4 servings
Degree of difficulty: chef
Preparation: 35 minutes
Cooking: 2 hours 45 minutes
Cooking method: simmering
- 750 g (1 2/3 lb) Quebec Grain-Fed Veal sirloin tip roast, diced in 5 cm cubes
- 225 g (1/2 lb) duck fat
- 1 onion, diced
- 1 carrot, diced
- 2 celery sticks, diced
- 500 ml (2 cups) water
- 5 ml (1 tsp) coarse salt
- 4 large Cortland apples
- 45 ml (3 tbsp) olive oil
- 125 ml (1/2 cup) ice cider
- 180 ml (3/4 cup) veal stock
- Salt and ground pepper to taste
- Preheat oven to 350oF (180oC).
- Heat 15 ml of duck fat in a frying pan and sear meat cubes until lightly browned. Add vegetables and sweat for a few minutes. Add the remainder of the duck fat, water and coarse salt. Cover and bring to a boil, reduce heat and simmer over very low heat for 2 hours 30 minutes.
- Cut approximately 1 cm off the top of the apples and core while leaving at least 2.5 cm (1 in.) of flesh on the outside. Set the trimmings aside. Cover the apples with a dash of olive oil, replace the apple top and cook in the oven for 30 minutes.
- Set the meat and vegetables aside and keep warm. Discard fat from cooking juice and set juice aside. Pull veal in small pieces and mix with vegetables. Stuff the apples, set aside and keep warm.
- Chop the apples trimmings. In a frying pan, sauté with a small quantity of cooking juice and moisten with ice cider. Reduce by half. Add veal stock and the remaining cooking juice. Simmer for 10 minutes. Salt and pepper. Set aside and keep warm.
- To serve, place a little meat on each plate. Place the apples and cover with sauce.
- Serve with vegetables of your choice and decorate with a fresh mint leaf.
Recipe provided by Patrick Gérome.