In the oven
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Preheat oven to 180°C (350°F).
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Dredge veal cubes in flour.
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Heat oil in an ovenproof casserole over medium-high heat and brown the veal cubes, garlic, and bouquet garni. Set aside.
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Deglaze with the veal stock and red wine, add the demi-glace sauce and mix well.
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Return veal cubes to the casserole, bring to a boil, cover and place in the oven for about 1 hour and 30 minutes, until meat easily separates with slight pressure.
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Meanwhile, cut salted pork fat into small 0.5-cm (¼-in.) cubes (lardoons), being sure to remove the rind.
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In a saucepan of simmering water, blanch the lardoons a few minutes to remove excess salt.
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Pour into in a colander and drain well.
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In a skillet, sauté the lardoons over low heat until they begin to brown. Remove from skillet and set aside.
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In same skillet, brown pearl onions in the lardoon cooking fat over medium-high heat and then set aside.
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Still in same skillet, sauté the mushrooms in the lardoon cooking fat and then set aside.
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Fifteen minutes before the veal cubes have finished cooking, add the lardoons, pearl onions, and mushrooms to the veal cubes and mix well.
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Season with salt and pepper to taste.
In the slow cooker
Follow the same directions for cooking in the oven and set slow cooker to high. Cook for 4 hours until meat easily separates with slight pressure, or internal temperature reaches 90°C (195°F). Fifteen minutes before the end of cooking, add the lardoons, pearl onions, and mushrooms to the veal cubes. Adjust the seasoning as needed.
This recipe is courtesy of Veau du Québec.