Braised Veal Shoulder

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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!!

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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!