Ingredients
- 450 g (1 lb) pork cubes
- 600 g (1¼ lb) stewing grain-fed veal cubes
- 80 ml (1/3 cup) olive oil
- 1 peeled and diced Cortland apple
- ½ onion, chopped
- 250 ml (1 cup) dry white wine
- 110 g (¼ lb) crumbled blue cheese
- 125 ml (½ cup) vegetable juice
- 625 ml (2 ½ cups) veal stock or beef broth
- 3 parsnips, finely diced
- 1 yellow beet, finely diced
- 3 carrots, finely diced
- 15 ml (1 tablespoon) olive oil
- Salt and freshly ground pepper to taste
Preparation
- In a saucepan, heat the oil and sear the veal cubes in small batches to avoid boiling the meat. Add diced apple and onion. Cook for 3 minutes. Add wine, cheese, vegetable juice and veal stock. Cover and simmer for 1 hour 30 minutes.
- Boil the diced vegetables for about 5 minutes. Drain and sweat in olive oil for 3 minutes. Season with salt and pepper.
- Place the meat on a serving platter and serve with diced vegetables.
This recipe was created by chef Luc Boissy of the Hôtel Château-Bromont restaurant.
Portions:
1
Starters and side dishes
,
Main courses
,
Quick recipes
,
Lunchtime
,
Summer recipes
Apple, Prosciutto, and Sun-Dried Tomato Salad
Portions:
2 to 4Preparation:
15 minutes
Starters and side dishes
,
Main courses
,
Quick recipes
,
Lunchtime
,
Summer recipes
Apple and Chicken Salad
Portions:
4-6Preparation:
25 minutesCooking:
40-45 minutes