Ingredients
- 1 veal shoulder
- 2 tablespoon paprika
- 2 tablespoon ground chipotle powder
- 1 tablespoon cinnamon
- 1 tablespoon ground cumin
- 4 ounces butter
- 2 Vidalia onions, cut into large dice
- 2 organic carrots, cut into large dice
- 1 bulb celery root, cut into large dice
- 4 ounces flour
- 3 quarts chicken stock
- 3 quarts whole milk
Directions
Dry rub veal shoulder with spices and let sit in the refrigerator for 24 hours.
Preheat oven to 325 degrees F.
Heat butter in roasting pan over medium heat. Add veal shoulder and brown on all sides. Remove from pan. Add vegetables and cook until tender. Add flour to make roux. Whisk in your liquid and add veal shoulder. Bring to simmer on top of stove and cover with foil. Cook in the oven for 3 hours.
Remove veal and puree sauce until smooth. Slice veal and coat with sauce to serve.
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By rasm_5257261
Woodbridge, CA
on April 09, 2010
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I plated this with rice which made a good combination. The meat was extremely tender and there was plenty of sauce (and some to be absorbed by the rice however I was extremely disatisfied with the flavour of this dish. I was expecting much more especially since it took so long to cook. I had to add cilantro to mask the lack of flavour. It didint' even smell that great either. I'm a pretty good cook and I don't think I have ever felt that any of my dishes to be this unpleasant to eat. I forced myself to eat it and totally did not enjoy it!!
By andreann_perron...
Montreal
on November 23, 2009
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This is probably the best meal I've cook in my life! I am quite a good cook so it means a lot. I made a few additions to the recipe however (I replaced half of the broth for half of a red beer, I added a red pepper and an oignon, and I added a few chopped jalapenos to replace the salt and give it more punch and I didn't puree it as it was recommended as I love to have piece of vegetables in my plates. I wasn't sure what to expect in term of flavors as some of the ingredients are quite conflicting in their nature but in the end it tasted Indian-like. They didn't recommend any type of side dish and because I wasn't sure what would be the results, I only did mashed potatoes and green beans but rice would be better next time as it would soak up all this delicious juice. I will make some naan bread next time to accompany it. If you don't have veal shoulder, you could probably replace it with beef crossed ribs. Finnaly, I didn't marinate it neither did I cook it for the 3 hours (I decided on doing this recipe late afternoon!. I braised it for a while, when the whole thing was ready on the stove top, I added the meat to the mix and kept the boil for about ten minutes before transferring the whole thing to a the oven where I cooked the meal for about 40 minutes at 400 degrees (I think. It was super tender! Probably a good recipe to do in the slow cooker. A good bravo to Chef Symon for this fantastic meal!
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