Shredded Quebec Grain-Fed Veal in Warm Salad

Type of cut: cubes

Yield: 2 servings

Degree of difficulty: easy

Preparation: 10 minutes

Cooking: 1 hour 30 minutes

Cooking method: braising




  • 250 g (1/2 lb) Quebec Grain-Fed Veal cubes
  • 50 ml (3 tbsp) butter or oil
  • Salt and pepper to taste
  • 250 ml (1 cup) veal stock or chicken broth
  • Lettuce, vegetables, mushrooms and sprouts of your choice
  • Salad dressing of your choice


  1. Preheat oven to 175oC (350oF).
  2. In an enameled cast iron pan, on medium-high heat, brown the grain-fed veal cubes in the butter or oil. Salt and pepper to taste and then deglaze with veal stock.
  3. Cover and cook in the oven for 1 hour 30 minutes, until the meat gives away easily with pressure or the internal temperature reaches 90°C (195°F).
  4. Allow grain-fed veal cubes to cool and with a fork, shred the meat fibers.
  5. In a large bowl, mix all the salad ingredients, except the salad dressing.
  6. Divide the salad onto two plates, top with the shredded grain-fed veal and serve with a salad dressing.


Recipe provided by Alain Fortier, chef and training consultant for Quebec Grain-Fed Veal.