Traditional Quebec Veal Stew

Ingredients

• 1 Quebec Veal blade roast, 1 kg (2 lb)
• 1 whole clove of garlic
• 500 ml (2 cups) prepared concentrated veal stock
• 500 ml (2 cups) boiling water
• 1 herb bouquet (thyme, laurel and fresh parsley tied)
• Salt and ground pepper
• Oil or butter in sufficient quantity
• 1.5 kg (12 cups) vegetables cut to taste (carrots, onion, celery, rutabaga, cabbage, potatoes, etc.)

Preparation

(Select the desired cooking method)

Oven

1. Preheat oven to 175^oC (350^oF).
2. In an oven-proof pan, ideally enameled cast iron, heat oil or butter on high and brown the roast.
3. Add garlic and veal stock (without submerging the meat), bring to a boil and cover. Cook in the oven until the meat gives away easily under pressure or the internal temperature reaches 90°C (195°F).
4. After cooking for an hour, remove garlic and add boiling water and vegetables, cover and place in the oven once again. Continue cooking for 30 to 45 minutes.

Slow 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 with a slice of homemade bread and butter.