Braised Veal with Grilled Sweet Green Peppers

Ingredients

• 500 g (1 lb) Quebec Veal cubes
• 15 ml (1 tbsp) canola oil
• 150 ml (2/3 cup) sweet grilled peppers, cut into strips(200 ml of peppers gives 150 ml when grilled with the skin removed)
• 1 garlic clove, minced
• 175 ml (3/4 cup) coarsely chopped onions
• 250 ml (1 cup) prepared concentrated veal stock or sodium reduced chicken broth
• 250 ml (1 cup) water
• 175 ml (3/4 cup) carrots cut into large pieces
• 175 ml (3/4 cup) cabbage cut into large pieces
• 175 ml (3/4 cup) rutabaga cut into large pieces
• 75 ml (1/3 cup) celery cut into large pieces
• 1 bay leaf
• Salt and pepper to taste

Quinoa

• 250 ml (1 cup) quinoa
• 325 ml (1 1/4 cups) water
• 125 ml (1/2 cup) prepared concentrated veal stock
• Salt and pepper to taste
• 1 whole garlic clove

Preparation

1. In the oven, on a lightly oiled baking sheet, under the broiler on high, or on the grill over high heat, char the skin of the bell peppers. Remove from the oven, cover, and let cool slightly. Peel the bell peppers and cut them into strips.
2. In an enameled cast-iron pot over medium-high heat, brown the veal cubes, garlic, and onion in oil, then deglaze with the veal stock and water.
3. Add the remaining ingredients, except for the bell peppers. Bring to a boil, reduce the heat, cover, and simmer for about 1 hour and 30 minutes.
4. 10 minutes before the end of cooking, add the roasted sweet peppers.

Quinoa

1. Before cooking the quinoa, soak it for 10 minutes.
2. Rinse the quinoa in a colander, drain well, and discard the soaking water.
3. In a pot, combine the quinoa, water, veal stock, salt, pepper, and garlic clove, then mix well.
4. Bring to a boil, reduce the heat to low, cover, and cook for about 15 to 20 minutes, or until the liquid has completely evaporated and the grains are tender.

Variation: For the stew, bake covered in the oven at 175°C (350°F) for 1 hour and 30 minutes; for the quinoa, bake covered in the oven for about 15 to 20 minutes.