Slow Cooked Veal with Cumin and Beer
Slow Cooked Veal with Cumin and Beer
Ingredients
- 1 teaspoon (5 ml) salt
- 1 teaspoon (5 ml) ground cumin
- 1 teaspoon (5 ml) crushed pepper flakes
- 2 lbs (1 kg) veal cubes
- 2 tablespoons (30 ml) olive oil
- 1 onion, finely chopped
- 1 carrot, peeled and cut into chunks
- 1 stalk celery, cut into chunks
- 1 jalapeño pepper, seeded and finely chopped
- 2 cloves garlic, finely chopped
- 1 bottle 341 ml dark beer
- 3/4 cup (180 ml) chicken broth
- 1 large tomato, seeded and diced
Instructions
- In a bowl, combine the salt, cumin, and pepper. Set aside.
- In a large skillet, brown the meat in the oil. Add the spice mixture and coat the meat. Place in the slow cooker. Set aside.
- In the same skillet, soften the onion, carrot, celery, pepper, and garlic. Add oil, if needed. Add the beer, broth and tomatoes. Bring to a boil and pour into the slow cooker. Cover and cook for about 4 hours on low or until meat is fork-tender. Adjust the seasoning.
- Serve with mashed potatoes and a green salad.
Slow Cooked Veal with Cumin and Beer