Grain Fed veal, Ready to Cook
Stewing Veal
30 min Preparation
3h Cooking
4 Portions


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


  • 1 mango, chopped
  • 4 green onions, chopped
  • 2 avocados, sliced
  • 125 ml (1/2 cup) feta cheese, crumbled


  1. 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.
  2. 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.
  3. 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.
  4. Discard the bay leaves, onion and garlic. Shred the meat with a fork.
  5. To make the sauce, place all the ingredients in a blender. Season with salt and pepper and puree until smooth.
  6. 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!