This traditional Quebecois dish, known as “Veal in the Cauldron,” is a testament to simple, rustic cooking. The key to this recipe is patience and low heat; without adding any water, the veal leg or shoulder renders its own fat and moisture, creating a rich, natural gravy. The meat is studded with garlic and seasoned with thyme, savory, and bay leaf, infusing every bite with aromatic warmth. Surrounding the meat, whole potatoes and onions absorb these flavors, becoming tender and sweet without breaking apart. It is a complete meal in one pot, perfect for cold evenings when you crave comfort food that feels homemade and hearty. Serve directly from the pan for the ultimate family-style dinner experience.
Veau Dans Le Chaudron ( Veal Pot Roast
Description
This traditional Quebecois dish, known as "Veal in the Cauldron," is a testament to simple, rustic cooking. The key to this recipe is patience and low heat; without adding any water, the veal leg or shoulder renders its own fat and moisture, creating a rich, natural gravy. The meat is studded with garlic and seasoned with thyme, savory, and bay leaf, infusing every bite with aromatic warmth. Surrounding the meat, whole potatoes and onions absorb these flavors, becoming tender and sweet without breaking apart. It is a complete meal in one pot, perfect for cold evenings when you crave comfort food that feels homemade and hearty. Serve directly from the pan for the ultimate family-style dinner experience.Ingredients
Directions
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Melt bacon fat or heat salad oil in a large, heavy cast-iron saucepan or Dutch oven over medium heat.
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Make several small incisions in the veal roast and stuff the halved garlic cloves into them.
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Season the veal generously with salt and pepper.
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Place the meat in the hot pan and brown well on all sides, taking your time to develop a deep color for better flavor.
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Add the thyme (or savory), bay leaf, and remaining spices to the pan.
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Arrange the whole potatoes and onions tightly around the meat.
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Cover the pan tightly with a lid. Do not add any liquid.
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Reduce heat to medium-low and cook slowly until the meat is fork-tender, approximately 2 hours.
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Once cooked, carefully remove the meat from the pan and transfer it to a heated platter. Keep warm.
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Place the pan with the vegetables back over medium-high heat.
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Gently stir the vegetables to coat them in the natural juices released by the meat, being careful not to break them.
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Boil gently for another minute or two until the gravy reaches a nice, slightly thickened consistency.
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Serve the veal alongside the glazed potatoes and onions, spooning the pan juices over the meat.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 103.6kcal
- % Daily Value *
- Total Fat 6.2g10%
- Saturated Fat 2.1g11%
- Cholesterol 25.4mg9%
- Sodium 210.4mg9%
- Total Carbohydrate 0.2g1%
- Dietary Fiber 0.0g0%
- Sugars 0.1g
- Protein 10.9g22%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
This recipe relies on the moisture naturally released by the vegetables and meat, so do not add water or broth. The potatoes and onions should remain whole to prevent them from breaking apart during the long cooking process.
If using a veal shoulder, it may require slightly longer cooking time than a leg cut. Ensure the pan is heavy-bottomed to distribute heat evenly and prevent burning.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently to maintain tenderness.
Adapted from _The Canadiana Cookbook_ by Mme. Jehane Benoit.
