CATEGORY |
CUISINE |
TAG |
YIELD |
|
Mexican |
Ceideburg 2, Mexican, Veal |
3 |
Servings |
INGREDIENTS
INSTRUCTIONS
This Mexican dish is an excellent way to use difficult cuts like the
breast of veal and any ragged chops. Put the veal complete with bones
into a saucepan and add the knuckle of veal or any other veal bones
you may have saved. Add 1 onion, a clove of garlic, several sprigs of
fresh coriander and water to just cover. Simmer gently, covered, for
about 1 to 1 1/2 hours until tender. Since this part of the operation
requires almost no effort, it is a good idea to do it while cooking
dinner the night before and refrigerate the meat in the stock
overnight so that the fat can be easily removed (the breast is the
fattiest cut) before proceeding the next night. Remove the cooked
meat from the stock and bone it, discarding the bones. Strain the
stock and set aside. Wash out the saucepan. Into a food processor
with processing blade, put 3 birds-eye chillies, seeded and roughly
chopped, 1 onion, quartered, several cloves of garlic, 1 teaspoon of
dried oregano, 1 teaspoon ground cumin, 2 tablespoons of red wine
vinegar and a little salt. Process to a paste. Put a little olive
oil into the saucepan, heat it and fry the processed paste gently,
stirring, for a few minutes. Add about 300 ml of the stock or enough
to obtain a sauce consistency: Add the cooked meat to the sauce and
simmer gently for about 15 minutes longer. Correct the seasoning it
necessary: and serve with rice or rice and beans. Serves 3 to 4.
Posted by Stephen Ceideberg; November 17 1992. File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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