Honey and Curry Braised Veal Cubes | Quebec Veal

Ingredients

• 500 g (1 lb) Quebec Veal cubes
• 30 ml (2 tbsp) olive oil
• 1 garlic clove, finely chopped
• 1 (50 g) onion, coarsely chopped
• 1 (50 g) celery stick, coarsely chopped
• 1 (50 g) carrots, coarsely chopped
• 250 ml (1 cup) veal stock
• 250 ml (1 cup) demi-glace sauce
• 60 ml (1/4 cup) honey
• 10 ml (2 tsp) curry powder
• 30 ml (2 tbsp) white roux
• Sriracha Asian pepper sauce to taste
• Salt and pepper to taste