Veal Stew with Cilantro-Chile Sauce

By ROBandSEAN

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

Details

Servings 4

Preparation

Step 1

Preparation

Preheat oven to 325°.
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.
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.