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Braised Veal with Grilled Sweet Green Peppers

Yield: 4 servings

Preparation time: 30 minutes

Cooking time: 1 hour 30 minutes

Type:

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

Blacken the skin of the peppers in the oven, on a lightly oiled cookie sheet, under the top element at maximum heat (broil) or on the barbecue. Remove from the oven, cover and cool until lukewarm. Peel the peppers and cut them in strips.
In an enameled cast iron casserole, at medium-high heat, brown the veal cubes, garlic and onion in oil and then deglaze with veal stock and water.
Add the other ingredients, except the sweet peppers.
Bring to a boil, lower the heat, cover and let simmer for about 1 hour and 30 minutes.
10 minutes before the end of cooking, add the grilled sweet peppers.

Quinoa

Before cooking the quinoa, soak it for 10 minutes.
Sieve the quinoa, rinse well and throw out the soaking water.
In a casserole, add the quinoa, water, veal stock, salt, pepper and garlic clove, and mix well.
Bring to a boil, reduce the heat to low, cover and cook about 15 to 20 minutes or until the liquid is completely evaporated and the grains are tender.

Variation: Cook the braised veal in a covered casserole in the oven at 175°C (350°F) for 1 hour and 30 minutes.