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Slow-Cooked Barbecued Shoulder of Veal Sandwiches



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2 tbsp. cumin seeds
1 tbsp. coriander seeds
1 tbsp. whole allspice
1 tbsp. whole black peppercorns
1 tbsp. mustard seeds
1 tbsp. celery seeds
2 tsp. crushed red pepper
4-1/2 lb. Veal chuck,outside shoulder, boneless (IMPS/NAMP 310)
3 tsp. kosher salt, divided
2 tbsp. Extra-virgin olive oil
1 cup minced onion, about 5-1/2 oz.
3 ea. garlic cloves, minced
1-1/2 cups light molasses, about 12 oz.
3/4 cup white wine vinegar, about 6 oz.
6 oz. tomato paste
1 tsp. spice rub
1 tsp. hot pepper sauce
12 ea. sandwich rolls, split


  1. 1
    For Spice Rub: Toast cumin seeds, coriander seeds, allspice and peppercorns in heavy skillet over high heat 2 minutes, shaking pan frequently. Add mustard seeds and celery seeds; toast 1 minute. Transfer to bowl; cool.
  2. 2
    Grind toasted spices to a powder; stir in red pepper. Reserve 1 tsp spice rub for Barbecue Sauce.
  3. 3
    For Veal: Season veal with 2 teaspons of salt. Press remaining spice rub evenly onto veal. Wrap in 2 layers of plastic wrap. Refrigerate 4 hours or overnight.
  4. 4
    For Barbecue Sauce: Heat oil in medium saucepan over medium-high heat until hot. Add onion and garlic; cook and stir until onion is tender and browned. Place onion mixture, molasses, vinegar, tomato paste, 1 teaspon salt, spice rub and pepper sauce in food processor or blender container. Cover; process until smooth. Reserve 3/4 cup barbecue sauce for basting.
  5. 5
    Return remaining barbecue sauce to saucepan. Cook over medium-low heat 15 minutes or until slightly thickened, stirring occasionally. Cover and refrigerate. Reheat and keep warm when ready to use.
  6. 6
    Roast veal shoulder in 325°F oven 2-1/2 to 3 hours or until medium doneness, basting occasionally with reserved barbecue sauce. Carve into thin slices; cover and keep warm.
  7. 7
    Serve 4 to 4-1/2 oz sliced veal with 1 to 1-1/2 oz barbecue sauce on sandwich roll.


Beacon Restaurant, New York, NY, Chef Waldy Malouf

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cuisines North & South American
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