Slow Cooker Mexican Veal Stew | Quebec veal
Allow the meat to temper for at least 30 minutes before cooking. Rub blade roast with oregano, chili, cumin, cilantro, salt and pepper. In a skillet with the olive oil, sear the meat for about 1...
Ingredients
- 1 Quebec Veal blade roast
- 15 ml (1 tbsp) oregano
- 5 ml (1 tsp) chili powder
- 5 ml (1 tsp) cumin
- 5 ml (1 tsp) cilantro
- 5 ml (1 tsp) salt
- Ground pepper
- 60 ml (1/4 cup) olive oil
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