Blanquette of Quebec Grain-Fed Veal with Ginger and Turmeric

Type of cut: cubes

Yield: 4 servings

Degree of difficulty: chef

Preparation: 15 minutes

Cooking: 2 hours

Cooking method: simmering




  • 454 kg (1 lb) Quebec Grain-Fed Veal cubes 4 cm (1 1/2 in)
  • 2.5 l (10 cups) water
  • 1 carrot, sliced into disks
  • 2 onions, minced
  • 2 cloves garlic, minced
  • 1 bay leaf
  • 2 branches fresh thyme
  • 15 ml (1 tbsp) fresh ginger, minced
  • 10 ml (2 tsp) turmeric
  • 2.5 ml (1/2 tsp) salt
  • 1.25 ml (1/4 tsp) pepper
  • 80 ml  (1/3 cup) *kneaded butter

*Kneaded butter: equal parts of butter and flour are worked together into a paste, which is used to thicken sauces.


  1. Place the cubes of grain-fed veal in a large saucepan. Add 1 1/4 litres (5 cups) of water, then bring to the boil while skimming off scum as necessary. As soon as the mixture reaches the boil, remove the veal cubes and discard the cooking water. Fill the saucepan again with 1 1/4 litres (5 cups) of fresh water, and place the veal back into the saucepan. Add a bouquet garni (carrot, onions, garlic, bay leaf and thyme).
  2. Simmer over low heat for 60 to 90 minutes or until the meat is tender. Remove the meat from the stock, and keep warm. Add the ginger and turmeric to the stock. Blend well, and reduce to 650 ml (2 1/2 cups) of stock. Whisk the kneaded butter into the stock. Check the seasoning and cook for a few more minutes. Strain the sauce and pour over veal. Serve with vegetables.

Wine pairing

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


Recipe provided by Alain Pénot.