Veal Strips with Maple Syrup and Ginger
Yield:4 servings
Preparation time:5 minutes
Cooking time:according to desired cooking method
Type:
Ingredients
- 500 g (1 lb) Quebec Veal braising strips
- 125 ml (1/2 cup) maple syrup
- 60 ml (1/4 cup) molasses
- 30 ml (2 tbsp) soya sauce
- 2 whole garlic cloves (remove before serving)
- 6 slices of ginger, 5 mm (1/4 in) thick
- 15 ml (1 tbsp) corn starch
- Pepper to taste
Preparation
(Select the desired cooking method)
Note: We strongly suggest always browning the meat in advance so that nothing inappropriate develops during the critical low-temperature cooking phase. This will give the meat an attractive colour and more flavour.
Slow cooker/crock pot
- Mix all the ingredients in the slow cooker pot and cook at high temperature for 2 hours 30 minutes.
- Cook at high temperature for 7 to 8 hours.
Oven
- Preheat the oven to 120°C (250°F).
- Heat a little oil in an ovenproof dish, ideally enameled cast iron, and brown the veal strips quickly.
- Sprinkle the cornstarch over the meat while stirring.
- Add the other ingredients, bring to a boil, cover and cook for about 40 to 50 minutes or until the meat is tender.
Pressure cooker
- Heat a little oil in the pressure cooker and brown the veal strips quickly.
- Sprinkle the cornstarch over the meat while stirring.
- Add the other ingredients, mix well, place lid on pressure cooker and cook for about 20 to 25 minutes.
Accompaniment: serve over egg noodles garnished with small sautéed vegetables, such as mushrooms, snow peas and sweet peppers.
