| Yield: 12 servings | Weight | Measure | Directions |
|---|---|---|---|
| Vegetable oil | 2 tbsp (30 mL) |
In Dutch oven, heat oil over medium high heat. Cook onion peppers just until tender starting to brown, about 8 minutes. Season with chili powder, salt pepper. Nestle veal into pan. |
|
| Large Onion | 2 | ||
| Cubanelle Pepper | 2 | ||
| Chili powder | 2 tbsp (30 mL) | ||
| Coarse salt | 1 tsp (5 mL) | ||
| Pepper | 1 tsp (5 mL) | ||
|
Ontario Veal roast, shoulder or butt |
About 3 lb (1.5 kg) | ||
| Diced tomatoes | 28oz/ 796 mL (1 can) |
Stir in tomatoes broth. Add bay leaves. Bring to boil, cover bake in a 350F (180C) oven until meat is fork tender can be pulled apart easily with two forks, about 2 ½ to 3 hours. Let cool slightly. To serve: Serve hot veal on warm tostada shells with desired garnishes. |
|
| Beef Broth | 2 cups (500 mL) | ||
| Bay leaves | 2 | ||
| Tostada shells | 24-36 | ||
| Garnishes: Shredded cabbage, diced tomatoes, pickled red onion, sour cream, crumbled queso fresca (or feta), ciantro, black beans, corn, salsa | |||
Source: Ontario Veal Appeal ontariovealappeal.ca
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