Ingredients
1 kg (2 ¼ lb) grain-fed veal blade
30 ml (2 tbsp) butter
1 medium onion, chopped
1 bag of baby carrots
1 green pepper, cubed
2 cloves of garlic, unpeeled
1 box of mushrooms, quartered
250 ml (1 cup) of dry cider
Salt, pepper and oregano to taste
Preparation
Heat butter and lightly brown the veal blade on all sides, as well as the onion
Add the carrots, cider, garlic, salt, pepper and oregano.
Cover casserole and cook over very low heat for approx. 1 hour.
Add the green pepper and the mushrooms and continue cooking for another 30 minutes.
Remove the garlic and serve accompanied by pasta.
(Recipe courtesy of André-Paul Moreau, reputed chef and ardent ambassador of the regional products of Quebec).
