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

A Message from our Provider:

“Jesus: Because with God only perfection will do”