Honey and Curry Braised Veal Cubes

Ingredients

• 500 g (1 lb) Quebec Veal cubes
• 30 ml (2 tbsp) olive oil
• 1 garlic clove, finely chopped
• 1 (50 g) onion, coarsely chopped
• 1 (50 g) celery stick, coarsely chopped
• 1 (50 g) carrots, coarsely chopped
• 250 ml (1 cup) veal stock
• 250 ml (1 cup) demi-glace sauce
• 60 ml (1/4 cup) honey
• 10 ml (2 tsp) curry powder
• 30 ml (2 tbsp) white roux
• Sriracha Asian pepper sauce to taste
• Salt and pepper to taste

Preparation

Oven

1. Preheat oven to 175^oC (350^oF).
2. In a baking dish, ideally enameled cast iron, heat oil at medium-high heat and brown veal cubes. Add garlic and then vegetables. Set aside.
3. Deglaze with veal stock, add demi-glace sauce, honey, curry powder, white roux, pepper sauce and mix well.
4. Replace veal cubes in the dish, bring to a boil, cover and place in oven for approximately 1 hour 30 minutes, until the meat gives away with slight pressure or the internal temperature reaches 90^oC (195^oF).
5. Salt and pepper to taste.
6. Before serving, remove the veal cubes, set aside and keep warm, and strain the sauce.
7. Serve with mashed sweet potatoes, Brussels sprouts and mini-beets.

Slow cooker/crock pot

1. Set the slow cooker to “high”.
2. In a frying pan, heat oil at medium-high heat and brown veal cubes, garlic and vegetables.
3. Place veal cubes and vegetables in slow cooker.
4. Deglaze the frying pan with the veal stock, add demi-glace sauce, honey, curry powder, white roux, pepper sauce and mix well.
5. Bring to a boil and pour in slow cooker.
6. Salt and pepper to taste.
7. Cover and simmer for approximately 4 hours, until the meat gives away with slight pressure or the internal temperature reaches 90^oC (195^oF).
8. Adjust seasoning as needed.
9. Serve with mashed sweet potatoes, Brussels sprouts and mini-beets.