|Yield: 12 servings||Weight||Measure||Directions|
|Vegetable oil||2 tbsp (30 mL)||
In Dutch oven, heat oil over medium high heat. Cook onion and peppers just until tender and starting to brown, about 8 minutes. Season with chili powder, salt and pepper.
Nestle veal into pan.
|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 and broth. Add bay leaves. Bring to boil, cover and bake in a 350F (180C) oven until meat is fork tender and 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)|
|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