Veal Cubes, Bourguignon Style

Ingredients

• 1 kg (2 lb) Quebec Veal cubes
• Vegetable oil in sufficient quantity
• 2 cloves garlic, chopped
• 1 bouquet garni (parsley, thyme and bay leaf)
• 250 ml (1 cup) prepared concentrated veal stock
• 350 ml (1 1/2 cup) red wine
• 250 ml (1 cup) prepared concentrated demi-glace sauce
• 200 g (1/2 lb) lardoons (from salted pork fat)
• 450 g (16 oz) pearl onions
• 450 g (16 oz) button mushrooms
• Salt and pepper to taste

Preparation

(Select the desired cooking method)

Slow cooker/crock pot

1. Set the crock pot on High.
2. In a skillet, heat the oil on medium-high and brown the veal cubes, garlic and bouquet garni.
3. Put the cubes in the crock pot.
4. Deglaze the skillet with the veal stock and wine, add the demi-glaze sauce and mix well. Bring to a boil and pour into the crock pot.
5. Season with salt and pepper to taste.
6. Cover and braise for about 4 hours or until the meat gives away easily under pressure or the internal temperature reaches 90°C (195°F).
7. Meanwhile, cut the salted pork into small 1/4 inch (0.5 cm) cubes (lardoons) being careful to remove the rind.
8. In a saucepan of simmering water, blanch the lardoons for a few minutes to remove excess salt.
9. Drain them in a colander and pat dry.
10. In a skillet, sauté the lardoons over low heat until they begin to brown. Remove from the skillet and set aside.
11. In the same skillet, over medium-high heat, brown the pearl onions in the bacon fat and set aside.
12. Also in the same skillet, sauté the mushrooms in the fat and set aside.
13. Fifteen minutes before the end of cooking, add the lardoons, pearl onions and reserved mushrooms to the veal cubes and mix well.
14. Adjust the seasoning as needed.

Oven

1. Preheat the oven to 175°C (350°F).
2. In an ovenproof recipient, ideally made of enameled cast iron, heat the oil on medium-high and brown the veal cubes, garlic and bouquet garni. Reserve.
3. Deglaze with the veal stock and red wine, add the demi-glaze sauce and mix well.
4. Put the veal cubes back into the recipient, bring to a boil, and cook in the oven covered for about 1 h 30 min, until the meat separates with slight pressure or the internal temperature reaches 90°C (195°F).
5. While the veal is cooking, cut the salted pork into ¼ in (0.5 cm) cubes (lardoons) being careful to remove the rind.
6. In a saucepan of simmering water, blanch the lardoons a few minutes to remove excess salt.
7. Drain in a colander and pat dry.
8. In a skillet, sauté the lardoons over low heat until they begin to brown. Remove from the skillet and reserve.
9. In the same skillet, over medium-high heat, brown the pearl onions in the bacon fat and set aside.
10. Also in the same skillet, sauté the mushrooms in the fat and set aside.
11. Fifteen minutes before the end of cooking, add the lardoons, pearl onions and reserved mushrooms to the veal cubes and mix well.
12. Season with salt and pepper to taste.

Pressure cooker

1. Heat the oil in the uncovered pressure cooker on medium-high and brown the veal cubes, garlic and bouquet garni.
2. Season with salt and pepper to taste.
3. Add the veal stock and wine and mix well.
4. Close the pressure cooker and cook for 20 minutes.
5. During that time, cut the salted pork into small ¼ inch (0.5 cm) cubes (lardoons) being careful to remove the rind.
6. In a saucepan of simmering water, blanch the lardoons for a few minutes to remove excess salt.
7. Drain the lardoons in a colander and pat dry.
8. In a skillet, sauté the lardoons over low heat until they begin to brown. Remove from the skillet and set aside.
9. In the same skillet, over medium-high heat, brown the pearl onions in the bacon fat and reserve.
10. Also in the same skillet, sauté the mushrooms in the bacon fat and set aside.
11. Then lower the pressure and open the pressure cooker.
12. Add the demi-glaze sauce, lardoons, pearl onions and reserved mushrooms; mix carefully.
13. Bring to a boil and let simmer on low for 15 minutes.
14. Adjust the seasoning as needed.