Marengo Quebec Grain-Fed Veal Cubes

Type of cut: cubes

Yield: 4 servings

Degree of difficulty: easy

Preparation: 25 minutes

Cooking: depending on desired cooking method

Cooking method: simmering

VDGQ-icon-classic-recipesEach recipe has a story!

It is difficult to determine the exact origin of each recipe. The story you will read is taken from legends, discussions and chefs’ theories. Apparently…

It is Napoleon Bonaparte’s cook who is said to have invented this recipe during the battle of Marengo. Bonaparte asked his cook to prepare a feast to celebrate his victory. The only things that the cook had on hand was chicken, some eggs, tomatoes, garlic, croutons, olive oil and crayfish, which fortunately Bonaparte was crazy about. Apparently, he loved the dish. Over the years, the dish evolved and the chicken was replaced by veal because of its notoriety.

383-QGFV-photo-cubes-marengoVDGQ-icon-imprimer

Ingredients

  • 500 g (1 lb) Quebec Grain-Fed Veal cubes
  • 1 whole clove of garlic
  • 1 small onion cut in thin slices
  • Oil or butter in sufficient quantity
  • 125 ml (1/2 cup) prepared concentrated veal stock
  • 125 ml (1/2 cup) white wine
  • 400 ml (14 oz) crushed tomatoes
  • 200 ml (125 g) pitted Kalamata olives (optional)
  • 1 jar (184 g) dried tomatoes cut in strips
  • 227 g (8 oz) Paris mushrooms cut in thick slices, sautéed in olive oil
  • Salt and pepper to taste

Preparation

(Select the desired cooking method)

VDGQ-icone-chaudronOven

  1. Preheat oven to 175oC (350oF).
  2. In a frying pan, heat olive oil or butter on high. When the oil begins to separate or when the butter is no longer sizzling, fry the veal cubes, garlic and onion, a small quantity at a time, without over-browning.
  3. Remove the veal cubes, set aside and keep warm.
  4. Deglaze the frying pan with a small quantity of veal stock, bring to a boil and set aside.
  5. Repeat these steps until all of the cubes are cooked.
  6. In an enameled cast iron pan, place the reserved veal cubes, white wine and all of the other ingredients except the mushrooms. Salt and pepper to taste and bring to a boil.
  7. Cover and cook in the oven for approximately 1 hour 30 minutes or until the internal temperature reaches 90°C (195°F).
  8. Fifteen minutes before the end of cooking, add mushrooms and mix well.

VDGQ-icone-mijoteuseSlow cooker/crock pot

  1. Set the slow cooker on high.
  2. In a frying pan, heat olive oil or butter on high. When the oil begins to separate or when the butter is no longer sizzling, fry the veal cubes, garlic and onion, a small quantity at a time, without over-browning.
  3. Place the cubes and all of the other ingredients except the mushrooms in the slow cooker.
  4. Deglaze the frying pan with the veal stock and wine and mix well.
  5. Bring to a boil and pour into the slow cooker.
  6. Salt and pepper to taste.
  7. Cover and cook for approximately 4 hours, until the meat gives away easily under slight pressure or the internal temperature reaches 90°C (195°F).
  8. Thirty minutes before the end of cooking the cubes, add the mushrooms and mix well.

 

Accompaniment: serve on pasta.

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