Braised Veal with Grilled Sweet Green Peppers


  • 500 g (1 lb) Quebec Veal cubes
  • 15 ml (1 tbsp) canola oil
  • 150 ml (2/3 cup) sweet grilled peppers, cut into strips
    (200 ml of peppers gives 150 ml when grilled with the skin removed)
  • 1 garlic clove, minced
  • 175 ml (3/4 cup) coarsely chopped onions
  • 250 ml (1 cup) prepared concentrated veal stock or sodium reduced chicken broth
  • 250 ml (1 cup) water
  • 175 ml (3/4 cup) carrots cut into large pieces
  • 175 ml (3/4 cup) cabbage cut into large pieces
  • 175 ml (3/4 cup) rutabaga cut into large pieces
  • 75 ml (1/3 cup) celery cut into large pieces
  • 1 bay leaf
  • Salt and pepper to taste


  • 250 ml (1 cup) quinoa
  • 325 ml (1 1/4 cups) water
  • 125 ml (1/2 cup) prepared concentrated veal stock
  • Salt and pepper to taste
  • 1 whole garlic clove



  1. Blacken the skin of the peppers in the oven, on a lightly oiled cookie sheet, under the top element at maximum heat (broil) or on the barbecue. Remove from the oven, cover and cool until lukewarm. Peel the peppers and cut them in strips.
  2. In an enameled cast iron casserole, at medium-high heat, brown the veal cubes, garlic and onion in oil and then deglaze with veal stock and water.
  3. Add the other ingredients, except the sweet peppers.
  4. Bring to a boil, lower the heat, cover and let simmer for about 1 hour and 30 minutes.
  5. 10 minutes before the end of cooking, add the grilled sweet peppers.


  1. Before cooking the quinoa, soak it for 10 minutes.
  2. Sieve the quinoa, rinse well and throw out the soaking water.
  3. In a casserole, add the quinoa, water, veal stock, salt, pepper and garlic clove, and mix well.
  4. Bring to a boil, reduce the heat to low, cover and cook about 15 to 20 minutes or until the liquid is completely evaporated and the grains are tender.


Variation: Cook the braised veal in a covered casserole in the oven at 175°C (350°F) for 1 hour and 30 minutes.