MEXICAN BOWLS WITH SHREDDED VEAL
Grain Fed veal, Ready to Cook
Stewing Veal
30 min
Preparation
3h
Cooking
4
Portions
Ingredients
shredded veal
- 1 kg (2 lbs.) Fontaine Family stewing veal cubes
- 30 ml (2 tbsp.) paprika
- 30 ml (2 tbsp.) chili powder
- 10 ml (2 tsp.) ground cumin
- 750 ml (3 cups) beef stock (or stock of choice)
- 30 ml (2 tbsp.) tomato paste
- 3 bay leaves
- 1 onion
- 1 garlic head
- Salt and pepper to taste
sauce lime-coriandre
- 85 ml (1/3 cup) fresh coriander, chopped
- 1 lime (zest & juice)
- 30 ml (2 tbsp.) light mayonnaise
- 30 ml (2 tbsp.) plain Greek yogurt
- Salt and pepper to taste
toppings
- 1 mango, chopped
- 4 green onions, chopped
- 2 avocados, sliced
- 125 ml (1/2 cup) feta cheese, crumbled
Preparation
- Place the veal cubes, paprika, chili powder and cumin in a bowl. Add a drizzle of oil and season with salt and pepper to taste. Stir well to coat.
- Transfer the contents of the bowl to a saucepan and cook over high heat for 3 minutes to sear the outside of the veal cubes.
- Add all the remaining ingredients for the shredded veal to the saucepan. Bring to a boil, cover, adjust heat to low and simmer for 3 hours, making sure to keep the boil low.
- Discard the bay leaves, onion and garlic. Shred the meat with a fork.
- To make the sauce, place all the ingredients in a blender. Season with salt and pepper and puree until smooth.
- Garnish shredded veal with lime-coriander sauce, brown rice and toppings.
Side dishes
Tips and Tricks
Use a squeeze bottle to serve the sauce. You’ll have the chance to add a thin zig-zag drizzle over the plate for an appetizing presentation!