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Quebec Milk-Fed Veal Stew with Apple and Mustard https://www.metro.ca/userfiles/image/recipes/Mijote-de-veau-de-lait-du-quebec-aux-pommes-et-a-la-moutarde-10482.jpg PT25M PT1H35M PT2H00M
In a large pan, heat oil on medium-high heat.Cook roast for five minutes or until brown on all sides.Add water, concentrated chicken broth, mustard, honey, apple juice and thyme.Reduce heat to low.Cover and cook for 1 hour or until the meat can be broken with a fork.Add cabbage, carrots and celery.Continue cooking for 30 minutes.Add the apple 5 minutes before the end of cooking.Add salt and pepper.Tip:You can also add 3 potatoes peeled and diced with the other vegetables.
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2 lb (1 kg) milk-fed veal roast 2 Tbsp. (30 mL) vegetable oil 2 cups (500 mL) water 1 Tbsp. (15 mL) concentrated chicken broth 2 Tbsp. (30 mL) prepared mustard 2 Tbsp. (30 mL) honey 1 cup (250 mL) unsweetened apple juice 1 tsp. (5 mL) dried thyme 1 small cabbage, core removed, cut in quarters 3 carrot, sliced 2 celery sticks, cut at an angle 1 red apple, cut into large cubes salt and pepper to taste
Quebec Milk-Fed Veal Stew with Apple and Mustard

Quebec Milk-Fed Veal Stew with Apple and Mustard

Rate this recipe
2 Votes
4
servings
0:25
Preparation
1:35
COOKING
2:00
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2 lb
    (1 kg)
    milk-fed veal roast
  • 2 Tbsp.
    (30 mL)
    vegetable oil
  • 2 cups
    (500 mL)
    water
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  • 1 Tbsp.
    (15 mL)
    concentrated chicken broth
  • 2 Tbsp.
    (30 mL)
    prepared mustard
  • 2 Tbsp.
    (30 mL)
    honey
  • 1 cup
    (250 mL)
    unsweetened apple juice
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  • 1 tsp.
    (5 mL)
    dried thyme
  • 1
    small cabbage, core removed, cut in quarters
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  • 3
    carrot, sliced
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  • 2
    celery sticks, cut at an angle
  • 1
    red apple, cut into large cubes
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  • salt and pepper to taste
Imprimer ma sélection

Preparation

In a large pan, heat oil on medium-high heat.

Cook roast for five minutes or until brown on all sides.

Add water, concentrated chicken broth, mustard, honey, apple juice and thyme.

Reduce heat to low.

Cover and cook for 1 hour or until the meat can be broken with a fork.

Add cabbage, carrots and celery.

Continue cooking for 30 minutes.

Add the apple 5 minutes before the end of cooking.

Add salt and pepper.

Tip:

You can also add 3 potatoes peeled and diced with the other vegetables.

Source : Veau de lait du Québec

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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