Saturday, September 25, 2010

Weekend Cook: Veal Shoulder

Easy, delicious, and affordable; veal shoulder with cranberry beans.

1 1/2 pounds of veal shoulder ($6/lb.), plus...

... a cup of cranberry beans soaked in water and 1 tsp of baking soda overnight.  The beans were drained, rinsed, and added to the pot along with a cup of roasted tomatoes, onions and garlic (they were still partially frozen, I've been putting them by).  Another onion and about a cup and a half of beef stock was added to the pot.

In to a 300f oven for one hour, heat reduced to 250f for two more hours.  The dish is done when the meat falls apart.  I let it cool for a 1/2 hour, then

I removed two cups of the stewed vegetables and pureed them with an immersion blender - then added them back to the pot to thicken the dish. I adjusted the salt, it needed about a teaspoon.

A little light to be called "hearty" but it was high in flavor.  Perfect for chilly days.