Name: Slow Cooked Veal with Cumin and Beer
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Yield: 6 serving(s)
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

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.