Fire It Up - Andrew Schloss [55]
Pour the juices from the drip pan into a measuring cup. If necessary, add water to so you have about ½ cup liquid. Return to the drip pan and boil over high heat for 5 minutes, stirring gently to loosen the browned bits; avoid scraping the bottom of the pan if heavily burnt.
Remove the shanks to a platter and unwrap, drizzling any juices onto the platter. Let stand for 20 minutes.
Melt the butter in a medium skillet over medium heat. Add the shallot and mushrooms and cook until softened, 4 to 5 minutes. Add the bourbon, the drippings from the drip pan, and ½ cup of the accumulated juices from the platter. Increase the heat to high and boil until reduced by about half. Skim any excess fat from the surface. Stir in the cream, return to a boil, and boil until slightly thickened, 2 to 3 minutes. Add the rosemary and season with salt.
Carve the meat from the bone and serve with the sauce. Don’t forget to extract the softened marrow from the bones with a narrow utensil. It’s unforgettably delicious.
SHOULDER/CHUCK
Pulled Veal Shoulder Sandwiches with Cumin Mop
MAKES 8 TO 10 SERVINGS
Like pork shoulder, veal shoulder is a tough cut, riddled with connective tissue, and rich in flavor. But veal contains even more collagen, which melts into delicious, velvety gelatin. Slow-roasting veal shoulder on the grill and mopping it with cuminscented sherry vinegar renders it fall-apart tender and perfumed with aromas of smoke and spice. The drip-pan drippings are used to create a sauce for the sandwiches, so keep the pan free of ashes and debris as the veal cooks. In a charcoal grill, the easiest way to keep the pan clean is to put the coals on one side of the grill and the drip pan on the other.
INGREDIENTS:
3 cups wood chips, such as cherry, apple, or oak, soaked in water for 30 minutes
1 boneless veal shoulder roast (5 to 6 pounds)
6 tablespoons Cumin-Thyme Rub
1½ cups sherry vinegar or white wine vinegar
¼ cup fresh lemon juice
¼ cup olive oil
2 tablespoons honey
1 shallot, finely chopped
1 cup Easy Barbecue Sauce or your favorite sauce
8 to 10 sandwich rolls
DIRECTIONS:
Coat the veal all over with 4 tablespoons of the rub. Cover and refrigerate for 8 hours or up to 24 hours.
Remove the veal from the refrigerator and let stand at room temperature for 1 hour.
Meanwhile, make a mop by combining the vinegar, lemon juice, oil, honey, shallot, and the remaining 2 tablespoons spice rub.
Light a grill for indirect medium-low heat, about 300°F, with smoke. Brush the grill grate and coat with oil. Grill the veal directly over the heat until nicely grill-marked all over, about 15 minutes total. Drain 1 cup wood chips and put in the grill. Move the veal away from the heat, and place over a drip pan filled with ¼ inch of hot water. Close the lid and cook until the veal is fork-tender, about 3 to 3½ hours. Drizzle with the mop every 30 minutes or so and replenish the wood chips whenever the old ones die out.
Remove the veal to a platter and let stand for 20 to 30 minutes. Shred the meat with a fork and mix with 1 cup of drippings from the drip pan.
To make a sauce, combine another 1 cup of drippings from the drip pan with the cup of barbecue sauce. Serve on the rolls with the sauce.
SHOULDER/CHUCK
Breast of Veal Stuffed with Sweet Sausage and Apple
MAKES 8 SERVINGS
Veal breast is roughly equivalent to beef brisket. It’s cut from the chest area and contains both lean and fatty muscle and a thin cover of fat. On the grill, this inexpensive cut must be cooked with indirect heat to make it tender. You can buy veal breast with or without the rib bones. It’s often stuffed by cutting a pocket between the ribs