Veal Vegetable Tajine style
| Preparation: | 20 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 1 h 45 min |
| Total: | 2 h 5 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Veal |
| Source: | Metro |
Recipe ingredients
- 2 Tbsp. (30 mL) canola oil*
- 3.3 lb. (1.5 kg) grain-fed veal, cubed
- 1 small Spanish onion, chopped
- 2 tomatoes, peeled, seeded and diced
- 1 green pepper, cut into chunks
- 1 tsp. (5 mL) paprika
- ½ tsp. (2 mL) saffron
- ½ tsp. (2 mL) cayenne
- Salt and pepper to taste
- 4 cups (1 litre) veal stock or chicken broth*
- 2 white turnips, quartered
- 2 yellow potatoes (Yukon Gold)*, quartered
- 2 carrots, quartered
- 1 stalk celery, cubed
- 2 zucchini, cubed
Preparation
In a tajine over high heat, sauté veal and onion in oil. Add tomatoes, green pepper, paprika, saffron, cayenne, salt and pepper.
Lower heat to medium and add broth. Cook, covered, for 1 hour.
Add vegetables, except zucchini, and cook 20 minutes more. Add zucchini and cook another 15 minutes. Remove vegetables and meat and keep warm.
Reduce sauce over medium-high heat for 10 minutes.
To serve, return the meat and vegetables to the tajine and bring it to the table, or lay the meat and vegetables on a bed of couscous in a serving platter and spoon sauce on top.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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