Recipes
Clay-baked Quebec Milk-Fed Veal with tangy apple
Yield: 4 to 6 servings
Preparation: 15 minutes
Cooking: 1 hour 25 minutes
  • 750 g (1 1/2lb) cubes of Quebec Milk-Fed Veal
  • 500 g (1 lb) apples, peeled, cored and cut in quarters
  • 57 g (2 oz) butter
  • 12 prunes
  • 2 onions
  • 2 cloves of garlic cut in pieces
  • 1 coriander leaf
  • 45 ml (3 tablespoons) almonds, slivered
  • 15 ml (1 tablespoon) sesame seeds
  • 15 ml (1 tablespoon) fresh grated ginger
  • 45 ml (3 tablespoons) olive oil
  • 15 ml (1 tablespoon) honey
  • 1 g (1 pinch) saffron
  • Salt and pepper to taste

Preparation
  • Brown cubes of milk-fed veal on high heat in 30 ml (2 tablespoons) of oil, stir constantly
  • Drain and discard any fat. With the remaining oil, brown onions and garlic. Add meat and continue cooking for 10 minutes.
  • Add salt, pepper and remaining ingredients in casserole dish.
  • Add water to cover. Add coriander, ginger and saffron. Cover and cook in oven at 150°C (300° F) for 60 minutes.
  • Soak prunes in one litre (4 cups) of warm water for approximately 60 minutes.
  • Brown apples quarters in butter. Skim fat off casserole; add apple quarters and drained prunes. Return to oven.
  • After removing from oven, add honey. Remove cover to allow evaporation. The sauce must be thick and syrupy.
  • Roast almonds and sesame seeds and sprinkle before serving.