2 cups water
2 tablespoons unsalted butter
3 slices smoked bacon
1 cup veal (meat from the bottom of the water canning jar)
1 cup chicken broth
1 (8 ounce) can diced tomatoes with green chile peppers and green onions, drained
1 cup sliced onions
4 carrots, sliced
3 tablespoons rice wine vinegar
2 tablespoons vegetable oil
In a large saucepan, bring water and butter to a boil. Cover, reduce heat, and simmer gently for 45 minutes.
Heat a large skillet over medium high heat. Pour in bacon grease then add veal. Cook, stirring occasionally, for 5 to 6 minutes. Remove veal from skillet, and cut into small pieces.
Stir in roasted beef, tomatoes, green chile peppers, onions, carrots, rice vinegar, oil, and chicken. Stir together well and allow to heat through.