Bowls of Veal Cubes with Roasted Corn Salsa

Ingredients

For the veal stew

• 15 ml (1 tbsp) canola oil
• 750 g (about 1 2/3 lbs) Quebec Grain-Fed Veal stew cubes
• 15 ml (1 tbsp) chili powder
• Salt and pepper to taste
• 375 ml (1 ½ cups) chicken broth
• 7.5 ml (½ tbsp) cornstarch mixed with a little water

For the rice

• 500 ml (2 cups) water
• 250 ml (1 cup) basmati rice
• Salt to taste

For the corn salsa

• 15 ml (1 tbsp) canola oil
• 500 ml (2 cups) frozen corn
• 1/2 small red onion, chopped
• 250 ml (1 cup) cherry tomatoes, quartered
• 20 ml (4 tsp) fresh lime juice
• 60 ml (¼ cup) chopped fresh cilantro
• 1 small jalapeño, seeded and chopped (optional)
• Salt and pepper to taste

For the creamy sauce

• 160 ml (2/3 cup) plain 2% Greek yogurt
• 30 ml (2 tbsp) mayonnaise
• 15 ml (1 tbsp) fresh lime juice
• 5 ml (1 tsp) honey
• Salt to taste

Preparation

1. In a large pot, heat the canola oil over medium heat. Brown the veal cubes for 4 to 5 minutes, turning them occasionally.
2. Add the chili powder, then season with salt and pepper. Continue cooking for 1 minute, stirring constantly.
3. Pour in the chicken broth. Bring to a boil, then cover and simmer for 1 hour 15 minutes to 1 hour 30 minutes over low heat, until tender.
4. Add the cornstarch slurry and stir. Bring back to a boil and continue cooking for 2 to 3 minutes, until the sauce has thickened.
5. In another saucepan, bring the water to a boil. Add the rice and salt. Cover and cook for 15 to 18 minutes over low heat, until the liquid is completely absorbed. Remove from heat and let stand for 5 minutes before fluffing with a fork.
6. In a large frying pan, heat the oil for the salsa over medium-high heat. Cook the corn for 4 to 5 minutes, stirring occasionally, until golden brown.
7. Add the red onion and continue cooking for 1 minute.
8. Transfer the corn mixture to a bowl. Add the tomatoes, lime juice, cilantro, and, if desired, the jalapeño. Season with salt and pepper.
9. In a small bowl, mix the ingredients for the creamy sauce.