Veal Cubes Braised with Vegetables and Crispy Bacon Crumbs

Ingredients

  • 675 g (approximately 1 1/2 lb) Quebec Veal cubes
  • 125 ml (1/2 cup) flour
  • 30 ml (2 tbsp) butter
  • 2 carrots, peeled and sliced
  • 2 parsnips, peeled and sliced
  • 1/2 little rutabaga, peeled and diced
  • 12 à 15 baby potatoes, cut in half
  • 1 onion, chopped
  • 10 ml (2 tbsp) garlic, chopped
  • 250 ml (1 cup) marsala
  • 500 ml (2 cups) demi-glace sauce
  • 5 ml (1 tsp) fresh thyme chopped
  • Salt and pepper to taste

Crispy Bacon Crumbs

  • 4 slices of bacon, cut into small pieces
  • 80 ml (1/3 cup) panko breadcrumbs
  • 60 ml (1/4 cup) walnuts, chopped
  • 30 ml (2 tbsp) fresh parsley, chopped

Preparation

  1. Preheat the oven to 180°C (350°F).
  2. Place the flour on a plate. Flour the veal cubes and shake to remove excess.
  3. In a large saucepan, melt the half butter on medium. Brown cubes for 4 to 5 minutes on all sides.
  4. Transfer the cubes into a baking dish.
  5. Add the carrots, parsnips, rutabaga and potatoes in the dish.
  6. In the same saucepan, melt the remaining butter on medium. Cook the onion and garlic for 2 to 3 minutes.
  7. Add the marsala and bring to a boil.
  8. Add the demi-glace sauce and thyme. Stir. Transfer the preparation in the baking dish. Salt and pepper.
  9. Cover the dish and cook in the oven for 1 hour 30 minutes to 1 hour 45 minutes.
  10. In a frying pan, cook the bacon on medium for 7 to 10 minutes until crispy. Remove the fat and add the panko breadcrumbs and walnuts. Cook for 1 to 3 minutes until breadcrumbs are golden.
  11. Add the parsley and stir.
  12. Divide the cubes and vegetables on the plates. Garnish with the crispy bacon crumbs.