Veal Cubes Braised with Vegetables and Crispy Bacon Crumbs

Ingredients

• 675 g (approximately 1 1/2 lb) Quebec Veal cubes
• 125 ml (1/2 cup) flour
• 30 ml (2 tbsp) butter
• 2 carrots, peeled and sliced
• 2 parsnips, peeled and sliced
• 1/2 little rutabaga, peeled and diced
• 12 à 15 baby potatoes, cut in half
• 1 onion, chopped
• 10 ml (2 tbsp) garlic, chopped
• 250 ml (1 cup) marsala or white grape juice
• 500 ml (2 cups) demi-glace sauce
• 5 ml (1 tsp) fresh thyme chopped
• Salt and pepper to taste

Crispy Bacon Crumbs

• 4 slices of bacon, cut into small pieces
• 80 ml (1/3 cup) panko breadcrumbs
• 60 ml (1/4 cup) walnuts, chopped
• 30 ml (2 tbsp) fresh parsley, chopped

Preparation

1. Preheat the oven to 180°C (350°F).
2. Place the flour on a plate. Flour the veal cubes and shake to remove excess.
3. In a large saucepan, melt the half butter on medium. Brown cubes for 4 to 5 minutes on all sides.
4. Transfer the cubes into a baking dish.
5. Add the carrots, parsnips, rutabaga and potatoes in the dish.
6. In the same saucepan, melt the remaining butter on medium. Cook the onion and garlic for 2 to 3 minutes.
7. Add the marsala and bring to a boil.
8. Add the demi-glace sauce and thyme. Stir. Transfer the preparation in the baking dish. Salt and pepper.
9. Cover the dish and cook in the oven for 1 hour 30 minutes to 1 hour 45 minutes.
10. In a frying pan, cook the bacon on medium for 7 to 10 minutes until crispy. Remove the fat and add the panko breadcrumbs and walnuts. Cook for 1 to 3 minutes until breadcrumbs are golden.
11. Add the parsley and stir.
12. Divide the cubes and vegetables on the plates. Garnish with the crispy bacon crumbs.

Photo credit: Pratico-Pratiques