Daube of Quebec Grain-Fed Veal

Type of cut: cubes

Yield: 6 servings

Degree of difficulty: easy

Preparation: 45 minutes

Cooking: 1 hour 30 minutes

Cooking method: simmering

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Ingredients

  • 750 g (1 1/2 lb) cubes of Quebec Grain-Fed Veal
  • 30 g (1 oz) salt pork
  • 2 carrots, peeled and sliced
  • 1 onion, minced
  • 1 basket 227 g (8 oz) of mushrooms, quartered
  • 1 can 398 ml (14 oz) of diced Italian tomatoes
  • 12 pitted black olives
  • 1 bay leaf
  • 10 ml (2 tsp) Provençal herbs
  • Salt and freshly ground pepper
Marinade
  • 45 ml (3 tbsp) olive oil
  • 2 cloves of garlic, crushed
  • 30 ml (2 tbsp) minced parsley
  • 250 ml (1 cup) dry white wine

Preparation

  1. Place the cubes of grain-fed veal, olive oil, garlic, parsley and white wine in a bowl or freezer bag and marinate for 24 hours.
  2. Preheat oven to 180°C (350°F).
  3. Cut the salt pork into small pieces and blanch for 1 minute in boiling water. Set aside.
  4. Arrange the cubes of grain-fed veal, the marinade, vegetables, black olives and salt pork in successive layers in the large casserole.
  5. Salt and pepper the layers. Add Provençal herbs and the bay leaf. Bring to the boil and cook in the oven for 1 hour 30 minutes.
  6. Serve with purée of root vegetables and potatoes.

Wine pairing

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

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