Slow Cooked Veal with Cumin and Beer
- 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
- 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.
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.