Quebec Grain-Fed Veal Pot-au-Feu

Type of cut: roast

Yield: 4 servings

Degree of difficulty: easy

Preparation: 20 minutes

Cooking: depending on desired cooking method

Cooking method: braising

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 said that pot-au-feu was first cooked at the time of the Roman Empire. Houses made it a specialty that was greatly appreciated by travelers who enjoyed a full and healthy meal. It was prepared by burning an onion cut in half in which cloves were inserted. In a large pot, on the chimney fire, the rest of the ingredients were added. Throughout the day, new ingredients were added to replace those that were eaten. It is in the 18th century that pot-au-feu became a popular dish for the middle-class.

At the time, this dish was made from fatty, gelatinous and fibrous meat. The vegetables included carrots, turnips, leeks, potatoes, onions and white cabbage. What we are proposing is a simplified version of this classic dish.

384-QGFV-photo-roti-pot-au-feuVDGQ-icon-imprimer

Ingredients

  • 1 Quebec Grain-Fed Veal blade roast, 1 kg (2 lb)
  • 1 whole clove of garlic
  • Oil or butter in sufficient quantity
  • 500 ml (2 cups) prepared concentrated veal stock
  • 1 herb bouquet (thyme, laurel, parsley tied)
  • 2.5 ml (1/2 tsp) allspice
  • Salt and pepper
  • 500 ml (2 cups) boiling water
  • 1.5 kg (12 cups) vegetables:
    • Carrots cut in half lengthwise and roasted
    • Turnips cut in long pieces of 2 cm (3/4 in.) diameter
    • Golden beets in long pieces of 2 cm (3/4 in.) diameter
    • Several wedges of roasted white cabbage
    • 1 1/2 leek cut in large pieces
    • Sweet potatoes cut in quarters lengthwise

Note: for more authenticity, you can roast the vegetables. To do so, lightly oil and sear on the barbecue or in a ridged skillet. The burnt juices will give the taste of direct cooking on a wood fire.

Preparation

(Select the desired cooking method)

VDGQ-icone-chaudronOven
  1. Preheat oven to 175oC (350oF).
  2. In an oven-proof pan, ideally enameled cast iron, heat oil or butter on high and brown the roast.
  3. Add garlic, veal stock (without submerging the meat), herb bouquet, allspice as well as salt and pepper and bring to a boil.
  4. Cover, place in oven and cook until the meat gives away easily with pressure or the internal temperature reaches 90°C (195°F).
  5. After cooking for an hour, add boiling water and vegetables, except leeks and sweet potatoes. Cover, place in oven and continue cooking for 30 minutes.
  6. Fifteen minutes before the end of cooking, add leeks and sweet potatoes.

VDGQ-icone-mijoteuseSlow cooker/crock pot

  1. Set the slow cooker on high.
  2. Salt and pepper the roast.
  3. In a frying pan, heat oil or butter on high and brown roast. Place roast in the slow cooker.
  4. Deglaze the frying pan with veal stock. Bring to a boil and pour in the slow cooker.
  5. Add vegetables, garlic, herb bouquet and boiling water in the slow cooker.
  6. Cover and cook for 5 to 6 hours until the meat gives away easily under pressure or the internal temperature reaches 90°C (195°F).

 

Accompaniment: serve in a bowl with a slice of fresh bread.

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