Veal Stew with Cilantro-Chile Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 (2-pound) boneless veal leg roast |
3 1/2 cups low-salt chicken broth |
1 cup sliced carrot |
3/4 cup sliced celery |
1/2 cup thinly sliced green onions |
1/3 cup thinly sliced seeded jalapeño pepper |
1/3 cup fresh cilantro leaves |
6 garlic cloves |
1 bay leaf |
1/2 cup orange juice |
1/4 cup fresh lemon juice |
1/2 teaspoon salt |
1/4 cup thinly sliced green onions |
2 tablespoons minced fresh cilantro |
Directions:
1. Preheat oven to 325°.
2. Trim fat from roast. Combine roast, broth, and next 7 ingredients (broth through bay leaf) in a large Dutch oven; bring to a boil. Remove from heat; cover and bake at 325° for 1 hour and 15 minutes or until roast is tender. Remove roast from pan, reserving cooking liquid and vegetables. Let roast stand 10 minutes. Separate roast into bite-size pieces, and shred with 2 forks; set aside.
3. Remove bay leaf from cooking liquid, and discard. Place cooking liquid and vegetables in a blender, and process until smooth. Return purée to pan. Add fruit juices; bring to a boil, and cook 18 minutes or until reduced to 2 cups. Return shredded roast to pan; stir in salt. Cook over medium heat until thoroughly heated. Ladle stew into individual bowls, and top with 1/4 cup green onions and minced cilantro. Serve with flour tortillas.
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