Honey and Curry Braised Quebec Grain-Fed Veal Cubes

Type of cut: cubes

Yield: 4 servings

Degree of difficulty: easy

Preparation: 15 minutes

Cooking: according to the cooking method desired

Cooking method: simmering

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Ingredients

  • 500 g (1 lb) Quebec Grain-Fed Veal cubes
  • 30 ml (2 tbsp) olive oil
  • 1 garlic clove, finely chopped
  • 1 (50 g) onion, coarsely chopped
  • 1 (50 g) celery stick, coarsely chopped
  • 1 (50 g) carrots, coarsely chopped
  • 250 ml (1 cup) veal stock
  • 250 ml (1 cup) demi-glace sauce
  • 60 ml (1/4 cup) honey
  • 10 ml (2 tsp) curry powder
  • 30 ml (2 tbsp) white roux
  • Sriracha Asian pepper sauce to taste
  • Salt and pepper to taste

Preparation

VDGQ-icone-chaudronOven
  1. Preheat oven to 175oC (350oF).
  2. In a baking dish, ideally enameled cast iron, heat oil at medium-high heat and brown grain-fed veal cubes. Add garlic and then vegetables. Set aside.
  3. Deglaze with veal stock, add demi-glace sauce, honey, curry powder, white roux, pepper sauce and mix well.
  4. Replace veal cubes in the dish, bring to a boil, cover and place in oven for approximately 1 hour 30 minutes, until the meat gives away with slight pressure or the internal temperature reaches 90oC (195oF).
  5. Salt and pepper to taste.
  6. Before serving, remove the grain-fed veal cubes, set aside and keep warm, and strain the sauce.
  7. Serve with mashed sweet potatoes, Brussels sprouts and mini-beets.
VDGQ-icone-mijoteuseSlow cooker/crock pot
  1. Set the slow cooker to “high”.
  2. In a frying pan, heat oil at medium-high heat and brown grain-fed veal cubes, garlic and vegetables.
  3. Place veal cubes and vegetables in slow cooker.
  4. Deglaze the frying pan with the veal stock, add demi-glace sauce, honey, curry powder, white roux, pepper sauce and mix well.
  5. Bring to a boil and pour in slow cooker.
  6. Salt and pepper to taste.
  7. Cover and simmer for approximately 4 hours, until the meat gives away with slight pressure or the internal temperature reaches 90oC (195oF).
  8. Adjust seasoning as needed.
  9. Serve with mashed sweet potatoes, Brussels sprouts and mini-beets.

Wine pairing

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