Marengo Veal Cubes

Ingredients

• 500 g (1 lb) Quebec 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 or chicken broth
• 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)

Oven

1. Preheat oven to 175^oC (350^oF).
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.

Slow 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.