Slow Cooker Mexican Quebec Veal Stew
Yield: 6 servings
Preparation time: 20 minutes
Cooking time: 6 hours 20 minutes
- 1 Quebec Veal blade roast
- 15 ml (1 tbsp) oregano
- 5 ml (1 tsp) chili powder
- 5 ml (1 tsp) cumin
- 5 ml (1 tsp) cilantro
- 5 ml (1 tsp) salt
- Ground pepper
- 60 ml (1/4 cup) olive oil
For the sauce
- 3 dried guajillo peppers or those of your choice
- 250 ml (1 cup) cooking water from the peppers
- 1 large white onion, sliced in 4
- 4 plum tomatoes
- 6 garlic cloves
- 1 cinnamon stick
- 1 bay leaf
- 1/2 bunch of fresh coriander
- 30 ml (2 tbsp) tomato paste
- 30 ml (2 tbsp) veal stock base
- Salt and ground pepper
For the toppings
- 1/2 chopped white onion
- 80 ml (1/3 cup) fresh cilantro, chopped
- The juice of a lime + 2 limes in quarters
- 15 ml (1 tbsp) olive oil
- 1 sliced jalapeno
- Corn tortilla chips or other to serve
- Allow the meat to temper for at least 30 minutes before cooking.
- Rub blade roast with oregano, chili, cumin, cilantro, salt and pepper.
- In a skillet with the olive oil, sear the meat for about 1 minute on each side or until nicely browned, then place in the slow cooker.
- While the meat is tempering, boil the dried peppers for about 10 minutes to rehydrate them, then set aside with the cooking water.
- While the meat tempers, in a cast iron skillet over high heat, grill the tomatoes, onions, garlic and cinnamon for about 5 minutes. The goal is to give a “smoky” side to the food, so we want to darken it a little!
- When the vegetables are grilled and the peppers are rehydrated, combine the peppers, 1 cup of the cooking water from the peppers, the tomatoes, the onions, the garlic, the cinnamon in a food processor, then add the bay leaf, coriander, tomato paste and veal stock base.
- Mix on high power until a nice sauce is obtained, then pour the sauce over the meat.
- Cook the meat at low temperature for 6 hours.
- While the meat is cooking, prepare the cilantro onion garnish. So in a bowl, combine the onions, cilantro, lime juice and olive oil. Salt, mix, then let the onions marinate for at least 1 hour.
- When the meat is ready, shred, then serve as a stew with the garnishes, in tacos or on nachos.
Recipe from Folks and Forks.