Braised Veal Chuck Roast

• Preheat 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.