Slow Cooked Veal with Cumin and Beer
Slow Cooked Veal with Cumin and Beer
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Slow Cooked Veal with Cumin and Beer

20 MIN
4 H



  1. In a bowl, combine the salt, cumin, and pepper. Set aside.
  2. 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.
  3. 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.
  4. Serve with mashed potatoes and a green salad.


It is not absolutely necessary to brown meat or poultry before placing them in the slow cooker, but Ricardo’s team always does. The flavour of seared meat will be much deeper and richer. It is the same for onions, which will be better if they are caramelized before being placed in the slow cooker.


  1. Awesome recipe! Wouldn't change a thing except using a Dutch oven instead of crock pot!

  2. This is an amazing recipe.......and you can use beef as well!

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Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.