Veal Strips with Maple Syrup and Ginger

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

  1. Mix all the ingredients in the slow cooker pot and cook at high temperature for 2 hours 30 minutes.
  2. Cook at high temperature for 7 to 8 hours.

Oven

  1. Preheat the oven to 250°F (120°C).
  2. Heat a little oil in an ovenproof dish, ideally enameled cast iron, and brown the veal strips quickly.
  3. Sprinkle the cornstarch over the meat while stirring.
  4. 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

  1. Heat a little oil in the pressure cooker and brown the veal strips quickly.
  2. Sprinkle the cornstarch over the meat while stirring.
  3. 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.