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Sauted Quebec Milk-Fed Veal, Oriental-style |
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- 1 kg (2 lb) cubes of shoulder
Quebec Milk-Fed Veal
- 80 ml (1/3 cup) olive oil
- 1 Spanish onion, chopped
- 4 cloves of garlic
- 4 tomatoes, remove seeds and crush
- 3 ml (1/2 teaspoon) ground cinnamon
- 5 ml (1 teaspoon) cumin
- 2 zucchinis, cut into cubes
- 4 small artichokes cut in half
- 2 sprigs of coriander
- 150g (5 oz) frozen broad beans
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Preparation
- Mix the milk-fed veal cubes with olive oil, onion, cinnamon and cumin. Refrigerate for 4 hours.
- In a pan, brown milk-fed veal cubes on all sides with onion.
- Cover and cook on low heat for 45 minutes. Add the remaining ingredients and continue cooking for approximately 30 minutes.
- Serve with rice on a warm plate.
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