Friday, July 15, 2011

Braised Veal Chuck Roast

  • DSCN0627Preheat oven to 350ºF
  • In Dutch oven, brown all sides of a 2lb boneless veal chuck roast in bacon fat

Add to Dutch oven:

  • 4 cups homemade chicken stock
  • 2T rosemary
  • 1t paprika
  • 1/4t cumin
  • 1 cinnamon stick
  • 1 star anise pod
  • 1/2 habanero, minced
  • 1 red onion, chopped
  • 3 medium tomatoes, chopped
  • 5 cloves garlic, peeled and crushed
  • 1/2T salt

Bring mixture to simmer, then place in oven. Cook covered for 2 to 3 hours, or until the meat is fork tender. Remove from oven; remove meat from liquid and allow to rest. Discard cinnamon stick & star anise pod. Smoosh tomatoes, onions, etc and reduce (you want all of the flavor but none of the chunk). Strain out all the clumps, reduce some more (should be 1/4 to 1/2cup liquid remaining). Using two forks, shred the roast. Add back to liquid, shred some more, and combine well. Enjoy.

Exquisite. The mouth feel of the ultra-reduced chicken stock is silky smooth. A little spicy and complex with deep flavors. Highly recommended. Would probably work well with beef, too.


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