- 500 g (1 lb) Quebec Milk-Fed Veal cubes
- 250 ml (1 cup) Prepared Concentrated Veal Stock or poultry broth
- 400 ml (14 oz) crushed Italian tomatoes
- 1 carrot, grated
- 1 onion, diced
- 1 stalk celery, diced
- 1 pepper, diced
- 5 ml (1 tsp) crushed chili pepper (for a mild sauce,
use 2.5 ml (1/2 tsp))
- 1 pinch Cayenne pepper
- Pepper to taste
- 500 ml (2 cups) canned red kidney beans*
- Oil or butter to brown the meat
(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, except the canned kidney beans* which should be added 30 minutes before cooking is completed.**
- Cook at high temperature for 7 to 8 hours.
- Preheat the oven to 225°F (110°C).
- In an ovenproof dish, ideally in enameled cast iron, mix all the ingredients except the canned kidney beans* which should be added 15 minutes before cooking is completed.**
- Cover and cook for about 3 hours.
- Mix all the ingredients in the pressure cooker except the canned kidney beans* which should be added 15 minutes before cooking is completed.**
- Close the pressure cooker and cook for 30 minutes.
- Release the pressure and open the pressure cooker.
- Add the kidney beans and simmer, uncovered, for 15 minutes.
* Note: You may use dry beans. Soak them in water for 12 hours in the refrigerator. Place them in the pot at the very beginning of cooking and add 500 ml (2 cups) of water since dry beans absorb more liquid.
250 ml (1 cup of dry beans gives 500 ml (2 cups) after soaking.
Accompaniment: Serve with tortillas and a green salad.
**Variation: In a skillet, brown the milk-fed veal cubes in a little fat, lightly sautée the vegetables, deglaze the pan with the veal stock and mix with the other ingredients.
Recipe provided by Alain Fortier, chef and training consultant for
Quebec Milk-Fed Veal.