1 teaspoon (5 ml) salt

1 teaspoon (5 ml) ground cumin

1 teaspoon (5 ml) crushed pepper flakes

• 2 lbs (1 kg) veal cubes or
• 2 lbs (1 kg) veal blade roast

In a bowl, combine the salt, cumin, and pepper. Set aside.

In a large skillet, brown the meat in the oil. Add the spice mixture and coat the meat. Place in the slow cooker. Set aside.

In the same skillet, soften the onion, carrot, celery, pepper, and garlic. Add oil, if needed. Add the beer, broth and tomatoes. Bring to a boil and pour into the slow cooker. Cover and cook for about 4 hours on low or until meat is fork-tender. Adjust the seasoning.

Serve with mashed potatoes and a green salad.

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