Provence Herbs Veal Cubes


  • 500 g (1 lb) Quebec Veal cubes
  • Butter or oil in sufficient quantity
  • 500 ml (2 cups) veal stock
  • 500 ml (2 cups) demi-glace sauce
  • Salt and pepper to taste
  • Provence herbs to taste
  • 500 g (1 lb) Parisian potatoes
  • 500 g (1 lb) carrots of various colours
  • 500 g (1 lb) asparagus
  • 125 ml (1/2 cup) 35% cream
  • 50 ml (1/4 cup) white wine (optional)
  • 30 ml (2 tbsp) white roux if necessary


  1. Preheat oven to 175oC (350oF).
  2. In a frying pan, heat butter or oil and fry the veal cubes a small quantity at a time, without over browning.
  3. Remove the veal cubes and keep warm.
  4. Repeat until all the cubes are cooked.
  5. Deglaze the frying pan with the veal stock and bring to a boil.
  6. In an enameled cast iron pot, place the reserved cubes, the veal stock and the demi-glace sauce. Season with salt, pepper and Provence herbs to taste.
  7. Cover, place in the oven and cook for approximately 1 hour 30 minutes or until the internal temperature reaches 90°C (195°F).
  8. Steam the vegetables so that they remain al dente and set aside.
  9. Fifteen minutes before the end of cooking the cubes, add cream, white wine (if applicable) and adjust seasoning. Thicken the sauce with white roux by stirring carefully until desired consistency.
  10. Incorporate the vegetables to reheat them and serve.