Veal Stew

Veal stew meat is small cubed pieces from the neck and shoulder area of the fore quarter.

Season veal with kosher salt and coarse pepper and sear in hot oil. Remove meat from pan and add small-cut mire poix and finely chopped garlic. After this is thoroughly sweated, add a little tomato paste and mix well with mire poix. Return veal to pot and cover with browned veal stock. When using brisket points cover only ¾ of the meat.

Cover tightly and simmer until fork tender. Adjust seasoning with salt and pepper. Use a small cornstarch slurry (minimal amount of cold water with corn starch mixed together and dissolved separately from the pot and then slowly stirred in) to thicken liquid.


Liver is rich in iron and protein. Each weighs 10-12 lbs each. Chefs prefer Le Québécois livers because there are no added hormones or sub-therapeutic antibiotics. Liver is pinkish brown, very tender, and has a mild odor and flavor. Cut livers into 1/4 to 1/8 inch slices, then pan sauté, braise or broil.


Brains are pinkish-white, extremely tender, delicately flavored, and savored in many traditional European cuisines. Wash thoroughly, then blanch in simmering water for about 20 minutes with a small amount of acid such as lemon juice to make them firmer. Remove outer membrane, then sauté or pan broil.


Sweetbreads are the thymus gland. Lightly poach for 15 minutes to tenderize, promote longer shelf-life and enable easy removal of the outer membrane. Most chefs sear the sweetbread to finish the cooking process.